Chickpea Dip
Equipment
- 1 food processor or blender
- 1 can opener
- 1 Fine mesh strainer
- 1 Medium bowl
- 1 Spatula
- 1 measuring spoon set
- 1 measuring cup set
Ingredients
- 425 gram canned chickpeas about 1 can, 15 oz; drained and rinsed
- 60 milliliter fresh lemon juice
- 60 milliliter tahini well stirred
- 1 clove garlic minced
- 30 milliliter extra-virgin olive oil plus more for serving
- 45 milliliter cold water plus more as needed
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cumin
- 1 tablespoon fresh parsley optional, for garnish; chopped
- 1 pinch smoked paprika optional, for garnish
Instructions
- Drain and rinse the canned chickpeas in a fine-mesh strainer and set aside.
- Add tahini and lemon juice to the food processor and blend for 30–60 seconds until creamy and light.
- Add minced garlic, olive oil, salt, and cumin to the tahini mixture and blend until smooth.
- Add the chickpeas to the food processor and blend, stopping to scrape down the sides with a spatula as needed.
- With the processor running, slowly add cold water until the dip is very smooth and reaches your desired consistency.
- Taste and adjust seasoning with more salt, lemon juice, or cumin if desired.
- Transfer the chickpea dip to a bowl, cover, and let it rest in the refrigerator for at least 30 minutes.
- Before serving, drizzle with a little olive oil and garnish with chopped parsley and smoked paprika if using.
Notes
For the smoothest chickpea dip, peel the chickpeas by gently pinching off their skins, or use very soft, well-cooked beans instead of canned; adding cold water or even a few ice cubes while blending helps create an extra-creamy texture, and letting the dip rest allows flavors to meld and the garlic to mellow. Adjust the thickness with more water or olive oil depending on whether you want a spread or a looser dip, and always taste just before serving, as chilling can slightly dull the flavors, sometimes requiring a final squeeze of lemon or pinch of salt.
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