Here is the hummus dip recipe that I use all the time Here is the hummus dip recipe that I use all the time
Total time: 30 minutes · Yields 2 generous servings. Have everything chopped before you start the heat.
Drain and rinse canned chickpeas, and transfer chickpeas to medium saucepan. Cover chickpeas in water and boil for 20 min. (This will make the chickpeas even softer). Once chickpeas are done, drain and set aside.
In a food processor, add lemon juice, minced garlic and tahini. Blend for 30 seconds, then add ice water and blend for another 30 seconds or until tahini becomes lighter in color and fluffier.
Add chickpeas, olive oil, salt and cumin, and blend until mixture is smooth. If hummus is too thick, add a drizzle of olive oil.
Check for taste and consistency, adjust according to taste.
Transfer hummus to a serving bowl and top with garnish of paprika, ground cumin, dried parsley and pomegranate seeds
Serve with fresh vegetables and warm pita bread.
