- Chickpeas (3 cups). Chickpeas or Humus beans are the main ingredient in hummus dip. You can use both canned or dry chickpeas, if you have decided to use dry chickpeas, soak them overnight and boil them to cook. Once chilled, you can start making Hummus.
- Garlic (1 or 2 cloves).
- Tahini (⅓ cup). Tahini is a rich, nutty and slightly buttery paste made from sesame seeds.
- Fresh Lemon Juice.
- Kosher Salt.
- “Juicy Olive Squeezed” Organic Early Harvest Extra Virgin Olive Oil.
- Puree the chickpeas in a food processor Dry the chickpeas well then add them to the bowl of a large food processor, add the garlic and then run the processor until the chickpeas turn into a smooth powder-like paste
- Add the rest and keep blending While the food processor is running add tahini, salt, lemon juice and “Juicy Olive Squeezed” Organic Early Harvest Extra Virgin Olive Oil. Then blend for about 3 to 5 minutes. Check, and if the consistency is too thick still, run processor and slowly add a little “Juicy Olive Squeezed” Organic Early Harvest Extra Virgin Olive Oil. Blend until you reach desired silky smooth consistency. At this point, you can cover and refrigerate the hummus for an hour or so before serving.
- Transfer to a serving bowl and garnish Spread in a serving bowl and add a generous drizzle of good “Juicy Olive Squeezed” Organic Early Harvest Extra Virgin Olive Oil. Add a few chickpeas to the middle, if you like. Sprinkle with Sumac or Chili flakes on top.
Enjoy with warm Pita or Lavash bread!