I think that at some point the vast majority of recipes for hummus got lost somehow. A traditional hummus dip should be soft and creamy, with an earthy flavor that is not overpowered by lemon or garlic, it should scoop your imagination away to a small Greek town. This hummus recipe has an almost softened butter like consistency with a strong sesame foundation and subtle herbs for the perfect balance of flavor. I know that if you try this hummus you will save it to your favorites and make it again and again.
We are keeping it very traditional here. I have never been a fan of the spinach or artichoke versions that have plagued the internet over the last couple of years. We have added the optional chives to bring color, texture and freshness to the dip, but fresh chives are very subtle and only add the smallest hint of flavor.
Remeber that hummus dip is perfect as a spread in sandwiches, it’s not at all watery and is thick enough that it will not run all over the place on the first bite.
I make hummus at least once a week, so I use whatever olive oil I have in the house and is affordable. But if you want to serve a restaurant quality hummus dip to guests, my tip to you is to up the quality of the olive oil. I know they can be expensive, but if you really looking to impress, it is a must as it slightly changed every component of the dip.
A good vegan hummus dip should scoop your imagination away to a little Greek town with its flavors, that is what we believe we have achieved with this quick and simple little recipe.
- 2 cans chickpeas 400 grams each, drained
- 1/2 cup tahini
- 6 tbsp olive oil
- 2 lemon about 6 tablespoons
- 2 cloves garlic bashed
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1 1/2 tsp salt
- 2 tbsp chickpea juice or water
- 1/4 cup fresh chives (optional, but recommended) and some for dressing if desired
Put everything except the water/chickpea juice into the food processor and process until a thick texture is achieved, you may need to stop once to scrape down the sides.
Then, with the processor on low speed, gradually add the water or reserved chickpea juice until you get a smooth texture. Add a little more than 2 tablespoons if necessary.
Place in a bowl and sprinkle remaining chives, pour over a little olive oil and you're ready to serve.