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A delicious chickpea dip that’s ready in just 10 minutes! Grab some celery, carrot, or cucumber sticks and get ready to dip.
Time
Cook time: 2 hours | Prep time: 15 minutes
Servings
5 servings
200 g dried chickpeas (soaked and cooked)
6-8 tbsp water or chickpea cooking liquid
1 small garlic clove, peeled
5-6 tbsp lemon juice
½ tsp ground cumin
½ tsp salt
2 tbsp extra virgin olive oil
For garnish: olive oil, toasted sesame seeds, fresh parsley, paprika
1 Soak the dried chickpeas overnight. Then place them in a pot with a bay leaf and 2 cloves, cover with hot water (2–3 cm above the chickpeas), bring to a boil for 5 minutes, skimming off foam, and then simmer gently for 1–2 hours until tender.
2 Drain the cooked chickpeas and transfer them to a food processor or blender. Add garlic, lemon juice, cumin, salt, and 6–8 tablespoons of water or cooking liquid. Blend until smooth and creamy.
3 Add the olive oil and blend a little more. For a lighter texture, add more water if needed.
4 Taste and adjust seasoning with salt and spices according to your preference.
5 Serve in a bowl and garnish with a drizzle of olive oil, toasted sesame seeds, chopped parsley, and a sprinkle of paprika.
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