Traditional Mediterranean Hummus
A velvety smooth chickpea spread enriched with garlic, lemon, and tahini.
- Cuisine Middle Eastern
- Course Appetizer
- Prep 15 min
- Serves 4
Ingredients
- 2 cups cooked chickpeas
- 1/3 cup tahini paste
- 3 tbsp lemon juice
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 2 tbsp extra virgin olive oil
- 1 tbsp ice water
Clean swaps
How we upgrade the restaurant version with better ingredients.
- Commercial canned chickpeas → Organic sprouted chickpeas — Avoids the high sodium levels and preservatives found in mass-produced canned legumes.
- Standard tahini paste → Stone-ground organic tahini — Ensures the sesame paste is free from industrial fillers or additives.
- Refined oils → Cold-pressed extra virgin olive oil — Eliminates inflammatory seed oils and provides heart-healthy polyphenols.
Instructions
- Drain and rinse the cooked chickpeas thoroughly.
- Place the chickpeas, tahini, lemon juice, garlic, cumin, and salt into a food processor.
- Process on high speed for 2-3 minutes until the mixture begins to smooth out.
- While the processor is running, slowly drizzle in 1 tablespoon of olive oil.
- Add ice water one teaspoon at a time while pulsing until you reach your desired creamy consistency.
- Transfer to a shallow bowl and create a well in the center with a spoon.
- Drizzle with remaining olive oil and garnish with a pinch of cumin.
FAQ
How do I achieve a creamy texture without dairy?
Slowly incorporate the ice water while processing; the cold temperature helps emulsify the tahini and chickpeas for a silky finish.
Can I use frozen chickpeas?
Yes, simply thaw them completely and drain excess moisture before blending to ensure the hummus isn't watery.
Cooked it?
Mark it made — add a photo if you like.