Antioxidant-rich cumin elevates this dip.
This healthy recipe from Denver-based recipe developer Julia Heffelfinger is great on everything from meatballs to veggie bowls.
Yields 2 cups
This recipe is part of our meal prep series. Click here for all the details.
- One 15-ounce can chickpeas, rinsed and drained
- ½ cup tahini
- 3 tablespoons lemon juice, plus more as needed
- 1 small garlic clove, finely grated
- ½ teaspoon salt, plus more as needed
- 3 tablespoons ice water, plus more as needed
- ¼ teaspoon ground cumin
- Transfer the chickpeas to a kitchen towel and gently rub them between the towel until the skins start to peel off. Discard the skins. Squeeze any remaining peeled chickpeas out of their skins.
- In a food processor, puree the tahini with the lemon juice, garlic, and ½ teaspoon of salt. With the machine running, slowly add the ice water until the tahini is smooth, pale, and thick.
- Add the chickpeas and cumin and puree until very smooth, occasionally wiping down the side of the container. If you would like a thinner consistency, continue to add more water. Season with salt and more lemon juice as desired.
- Place hummus in an airtight container and store in the fridge for up to one week.