chickpea dip

RECIPE VIDEO ABOVE. EVERYONE should know how to make a great hummus! I usually make this with canned chickpeas but see notes for using dried (stove or pressure cooker). Quick to make, and completely incomparable to store bought. With a decent food processor, the hummus is certainly smooth enough for my taste. But if you want ultra smooth, see the recipe notes!

Hummus

/ 14 oz canned chickpeas

liquid from the canned chickpeas

garlic (, minced)

lemon juice

extra virgin olive oil

Salt and pepper

chickpeas

Extra smooth optional steps: If you want ultra smooth hummus, do one of the extra Smooth Hummus steps below (I rare bother!).

Reserve for garnish: Reserve 10 or so chickpeas for garnish. 

Blitz! Place remaining chickpeas, garlic, lemon, tahini and olive oil in a food processor or blender. Blitz until it becomes a paste. 

Season - Add salt and pepper - if using canned chickpeas, add salt gradually because the saltiness varies from brand to brand.

Thin sauce - Add reserved liquid from can. Blitz for a couple of minutes until smooth - but note you will have tiny little grains in it, it won&#039;t be 100% smooth unless you do one of the extra steps below. 

Adjust - Adjust lemon and salt to taste, adjust thickness with more liquid. It should be a soft dropping consistency, like ketchup.

Serve the traditional way: dollop a big scoop of hummus on a plate or shallow bowl. Use a spoon to spread it and make swirls on the surface. Top with reserved chickpeas, drizzle generously with more olive oil and sprinkle with paprika.

Method 1: Drain chickpease, place in large bowl and fill with water. Grab handfuls and rub between your hands submerged in the water - skins will rub off and float to surface. Skim floating skin off, drain and use per recipe.

Method 2: Tip all contents of can INCLUDING liquid into heatproof bowl. Cover loosely with lid or clingwrap, microwave on high for 3 minutes. Drain then use per recipe (hot chickpeas blitz smoother).

Optional- easy ways to make ultra smooth hummus (Note 4)

This simple but elegant chickpea spread combines sweet caramelized onions with a creamy, savory puréed chickpea spread, the perfect appetizer for any occasion!

Chickpea Spread with Caramelized Onions

olive oil (0.63)

lb. white onions (1.29)

bay leaves (0.45)

tsp brown sugar (0.01)

15 chickpeas (0.79)

water (0.00)

Tbsp lemon juice (0.06)

parsley (0.30)

Heat the oil in a large skillet over medium heat. Add the onions, bay leaves, ½ teaspoon of the salt, and the brown sugar. Cook over low heat, stirring occasionally, until golden brown and caramelized, about 25 minutes. Remove the bay leaves and discard.

Place the chickpeas in a food processor with the cold water and remaining ½ tsp salt. Blend until smooth, about 2 minutes. Add the caramelized onions (save some for the garnish) and the lemon juice and parsley. Pulse once or twice to combine. Season with pepper.

Transfer to a serving bowl. Top with the remaining caramelized onions and season with more pepper. Serve with your favorite bread and dill pickles.

Buffalo Chickpea dip is as delicious as it is easy to make! This addictive vegetarian dip is creamy with a spicy, tangy kick.

Buffalo Chickpea Dip (Vegan Buffalo Chicken Dip)

chickpeas (drained)

vegan avocado oil mayonnaise (or regular mayonnaise if not vegan)

parsley

dill

garlic salt

onion powder

Buffalo sauce (we use Frank’s RedHot)

chives

Tortillas chips

Carrot sticks

Celery sticks

Pulse

Place the chickpeas, mayonnaise, and spices in a food processor and pulse until combined and resembles shredded chicken. Pulse in the buffalo sauce.

Drizzle

Transfer to a serving bowl and top with an extra drizzle of buffalo sauce and minced chives.

Serve

Serve immediately or refrigerate for up to 5 days.

Learn how to make delicious, creamy homemade hummus with just a few simple ingredients and a secret that ensures smooth hummus every time.

Homemade Hummus

lemon, juice (about ¼ cup)

tahini

garlic (small)

oz canned chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)

tsp kosher salt (more

tsp cumin

olive oil

tbsp ice cold water (more if needed to get a smooth consistency)

Blend tahini, garlic, and lemon juice.

Add the tahini, lemon juice, and garlic to the food processor. Process for about 1 minute until the mixture is slightly fluffy and appears whipped.

https://www.slenderkitchen.com/sites/default/files/steps/hummus-step-1.mp4

Add chickpeas, salt, and cumin.

Add the chickpeas, salt, and cumin to the food processor. Begin to process, scraping down the mixture as needed.

https://www.slenderkitchen.com/sites/default/files/steps/hummus-step-2.mp4

Add olive oil and ice water.

As the food processor is running, drizzle in the olive oil. Check the texture and then add ice water one tablespoon at a time until the mixture is smooth and creamy. Taste and season with salt as needed

https://www.slenderkitchen.com/sites/default/files/steps/hummus-step-3.mp4

Season as needed.

Serve with a drizzle of olive oil and a sprinkle of paprika or fresh parsley. Serve with baked pita chips, pita bread, pretzels, crackers, or fresh veggies.

https://www.slenderkitchen.com/sites/default/files/steps/hummus-step-4.mp4

https://content.jwplatform.com/videos/ZhTQTvdm-720.mp4

Homemade Hummus is smooth, creamy, and beyond delicious. This quick and flavorful chickpea dip is so easy to make, you’ll never go back to the store-bought stuff again!

My family&#039;s easy authentic hummus recipe comes together in just 10 minutes! We always used canned chickpeas for convenience and just a few simple ingredients to make this wonderful creamy vegan dip.

Easy Authentic Hummus Recipe

Chick peas (1.5 cups) (see notes)

Fresh Lemon's Juice

Salt

Reserved Chickpea Liquid,

tbsp Tahini Paste

Olive oil

tsp Cumin

Ice cube (recommended)

Garlic (optional)

Parsley

Sumac

Jalapeno, roughly chopped

lemon's juice

tbsp Olive oil

Garlic cloves

To start, drain the liquid from the can of chickpeas and keep it to the side. We will be using some of it shortly.

Add the drained can of chickpeas to a high speed blender or food processor. Puree for a few seconds until more fine. Feel free to add garlic at this step if you choose too.

To this, add the rest of the ingredients. Add the salt, cumin, tahini paste, olive oil, lemon juice, and reserved liquid. Blend for about 30 seconds until the hummus is smooth and creamy. Make sure to use a spatula to bring down the ingredients that get stuck to hte side of the blender.

To make it more smooth, you can go ahead and blend in an ice cube as well. Puree together for roughky 20 more seconds.

Plate in a dish with a slight rimmed edge good for dipping. Garnish with chopped parsley, a drizzle of olive oil, and sumac on the edges. Lastly, add ta spoon or two of jalapeno sauce to the center or serve on the side.

To make the jalapeno garlic sauce, you would add the ingrdients to a mini food processor and let it puree for a few seconds until fine and sauce-like.

Enjot with fresh pita bread, pita chips, or veggies to dip.

I’ve made this recipe multiple times, and it is now my go to hummus recipe! Easy and delicious!

This is as delicious as it is easy to make. I can’t believe I ever bought my hummus at the store!

Perfect! I always make it this way, except I use fresh water. I've heard that the water in the can makes a person gassy!  And I always use garlic.   BTW, I never saw sumac available anywhere.

Great recipe. Measurements are great, smooth and creamy just the way I like it.

Delicious, spicy chickpea dip with basic Indian spices - ready in fifteen minutes, perfect with flatbread or chips!

Spicy Chickpea Dip

chickpeas (low-sodium preferred)

aquafaba (reserve all aquafaba,

garlic

jalapeno (check recipe notes for spice adjustment)

turmeric

chili

cumin powder (ground*)

olive oil (divided)

cilantro (chopped finely, optional)

salt

Drain the chickpeas, saving 1 tablespoon of the brining liquid (aquafaba). If you&#39;re using dry chickpeas, just add a tablespoon of water instead.

Add the drained chickpeas, 2-3 garlic cloves, 1 chopped jalapeno, along with a teaspoon each of turmeric, red chili powder and cumin powder to a food processor. Pulse until the ingredients are processed to a creamy mixture. Add about a tablespoon of olive oil to this and continue pulsing.

Transfer to a bowl and garnish with a tablespoon of olive oil, some fresh lemon juice and top with cilantro for a super easy chickpea dip your family will love!

A great start - very easy to put together, and flexible. The result for us was a bit dry compared to the homous dips we are used to, so we doubled the olive oil, and it was pretty close. Not really spicy either - will try dialing that up a notch next time!

I made this for dinner tonight with rice and omg it was so delicious!! Just with enough spice to give that extra umami-ness.  I'll be honest and say that I tried to make this recipe before but I was lazy and used canned tomatoes instead of fresh tomatoes...This was a terrible mistake and fresh tomatoes made a world of difference.   LOVE IT!

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Top Tags

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The most viewed chickpea dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine