Hummus dip recipe


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This creamy, garlicky Middle Eastern dip is unbelievably simple to make – and you can do it for a fraction of the price of the store-bought versions.

8 people made this

IngredientsServes: 4

  • 400g can chickpeas
  • 3 tbsp olive oil
  • juice of 1/2 lemon
  • 1 fat garlic clove, crushed
  • pinch of ground cumin
  • 1 tbsp sesame seeds, toasted (optional)
  • TO SERVE
  • pitta bread (white or wholemeal)

MethodPrep:10min ›Ready in:10min

  1. Tip the chickpeas into a sieve and rinse under cold running water. Drain, then transfer to a food processor or blender.
  2. Add the olive oil, lemon juice, garlic and cumin to the chickpeas and blend together. Taste to check the balance of flavours and, if liked, add a little extra of any of these ingredients. If the mixture is very thick, add 1–2 tbsp hot water to thin the consistency a little.
  3. Spoon the hummus into a dish and chill until ready to serve. Sprinkle with toasted sesame seeds, if you have some, to garnish. Serve with warm pitta bread.

COOK SMART

There's no need to buy sesame seeds just for garnishing. Alternative garnishes could include black olives, lemon zest, a little paprika or a drizzle of olive oil.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (5)

Used different ingredients.A fool-proof recipe - made a lovely creamy hummus. My only tweaks were adding a spoonful of tahini and a little black pepper. Will definitely make again!-22 Aug 2008

Altered ingredient amounts.I added peanut butter as an alternative to tahini and chilli to the mixture - delicious!!-09 Jun 2009

Altered ingredient amounts.Such an easy recipe and so nice (thanks Maggie). I made it the second time with less olive oil and a added some cold water instead and also added some balsamic roasted onions. I've since made it adding juice of whole lemon, some fresh corriander and some jalapeno peppers.-13 Sep 2010


Eating Too Much Hummus Can Be Dangerous. Here’s Why You Should Eat It Anyway

Fox News correspondent Cortney Moore recently cautioned against consuming too much hummus, citing an Eat This Not That article that interviewed several nutritionists and dietitians. Moore claimed that overdoing it with this dip could lead to gastrointestinal issues, arguing that because hummus is made from chickpeas&mdasha legume that takes awhile to break down&mdasheating hummus could cause gastrointestinal inflammation for some individuals. More commonly known as IBS, or irritable bowel syndrome, an inflamed gastrointestinal tract can manifest as severe bloating, gas, stomach pain, diarrhea, and/or constipation.


20 Best Dip and Hummus Recipes

Ginger + Turmeric Hummus

Hummus gets a major anti-inflammatory boost with a generous amount of turmeric and ginger. Plus, the golden colour looks bright and beautiful on a veggie platter.

Baba Ghanoush Hummus

Why choose between hummus and baba ghanoush (eggplant dip) when you can have them both at the same time?

Black Hummus

Black Hummus by Sheena Scott (*Culinary Nutrition Expert)

This creamy and flavourful hummus gets its hue from antioxidant-rich black beans and calcium-packed black sesame seeds.

Muhammara (Syrian Red Pepper Dip)

This sweet, tangy and spicy dip stars roasted red peppers and you can use it in a million ways. Plus, this recipe offers a number of handy substitutions if you don’t have all the ingredients on hand.

Paleo French Onion Dip

Skip the fake onion dip packets and blend this vegan and Paleo cashew-based version instead. It’s super creamy and very easy to make!

Pico de Gallo

Discover how to make the perfect pico de gallo that isn’t too wet and soggy.

Roasted Beet Tahini Dip

Add some vibrancy to your plate with this bright, luxurious and creamy vegan beet dip.

Deconstructed Mexican Hummus Dip

This potluck-friendly hummus recipe is topped with the works – and we mean the works: avocado, jalapeno, olives, corn, tomatoes, bell peppers, herbs and more. Excuse us while we gorge. (For a dairy-free version, omit the cheese.)

5 Minute Magic Green Sauce

We can’t think of a better way to spend 5 minutes of our time than making this dreamy, flavourful and nutrient-packed green sauce.

Roasted Sweet Potato Hummus

Infuse your hummus with a sweet, caramel-y flavour by blending in roasted sweet potatoes. You will love this one!

Raw Creamy Zucchini Hummus

Who says the best dip and hummus recipes need cooked chickpeas? This raw, chickpea-less version is great for those of you who find beans a little hard on the tummy.

Spicy Moroccan Carrot Dip

This sweet and spicy carrot dip also includes a bonus recipe for homemade za’atar. And what could be better than dipping your vegetables in more veggies?

The Best Guacamole 3 Ways

Get three recipes in one with this basic guac recipe and ideas for how you can dress it up.

Roasted Garlic + Herb Vegan Cream Cheese

If you’ve ditched dairy and have a hankering for cream cheese, you need to make this vegan version right now.

Paleo Pimiento Cashew Cheese

Another vegan version for the cheese lovers. Skip the processed cheese and blend your pimientos with cashews for a sweet and creamy spread.

Low Carb Cauliflower Hummus

If you haven’t tried cauliflower hummus yet, you need to rectify it. This cauli hummus is vegan, Paleo, gluten-free, grain-free and nut-free – making it a great option for virtually any diet.

Edamame Pumpkin Seed Hummus

You’ll love this nutritious twist on traditional dip and hummus recipes. It’s protein-packed and mighty flavourful!

Asian Avocado + Mango Salsa

This bright and fresh avocado mango salsa gets an Asian spin with the addition of Ponzu sauce in the dressing.

Sprouted Lentil Hummus

Access the power of sprouted nutrition in a fun new way with this sprouted lentil hummus. It’s got all the traditional flavours of ‘regular’ hummus, and you can enjoy a kitchen science experiment by making your own sprouts.

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Brighten your day with this brilliant vegan basil pesto, which gets its ‘cheesy’ flavour from nutritional yeast instead of Parmesan. Great for dipping, or for pasta sauce!

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One responses to &ldquo 20 Best Dip and Hummus Recipes &rdquo

Thanks for this share….each and every single dip and hummus recipe chosen here looks very inviting and tasty. I especially I’m leaning towards the Asian Avocado and Mango Salsa, Deconstructed Mexican Hummus Dip and the Paleo Pimiento Cashew Cheese. These all look so yummy! :)


Easy Seven Layer Hummus Dip

You’re probably familiar with a classic seven layer dip, the one with salsa, refried beans, and guacamole, right? It’s good! But I was looking for a fresh twist, when I found this Mediterranean hummus version in A Couple Cooks new cookbook, Pretty Simple Cooking (more on why I love the book below). It’s everything I was hoping for. Colorful, flavorful, and wholesome.

The layers are scattered atop my favorite white bean hummus, but you can definitely use store-bought to make this the quickest appetizer you’ve ever put together. The different components add something special to each bite.

They include:

  • briny kalamata olives
  • salty feta
  • tangy artichoke hearts
  • fresh dill
  • sweet cherry tomatoes
  • fruity olive oil

I choose to make this an abstract platter by spreading the hummus onto this marble slab, but if you’re taking this to a party, it transports well in a simple glass dish. And feel free to make this your own, or use it as an opportunity to use up the few bits of produce hiding in your refrigerator! To fit my likings, I left off the red onion the original recipe called for, and swapped dill for parsley because I like its brightness.

Obviously this seven layer hummus dip is first and foremost a dip. But! Here are a couple of leftover ideas for you:

  • as a spread for a vegetarian wrap, stuffed with brown rice and romaine lettuce
  • as a base for poached eggs
  • as a grain bowl component

About the cookbook, Pretty Simple Cooking:

I met Sonja (Alex being her husband) of A Couple Cooks a few years ago at the Eat Sea Retreat in California. We made an instant connection, as I found out she was a Minnesota girl, born and raised. Her and Alex now live in Indiana, with their beautiful son Larson (whose adoption story is incredible), and their blog + podcast have been instrumental in teaching so many people around the world how to cook real food, and love the process while you’re at it.

Pretty Simple Cooking is not only filled with 100 nourishing, vegetarian recipes, but also ten lessons sprinkled throughout that inspire a love for home cooking. Their philosophies resonate deeply with me…. that good food doesn’t have to be intimidating or difficult, but it isn’t always fast, like so much of our culture preaches. Of course I love shortcuts and convenience as much as anyone, but I also spend much of my time in the kitchen because I love the feeling of creating to nourish. To make something with my own hands, that made its way there because of someone else’s hands (the farmer, artisan, or maker). And to spend time with others gathered around food.

What I love about this cookbook is that it’s truly is for all levels of cooking, accessible and modern – that comes from two people who first fell for each other, and then fell in love with cooking, going from eating frozen food when their first met, to regularly cooking meals from scratch and hosting dinner parties. Yes, truth. It’s hard to not want to start cooking after flipping through the recipes they’ve created over the years! Here are some of the others I’m looking forward to making:

  • White Cheddar Leek & Greens Millet Bake
  • Two Potato Hash with Romesco
  • Gluten-Free Dark Chocolate Sea Salt Skillet Cookie

You can buy the cookbook HERE, or enter the giveaway to have it to delivered right to your door!

For your chance to win , sign up for my email list HERE or enter on Instagram HERE, for new recipes and giveaways. One winner chosen on Saturday, February 10th, 2018.


  • 1 (19-ounce) can chickpeas, drained and rinsed
  • 1/2 cup tahini paste
  • 1/4 cup lemon juice
  • 3 tablespoons ice-cold water
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • Pinch of cayenne (or more depending on heat tolerance)
  • 1 teaspoon finely chopped garlic

Place all the ingredients except for the garlic in a food processor. Blend until smooth and warm, about 5 minutes. Add in the garlic and pulse a few times to fully incorporate.

Taste and adjust seasoning. Cover and let rest for 30 minutes before serving to allow flavors to mix and mingle.


Homemade Hummus

If you’ve only ever had store-bought hummus, then you might not realize just how silky the homemade stuff can be. The key here is to blend the chickpeas for longer than you think is necessary this will not only incorporate more air for a light, aerated consistency, but it will make for an extra creamy texture. Add in garlic, beets, and/or any number of spices for an endlessly customizable dish. Get the recipe for Homemade Hummus here .


Ingredients in Golden Goddess Hummus

This 9-ingredient, 10-minute hummus gets its gorgeous golden hue from digestion-promoting fresh ginger, a pinch of metabolism-boosting cayenne pepper, and a generous sprinkle of both fresh and ground turmeric – the ultimate beauty spice.

Turmeric has been used in Ayurvedic medicine for thousands of years for conditions such as breathing problems, joint pain, fatigue, digestive issues, and more. Modern research also suggests it is a potent antioxidant with antimicrobial and anticancer effects. It has been used in India for nearly 4,000 years, but has more recently gained popularity throughout the world.

A little lemon adds brightness, tahini adds creaminess, and salt amplifies the flavor of this dreamy hummus. Trust me, this is your new go-to dip.

I hope you all LOVE this hummus! It’s:

Creamy
Flavorful
Subtly spiced
Super healthy
Quick + Easy to make
& SO delicious

This would make the perfect side or snack when you’re in a hurry but need something satisfying and nutritious. It’s so tasty with fresh vegetables, flatbread, pita chips, or even vegan naan! It would also be a delicious sandwich spread for things like my Vegan BLT or Chickpea Sunflower Sandwich.

If you try this recipe, let us know by leaving a comment, rating it, or tagging a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!


How To Make Hummus:

To make this hummus recipe, simply:

  1. Puree the first seven ingredients in a food processor until smooth. Tahini, cold water, olive oil, cumin, salt, garlic and lemon.
  2. Add in the chickpeas. One can, rinsed in warm water and drained.
  3. Puree for 3-4 minutes, or until smooth. Yep, put that food processor to work! Just keep it going and going until the hummus is nice and smooth, pausing once or twice to scrape the sides down. If the hummus seems too thick, feel free to add in an extra tablespoon or two of water too.
  4. Taste and season. Give the hummus a taste, and add in extra salt, cumin and/or lemon juice if needed.
  5. Garnish and serve. Transfer it to a serving bowl, add on any toppings that you would like, and enjoy!!


Creamy Bacon-Spinach Dip

Courtesy of Waterbury Publications, Inc.

You can never go wrong with a creamy spinach dip, and when you add bacon to it, well, now you're talking. Thanks to the bacon here, this keto-friendly dip serves up some crunchiness and smokiness in each bite. Basically, you're going to want to scoop this dip on basically everything. We won't judge.

Get our recipe for Creamy Bacon-Spinach Dip.


THE SECRET TO CREAMY HUMMUS

Good hummus is easy to make but the BEST hummus is one with a creamy texture that is grit-free. Properly preparing the beans yields a creamy texture and fantastic dip.

Always peel the chickpea membranes off and discard them before using it in the recipe. While it’s much easier to wash and rinse the beans without ever peeling, you won’t regret taking the time to properly prepare them.

Start by rinsing. Next, take a few handfuls and rub them between a kitchen towel to loosen the skins. Grab them between your fingers and pinch to loosen. Rinse chickpeas before adding to the food processor to remove any extras.



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