Salads and appetizers
ChefLoubna Fawaz
How to Make Hummus Dip
Hummus dip is one of the most delicious appetizers, especially alongside meat and chicken dishes. If you’re making kofta, tawook, or grilled meat, a bowl of hummus is a must.
Ingredients
Start here, then move straight into the method.
- 250 g chickpeas, soaked overnight
- 3 or 4 ice cubes
- 3 tablespoons tahini
- juice of 1 medium lemon
- salt
- 2 cloves garlic, crushed
- For more delicious vegetarian appetizers from Jihan, here is Hindbeh
- Did you know that beetroot can also be made into dip? Here is the recipe for beetroot dip
Method
Follow the cooking sequence without leaving the page.
- Drain the chickpeas from the soaking water.
- Cover the chickpeas with fresh water and simmer for 45 to 60 minutes, or until tender.Timers: 60 min
- Drain the cooked chickpeas and let them cool to room temperature.
- Place the chickpeas in a food processor with a few ice cubes and blend until very smooth.
- Add the tahini, lemon juice, salt, and garlic and mix well.
- Chill the hummus dip in the refrigerator until it cools and sets before serving.
- Serve the hummus with olive oil on top and garnish with whole chickpeas, hot chili powder, and ground cumin, or to taste.
- Jehan Lio
- For more delicious vegan appetizers from Jehan, here is endive.
- Also here is how to make zucchini dip.
- Did you know beets can be made into a dip too? Here is the recipe for beet dip.
Recipe tags
Salads and appetizersLevantVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- olive oil
- For garnish
- whole chickpeas
- pinch of chili powder
- pinch of ground cumin
- Hindbeh
- zucchini dip
- beetroot dip
