How to Make Hummus Dip

Ingredients

• 250 g chickpeas, soaked overnight
• 3 or 4 ice cubes
• 3 tablespoons tahini
• juice of 1 medium lemon
• salt
• 2 cloves garlic, crushed
• This easy hummus dip recipe is from the friend and chef of the Shou Tabkhin Today website:
• Jihan Leo
• Click on Jihan’s name to visit her profile and discover her wonderful recipes.
• For more delicious vegetarian appetizers from Jihan, here is Hindbeh
• Here is also the recipe for zucchini dip
• Did you know that beetroot can also be made into dip? Here is the recipe for beetroot dip

Method

1. Drain the chickpeas from the soaking water.
2. Cover the chickpeas with fresh water and simmer for 45 to 60 minutes, or until tender.
3. Drain the cooked chickpeas and let them cool to room temperature.
4. Place the chickpeas in a food processor with a few ice cubes and blend until very smooth.
5. Add the tahini, lemon juice, salt, and garlic and mix well.
6. Chill the hummus dip in the refrigerator until it cools and sets before serving.
7. Serve the hummus with olive oil on top and garnish with whole chickpeas, hot chili powder, and ground cumin, or to taste.
8. Jehan Lio
9. For more delicious vegan appetizers from Jehan, here is endive.
10. Also here is how to make zucchini dip.
11. Did you know beets can be made into a dip too? Here is the recipe for beet dip.