The base of a traditional hummus is chickpeas. Chickpeas are not only super healthy, they are also seriously versatile. They can be used in both the savory and the sweet kitchen, making chickpeas an easy health promoting food to incorporate into your daily diet.
Hummus is not only a Middle Eastern staple, it is also a serious party pleaser. And it is quick to put together, making it a regular go-to for our get-togethers. But hummus can do more than that: it can also be the perfect base for a creamy pasta sauce. Try my Creamy Lemon Fettuccine to find out just how versatile this simple dip is. It is a great dish to make when you’ve got some hummus leftover from the previous evening’s get-together.
And don’t forget to save the chickpea water when draining that can. Chickpea water, also known as aquafaba, is gold in the plant-based kitchen! My Vegan Strawberry Mousse is a great example of this.
A lot of hummus recipes call for oil which is completely unnecessary and only serves to add empty calories. Due to the inclusion of sesame paste this dip is perfectly creamy without any added oil. The version I present here is one I have kept with me since my days living in Egypt (aeons ago back in the 90’s) and I make it often.
You can read a quick overview of the many health benefits of chickpeas here.
- 2 cups cooked chickpeas
- 1/4 cup fresh lemon juice
- 1/4 cup tahini (sesame paste)
- 2 garlic cloves minced
- 1/4 teaspoon ground cumin optional
- 1/4 to 1/2 cup water
- Salt and pepper to taste
- Cayenne pepper to serve optional
- Blend the chickpeas, lemon juice, tahini, garlic, and cumin, if using, with 4 tablespoons (1/4 cup) of water until smooth. Add more water as needed to make a smooth dip. Season to taste with salt and pepper. Serve sprinkled with cayenne pepper to taste.