I don’t want to brag, but I really do think this is the best hummus ever! We’ve been asked for the recipe so many times, and asked to bring it to parties, that we now end up making it about every other week. The main difference is that we omit the traditional tahini (sesame paste) and we add in enough lemon and olive oil to make it extra creamy and smooth. If you try it, you’ll see why it’s become famous among our family and friends!
This is also a great recipe to make during the Fed Up 10 day No-Added-Sugar Challenge, which I’m starting January 5th. I hope you will join me! There’s a give-away too! 😀 Click here for details.
The Best Hummus Dip (Chickpea Dip)
- 1 garlic clove peeled
- 2 15-ounce/425 g cans chickpeas, drained and rinsed
- Juice of 1-1/2 lemons
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup/120 ml extra-virgin olive oil
- Additional salt and freshly ground pepper to serve
In a food processor, process the garlic to chop it up.
Add the chickpeas, lemon juice, salt, and pepper and purée until smooth.
While the processor is running, slowly drizzle in the olive oil, scraping the sides of the bowl at least once. Make sure your dip isn’t too thick. You can add more olive oil or lemon to make it loose and creamy.
Use a rubber spatula to transfer to a serving bowl. Season with salt and pepper to taste. Serve with crudités (fancy word for veggie sticks) and Homemade Pita Chips (recipe follows).
Homemade Pita Chips
- 6 pita bread pockets
- 2 tablespoons grapeseed oil
- Salt and freshly ground black pepper
Preheat the oven to 400ºF/200°C.
Separate the pita pockets into two thin circles apiece, and lightly brush a thin layer of oil on both sides of each circle of bread.
Cut each circle into 8 wedges and place the wedges on a baking sheet in a single layer (you will have to use more than one baking sheet).
Lightly sprinkle the wedges with salt and pepper to taste.
Bake for 7 minutes, or until golden brown and crispy.