Hummus (Chickpea Dip)


1 can (16 oz.) of chickpeas – thoroughly rinsed and drained
2 - 3 lemons juiced (or more)
2 medium to large garlic cloves – roughly chopped
¼ cup of water (may need more at room temp)
2 tablespoons of sesame seed butter (also called Tahini)
1 teaspoon sea salt
¼ teaspoon of ground cumin (optional)
¼ cup fresh fine chopped parsley
1 teaspoon red pepper (ground paprika)
¼ cup extra-virgin olive oil


Wash, dry and finely chop about ¼ cup of parsley and set aside. Freshly squeeze the lemons, set aside the lemon juice. Thoroughly rinse and drain the can of chickpeas, set aside. Peel the 2 garlic cloves, and set aside.

In food processor (for a smoother consistency use a Vitamix blender - top photo) add all the chickpeas, garlic cloves, all the lemon juice, 2 tablespoons of sesame butter, olive oil and sea salt (add cumin if desired). While you puree the ingredients slowly add water, a little at a time. Keep mixing until it becomes smooth and creamy. Too little water and it will become too thick; too much water and it will become too runny. Once the hummus is done, taste it and add lemon/sesame butter/water/salt to taste. Mix again until you get the desired taste and texture.

Empty the food processor mix into a bowl or plastic ware (preferable something with a lid so you can seal and refrigerate until serving time). Level the hummus in dish. To garnish the hummus, sprinkle the red pepper (ground paprika) first, parsley second evenly on top. Finally drizzle a little olive oil evenly.

Serving Suggestion:
Serve as a side dish, with pita bread (soft or toasted) or raw veggies/chips/crackers for dipping, also great for dipping meat or stuffed grape leaves.

Special Notes:
~Vegan friendly