Description
This creamy chickpea tahini dip is perfect as a spread or a dip for veggies and pita.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/3 cup tahini
- 1 clove garlic, peeled
- 2 tablespoons lemon juice
- 2 tablespoons olive oil (plus more for garnish)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin (optional)
- 2 to 4 tablespoons ice-cold water
- Paprika and chopped parsley, for garnish
Instructions
- Drain and rinse the chickpeas thoroughly.
- Add chickpeas, tahini, garlic, lemon juice, olive oil, salt, and cumin (if using) to a blender or food processor.
- Blend while slowly adding ice-cold water until smooth and fluffy.
- Taste and adjust seasoning as needed. Add more lemon juice or salt if desired.
- Spoon into a bowl, drizzle with olive oil, and garnish with paprika and parsley.
- Serve with pita, fresh veggies, or as a sandwich spread.
Notes
- This dip can be made ahead of time and stored in the refrigerator for up to three days.
- Add more or less garlic based on your preference.
- Prep Time: 10 minutes
- Category: Appetizers
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 0g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg