Last weekend, my uncle invited us to his house where he had a variety of dips and one of them was hummus. My brother LOVED the hummus … absolutely loved it. My uncle assured me that it was very simple to make as there’s just blending involved so I decided to give it a go. And I’ve also been obsessed with my garlic-infused olive oil I bought from a few weeks ago so I got a chance to use it in this as well.
Prep and blend time 10 mins
50g tahini (add more if you like it to be more nutty/buttery)
1 lemon, juice only
1 garlic clove
30g olive oil
5g garlic-infused olive oil
1/2 tsp cumin powder
400g can chickpeas, drained
2 tbsp water (add more if you want it to be less thick)
1/2 tsp paprika powder
Mix together the tahini, lemon juice, cumin powder and garlic in a food processor until smooth.
Then gradually add the olive oil, blending for a few seconds after each addition. I had a Kitchenaid that has a hole at the top that lets the oil gradually drizzle down as it blends so this step was made that much easier.
Add the chickpeas and blend until smooth. Scrape down the sides every now and then to make sure everything blends well. Depending on how big your food processor is, you may need to do this in batches.
Add the water gradually as you blend for a few more seconds to reach the consistency that you prefer. I prefer it at 2 tbsp water.
Scrape the mixture into a bowl. Drizzle with the garlic-infused olive oil and sprinkle some paprika powder on top. My uncle also garnished with chopped parsley leaves but I didn’t have any at home.