Chickpeas (garbanzo beans) are an amazing source of protein, iron, and fiber with one cup equalling a 4oz steak. You can prepare the chickpeas yourself or buy them ready in a tin. You can use a processor or a fork. They are versatile, tasty, and healthy. A dip to beat all dips!
1 1/2 cups dried chickpeas OR 2 cans chickpeas
1/4 cup tahini paste
2 tbsp extra virgin olive oil
1 1/2 tbsp fresh lemon juice
1 1/2 tsp minced fresh garlic
3/4 tsp smoked paprika
1/4 tsp salt
Warm water as needed (use the water from the chickpeas if you prepare them yourself!)
Soak the chickpeas overnight
Drain & rinse them. Add them to a large pot with 3 times the water.
Bring to the boil & let simmer for 60 minutes.
Drain (keeping the water) and place in a bowl of cold water to remove the skin. You can also massage them to help the peeling of the skin.
Add everything to a food processor, starting with the chickpeas and ending with the salt.
Pulse for about a minute and then mix until you have a smooth paste.
If it is too thick for your liking, add in some of the drained chickpea water, or just warm water.
Taste and add in more garlic/salt/lemon/paprika.
Don’t worry if you don’t have Tahini, you will still have hummus if you blend your chickpeas :)