Description
A creamy dip made with chickpeas, tahini, and olive oil, perfect for serving with vegetables or pita bread.
Ingredients
Scale
- 1 can (15 ounces) chickpeas (drain, reserving the liquid from the can, or 1 ½ cups cooked chickpeas – reserve some of the cooking liquid)
- 3 tablespoons aquafaba (liquid from chickpea can)
- ⅓ cup tahini
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice (plus up to 1 tablespoon, to taste)
- 1 small clove garlic
- ½ teaspoon ground cumin
- ½ teaspoon fine sea salt or Kosher salt (or to taste)
Instructions
- Add all ingredients to a food processor or blender.
- Process or blend for 5 minutes, until smooth and creamy, scraping down the sides of the bowl as needed.
- Add more of the chickpea liquid if needed to create your desired consistency.
- Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Notes
- This dip can be served with fresh vegetables or pita bread.
- Adjust lemon juice and salt to taste.
- Prep Time: 10 minutes
- Category: Appetizers
- Method: Blend
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 0g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg