15-Minute Hummus Dip with Cucumber Sticks: Simply the Easiest Dip EverAugust 22, 2013
- Stephanie OngWords
Hummus is a common item found in Middle Eastern restaurant menus. It’s usually made from a combination of mashed chickpeas blended with tahini (a sesame paste), lemon, olive oil, garlic, and a dash of salt.
A lot of people describe Hummus to be a historical and ancient food, given the basic ingredients of this tasty mush. But this recipe does not require the ancient method (which sometimes involves the tableflip-inducing task of skinning chickpeas). Instead, we took the short cut and used canned garbanzos and tossed them in a food processor, which resulted to a silky-smooth dip that went perfectly with some refreshing cucumber sticks.
The only area where a bit of effort is needed is in the preparation of the Tahini. Sometimes, people tend to use store bought tahini—or even skip adding it altogether (but why, people?!?)—but we found that the freshly-toasted sesame flavor brings a lot of heck yes to the table.
This is a very simple, no-frills hummus recipe. If you have a food processor you can make this any time.
Easy Hummus Dip
Total Time: 15 minutes / Yield: 15 ounces
Ingredients for the Tahini
- 100 grams of sesame seeds
- Extra virgin olive oil
Ingredients for the Hummus
- ½ a lemon
- 1 clove of garlic, minced
- 1 450-gram can of garbanzos
- Pita chips
- Cucumber Sticks
- You can do your tahini like this: 1) Preheat the oven to 350 degrees Fahrenheit. Put a baking sheet over a pan and pour your sesame seeds out evenly into it. Stick the pan in for a good ten minutes. You can move them around to make sure they aren’t getting burnt OR 2) Heat up a little pan with olive oil. Cook your sesame seeds in it till they turn golden brown. It should start to smell like tahini already!
- After the seeds have cooled a bit, use your food processor (or blender) to create a creamy paste. Add olive oil as you go to ensure it gets to the texture you like. When you’re happy with your tahini’s creaminess, set it aside.
- Open the can of garbanzos, drain most of the juice but keep a little extra for blending. Stick the garbanzos in your blender and blend away.
- Add olive oil, garlic, garbanzo juice, and lemon.
- Add the tahini. Blend, blend, blend. Add your salt and pepper to taste.
- Once you’ve reached the perfect texture, pour your hummus out into a bowl to serve. Top it off with a little bit of the olive oil and a sprinkling of paprika.
- Best served with cucumber sticks, crudités, or pita chips.