Ingredients
– 2 cups cooked chickpeas (preferably cooked from dried and with skins removed)
– ¼ cup tahini
– ½ tablespoon lemon juice (fresh preferred)
– ½ teaspoon salt
– 2 garlic cloves (fresh or roasted)
– 1 tablespoon extra virgin olive oil
– 1 cup fresh basil leaves
– 4-5 large ice cubes
– Salt and pepper to taste
Instructions
1-First, rinse and drain the 2 cups of cooked chickpeas thoroughly to remove any extra liquid.
2-Second, add the chickpeas, ¼ cup tahini, ½ tablespoon lemon juice, ½ teaspoon salt, 2 garlic cloves, 1 tablespoon extra virgin olive oil, and 1 cup fresh basil leaves to a food processor or blender.
3-Third, blend the mixture for about 4-5 minutes, scraping down the sides a few times to get it smooth. This step is crucial for that velvety finish.
4-Fourth, add the 4-5 large ice cubes one at a time, blending after each to lighten the texture and color, which takes another 5 minutes.
5-Fifth, season with salt and pepper to taste, adjusting as needed for your preference.
6-Final step, transfer to a dish, swirl grooves on top, drizzle with extra virgin olive oil, add cracked black pepper, sprinkle red pepper flakes for spice, and top with small fresh basil leaves. Serve right away or chill it first.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌱 Use chickpeas cooked from dried and remove skins for ultimate smoothness.
⏳ Blend for sufficient time and scrape sides regularly for best texture.
❄️ Use ice cubes instead of water to thin the hummus while keeping it creamy and light.
- Prep Time: 10 minutes
- Category: Dip, Spread
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1/4 cup
- Calories: 146
- Fat: 7 grams
- Carbohydrates: 16 grams
- Fiber: 5 grams
- Protein: 6 grams
- Cholesterol: 0 mg