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Mediterranean Hummus – Creamy Chickpea Dip

35 mins Cook
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meditrinian hummus

This hummus is so creamy that I make this always on mid week and enjoy till the weekend.

Ramsha Baig

This Mediterranean hummus may be made with canned or dried chickpeas. Make this recipe for creamy chickpea dip that tastes much better than shop-sold!

I have been making hummus this way for years, ever when you consider that reading about using ice bloodless water to emulsify the chickpeas inside the meals processor.
See, one of the problems with grocery shop hummus is the gritty texture. Creating creamy hummus dip is viable, but it takes a bit time and effort.

Mediterranean Hummus Ingredients

This list is only for the functions of notes. The overall ingredient list and quantities you’ll want are in the recipe card at the bottom of this post.

Dried or Canned Chickpeas (Garbanzo Beans) – Yes, chickpeas and garbanzo beans are the same thing. There are simply local variations in names for them. For more data, check out this article from the Harvard school of Public health.

Baking Soda- Adding a tiny little bit of baking soda to the water increases the PHP level. This allows to interrupt down the chickpea skins, making them less complicated to method right into a creamy paste.

Tahini- This is a sesame seed paste, used for flavor in Mediterranean cooking. Most grocery shops bring it inside the condiment aisle. otherwise, you could find it with the ethnic foods. in case you’d like, you could even use homemade Tahini.

Garnishes and Toppings

There are masses of methods to add extra taste and texture into hummus. a few people like to incorporate extra ingredients into the dip, but I prefer to use them as garnishes or toppings.
Just drizzle or sprinkle these on, as favored.

  • olive oil
  • parsley chopped
  • ground sumac
  • Egyptian Dukka
  • Zaatar


Soak and cook dinner dried chickpeas. obviously, if you’re using a canned product, you’ll bypass this step.
Drain and toast them. Drain to do away with any water/liquid, then toss the beans with baking soda and dry toast them in a frying pan for a few minutes. essentially, you’re cooking out any ultimate moisture and lightly toasting the legumes.
Process into a paste. Transfer the contents of the skillet to a food processor. when you have an immersion blender, you could switch the mixture right into a huge blending bowl. Then you can finish making the Mediterranean hummus right in the bowl.
Incorporate the liquids into the paste. To ensure which you become with a creamy texture, you’ll need to add the liquids SLOWLY. if you add them suddenly, they gained’t combo into the paste properly, inflicting the dip to have a gritty texture.


Can you freeze homemade hummus?
Yes, you can store the chickpea dip in the freezer for up to 3 months! Just be sure not to overfill the container, because hummus expands as it freezes.

How long does Mediterranean hummus last in the refrigerator?
For the best flavor and texture, try to enjoy it within 3 days. However, it should keep well for up to a week.

Mediterranean Hummus - Creamy Chickpea Dip

Mediterranean Hummus - Creamy Chickpea Dip

This Mediterranean hummus may be made with canned or dried chickpeas. Make this recipe for creamy chickpea dip that tastes much better than shop-sold!
prep time
30 mins
cooking time
35 mins
total time
1 hour 5 mins



  • 1 ¼ Cup dried chickpeas

  • 1 Teaspoon baking soda

  • 6 ½ Cups water

  • 1 Cup tahini

  • 4 Tablespoon lemon juice (about 2 lemons)

  • 4 Garlic cloves

  • 1 ½ Teaspoon salt

  • ½ Teaspoon ground cumin

  • 2-3 Ice cubes

  • Olive oil

  • Parsley chopped

  • Sprinkle of sumac

  • Sprinkle of dukkah

  • Zaatar spice


Soak the dried chickpeas overnight in a large bowl covered by 2.5 cups water. Cover with kitchen towel and set aside. If using canned chickpeas, skip this step go to Step 2 below.
Drain and rinse the chickpeas. To a large saucepan or skillet over high heat add the chickpeas and baking soda. Toss to coat and dry cook 2-3 minutes, stirring often.
Add the 6.5 cups of water and bring to a boil. Cook for 30 minutes over medium heat. Skim any foam and skins that floats to surface. Chickpeas are done when they break up easily when pressed between thumb and finger. Drain and transfer to food processor. At this stage you can pick through to remove any skins, but I feel the food processor going at 5 minutes does a fantastic job of creating a creamy texture.
process cooked chickpeas to a thick paste. Prevent and scrape down the sides. With motor jogging add the tahini, lemon juice, garlic, salt and cumin. Next, with motor still walking, drop inside the ice cubes and mix for a total of 5 minutes. You need the creamiest, smoothest paste.
Transfer to a serving bowl, cover and allow to rest at the least 30 minutes, or refrigerate if not consuming immediately. permit to return returned to room temperature before serving. Garnish with a drizzle of correct olive oil, parsley and either sumac, dukkah or za’atar.


If not soaking and cooking chickpeas from scratch, experience loose to use canned. two 15.5oz cans drained is what you may need for this recipe. try to find tahini made from Ethiopian sesame seeds; the buttery, complicated Humera seeds are the great satisfactory. i have found manufacturers at trader Joes and whole meals, or order the same brand online. I find the ice cubes work first-class, however approximately 6 ½ tablespoons of ice water can be substituted. cook dinner the chickpeas among 20-40 mins depending on freshness.
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