I must say that I’m definitely a dip kinda gal. I’m not even too fussy when it comes to the flavour either – I’m just as happy with a cashew, feta and capsicum dip as I am with a tzatziki. But my number one favourite dip in the whole wide world, also just happens to be the easiest one ever. Yep, it’s a good old simple hummus dip that I love the most.
I know that sometimes it’s just easier to go to the supermarket and buy a dip (trust me… I totally get it). But making your own dips is a huge money saver. Plus you don’t have any of those crappy additives – urgh what even are all those numbers?? This perfectly simple hummus dip will take you less than five minutes to whip up. Seriously, that’s way less time than it would take to drive to the supermarket, find a park, grab the dip, talk to 10 people (because we all know that always happens!), line up, pay, find the car and drive home. Much, much quicker and easier to make your own.
I love this hummus dip because nearly all of the ingredients are pantry staples… oh and you only need 6 ingredients. Yep, this yummy little dip only needs a little bit of garlic (I usually just use the minced garlic in the jar), a can of chickpeas, some tahini, lemon juice, olive oil and sea salt. That. Is. It. The only things in there that you may not have at home already are the chickpeas and the tahini. Well, the chickpeas cost about $1.00 for a can… seriously cheap! And tahini lasts for ages in the fridge – so buy a jar and you’ll be able to use it over and over again.
This batch makes a nice big dip. Definitely enough to serve lots of hungry people! It probably makes about 3 times as much as a hummus dip from the supermarket… and it’s going to cost you less than half the price of just one store-bought dip. That my friends, is good value (which totally means that you can go and buy some shoes in the end of financial year sales!).
There are so many ways you can use this dip – make a delicious platter by serving the hummus dip with some warm crusty bread, vegetable sticks, cheese and salami; use it as a spread in your favourite wraps or sandwiches; add a dollop to a plate of roasted vegetables; serve it on top of a salad… the list is endless!
What’s your go-to dip? Do you like to make your own too?
PS – my little trick is to drizzle a little olive oil over the top of the dip and then sprinkle on some paprika and dukkah… looks fancy and yet it’s SO easy!!
Hummus Dip
Ingredients
- 1 clove garlic
- 400 g can chickpeas drained, reserve the liquid
- 1 1/2 tbs tahini
- Juice of 1 lemon approx 30ml
- 20 g olive oil
- ½ tsp sea salt
Instructions
Conventional Method
- Mince the garlic glove (or use 1tsp pre-minced garlic)
- Add all of the remaining ingredients to a food processor. Process for 20 seconds.
- Scrape down the sides. Process for a further 20 seconds.
- Check the consistency. If you would like it smoother, add a 1-2 tbs of the reserved chickpea liquid and mix for a further 20 seconds on Speed 4.
- Serve drizzled with olive oil and sprinkled with paprika and dukkah.
Thermomix Method
- Place the garlic clove into the TM bowl and chop for 5 seconds on Speed 6. Scrape down the bowl.
- Add all of the remaining ingredients to the TM bowl. Mix for 20 seconds on Speed 4. Scrape down the sides. Mix for a further 20 seconds on Speed 4.
- Check the consistency. If you would like it smoother, add a 1-2 tbs of the reserved chickpea liquid and mix for a further 20 seconds on Speed 4.
- Serve drizzled with olive oil and sprinkled with paprika and dukkah.
Nutrition
Yep I’m a hummus girl too! I love how easy and cheap homemade hummus is!
Absolutely! Isn’t it just the best thing ever!
Hummus is a staple at our house! Try it sprinkled with cumin and some cooked chickpeas sprinkled around the edges and in the center then topped with olive oil. Hummus bi lahmeh (hummus with minced lamb) is a complete game changer– sauté diced onions and coarsely minced lamb in clarified butter. Add in roasted pine nuts. Place warm meat mixture in center well created in a bowl of hummus, drizzling with butter from pan. Grab some warm pita bread or warm baguette and be transported to another place… 🙂
Oh my goodness! That sounds AMAZING! Thanks for the tips!
Do you use hulled or unhulled tahini? Thank you
I generally use hulled 🙂