Super creamy hummus dip moment today 🙂 I love this dish, it’s perfect with raw veggies, on top of baked potatoes… with everything! It is the easiest recipe, except for the part where you have to peel the chickpeas. It’s a bit long, but makes it much more creamy than usual.
- 250g of canned chickpeas
- 3 tbsp of lemon juice
- 5 tbsp of virgin olive oil
- 1/2 tsp of salt
- 1 small garlic clove
Preparation: 30 minutes
- Drain the canned chickpeas and peel them by squeezing their skin off gently.
- Place them in a blender with the peeled garlic clove and the other ingredients.
- Blend until smooth.
- Serve with a drizzle of olive oil and keep in the refrigerator with a plastic cover for up to three days.
Last tip: my recipe is a bit on the leaner side, for extra creaminess simply add more olive oil or lemon juice to taste. Another option to try to keep fat to a minimum is to add water instead, but it will be less tasty.