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Creamy Hummus Without Tahini (Quick 10-Minute Recipe)

Creamy No-Tahini Chickpea Dip

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Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients
  

  • 15 oz Chickpeas canned, drained and rinsed, reserve 2 tbsp liquid
  • 3 tbsp Lemon juice freshly squeezed
  • 2 cloves Garlic peeled
  • 1/4 cup Olive oil extra virgin, plus 1 tbsp for garnish
  • 1/2 tsp Salt sea salt preferred
  • 1/2 tsp Curry powder mild
  • 1 tbsp Parsley fresh, chopped for garnish
  • 1/4 tsp Paprika for garnish

Instructions
 

  • Drain the 15-oz can of chickpeas, reserving 2 tablespoons of the aquafaba (chickpea liquid).
  • Combine the drained chickpeas, 3 tablespoons of lemon juice, 2 cloves of garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of curry powder in a food processor.
  • Blend the mixture on high for 1 minute until a thick, chunky paste forms.
  • With the food processor running, slowly drizzle in 1/4 cup of olive oil and the 2 tablespoons of reserved chickpea liquid until the dip is completely smooth and creamy.
  • Transfer the spread to a serving bowl. Garnish with an additional 1 tablespoon of olive oil, 1 tablespoon of chopped fresh parsley, and 1/4 teaspoon of paprika.