This Falafel Hummus is like falafel but as a creamy dip! It's made with similar ingredients, plus tahini for creaminess. Enjoy it with crackers, veggies, and pita bread, or spread it on sandwiches and wraps.
🧆 What Is Falafel Hummus?
It’s like falafel but in dip form! Falafel is a Middle Eastern dish made with chickpeas, spices, and herbs, shaped into balls and usually deep-fried.
Hummus, also made from chickpeas, can mimic that falafel taste with just a few spices and herbs!
Making hummus at home in a food processor only takes 5 minutes, and it's great because you can customize the flavors to your liking, especially if you want that falafel kick.
- Chickpeas: All you need is a can of chickpeas. I recommend buying the best you can afford, like organic chickpeas. We'll need to drain and rinse the chickpeas before using.
- Olive Oil: Use a good quality extra virgin olive oil.
- Garlic: I love the flavor of garlic in hummus! Feel free to double the garlic for more flavor.
- Cilantro, Parsley, or Mint Leaves: You only need one for this recipe, but ideally, you can combine all three.
- Ground Cumin: Adds great flavor, but you can swap it with ground caraway, coriander, or chili powder.
- Ground Coriander: Provides a subtle citrusy and nutty flavor.
- Tahini: This is an essential ingredient of hummus. It's made from ground sesame seeds. I recommend buying a good quality tahini sauce, especially if you make hummus often.
- Lemon Juice: Freshly squeeze for the best flavor!
STEP 1: Add all the ingredients to a blender or food processor.
STEP 2: Blend or process until mostly smooth, about 1 minute. Add extra water (up to 2 tablespoons) to make it smoother and creamier.
STEP 3: Transfer to a serving bowl and finish with a drizzle of olive oil and paprika. You can sprinkle on pine nuts or other seeds to give it a crunchy texture.
💭 Top Tips
- A blender produces smoother hummus than a food processor, so if you have one, use it!
- Since tahini only has a few ingredients, go for quality ingredients, like organic chickpeas, high-quality tahini, and fresh lemon juice.
- If you're using dried chickpeas, soak them for at least 8 hours (or overnight). Then, boil and simmer over medium heat for 45 minutes until they're soft and you can easily squeeze them between your fingers.
🥡 Storage & Leftovers
Storing: Store leftovers in an air-tight container in the refrigerator for up to 5 days.
Freezing: Store in airtight containers with a thin layer of olive oil on top to prevent moisture loss. Freeze for up to 4 months. Thaw in the refrigerator the day before serving, then stir and enjoy!
- 1 15-ounce can chickpeas (rinsed and drained, see notes for dried)
- 1 clove garlic (minced)
- ½ cup fresh cilantro, parsley, or mint leaves (or a mixture of all three)
- ¾ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 teaspoon kosher salt
- 2 tablespoons tahini (see notes for substitutions)
- ¼ cup lemon juice (from one large lemon)
- 2 tablespoons water (plus more to get desired consistency)
- 3 tablespoons olive oil (plus more for serving)
- Add all the ingredients to a blender or food processor.
- Blend or process until mostly smooth, about 1 minute. Add extra water (up to 2 tablespoons) to make it smoother and creamier.
- Transfer to a serving bowl and finish with a drizzle of olive oil and paprika. You can sprinkle on pine nuts or other seeds to give it a crunchy texture.