Balsamic Hummus
Transform your hummus game with this irresistibly tangy and creamy Balsamic Hummus recipe! Combining the nutty richness of tahini with the bold, sweet acidity of balsamic vinegar, this Mediterranean-inspired dip offers a unique twist on the classic. Infused with fresh garlic, zesty lemon juice, and a hint of warm cumin, this hummus achieves a velvety smooth texture with just a few minutes in a blender or food processor. Perfectly balanced and endlessly versatile, it’s garnished with a drizzle of balsamic vinegar, paprika, and fresh parsley for an elegant finish. Serve it with warm pita, crisp veggies, or as a spread for sandwiches, and watch it disappear in no time. Ready in just 10 minutes, this healthy and flavorful appetizer is also great for meal prep, lasting up to 5 days in the fridge. Whether you're hosting a dinner party or looking for a new snack idea, this Balsamic Hummus is sure to impress!
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Recipe Information
Ingredients
- 1 15-ounce can Canned chickpeas
- 3 tablespoons Tahini
- 2 tablespoons Balsamic vinegar
- 3 tablespoons Olive oil
- 2 cloves Garlic
- 1.5 tablespoons Lemon juice
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground cumin
- 2 tablespoons Water
- 0.25 teaspoons Cracked black pepper
- 0.25 teaspoons Paprika
- 1 teaspoon Extra balsamic vinegar (optional, for garnish)
- 1 tablespoon Chopped fresh parsley (optional, for garnish)
Instructions
Drain and rinse the canned chickpeas thoroughly to remove excess sodium or preservatives.
Peel the garlic cloves and roughly chop them for easier blending.
In a high-powered blender or food processor, add the chickpeas, tahini, balsamic vinegar, olive oil, garlic, lemon juice, salt, and ground cumin.
Blend the mixture on high speed, gradually adding water one tablespoon at a time, until the hummus reaches your desired smooth and creamy consistency. This may take 2–3 minutes of blending and scraping down the sides as needed.
Taste the hummus and adjust the seasoning if necessary, adding more balsamic vinegar for extra tanginess, more salt for seasoning, or more water for a thinner consistency.
Transfer the hummus to a serving bowl. Use the back of a spoon to create a shallow well or swirl in the center.
Drizzle the hummus with a teaspoon of extra balsamic vinegar and sprinkle with cracked black pepper, paprika, and chopped fresh parsley, if desired.
Serve the hummus with your choice of fresh vegetable sticks, warm pita bread, crackers, or as a spread in sandwiches or wraps.
Store any leftover hummus in an airtight container in the refrigerator for up to 5 days. Stir before serving if it separates.
Nutrition Facts
Calories |
1109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2483 mg | 108% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 16.9 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3659 mg | 281% | |
| Iron | 16077.5 mg | 89319% | |
| Potassium | 1058 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
