Chickpea dip with garlic and sorrel (spring hummus) - photo 1
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Chickpea dip with garlic and sorrel (spring hummus)

Pikantne Vegetarian Dishes Snacks 15 min Easy 20 wyświetleń ~22.63 PLN * - (0)
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Description

Creamy chickpea dip with a distinct garlic accent and an optional spring twist from fresh sorrel. Inspired by classic Middle Eastern hummus, but adapted to Polish ingredients and the season — sorrel adds a pleasant, slightly lemony note. Perfect as a snack with bread, baked potatoes, vegetables, or as a spread for sandwiches. Visually creamy, light beige with a green accent (if sorrel is added) and an olive sheen from the oil. Quick to prepare (about 15 min), ideal for social gatherings and snack boards.

Ingredients Used

Ingredients (10)

Servings:
4
  • Chickpeas 400 g
  • Garlic 3 ząbki (~15 g)
  • Olive oil 30 ml
  • Lemon juice 30 ml
  • Cumin 2 g
  • Water 30 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Tahini 30 g
  • Sorrel 40 g
💰 Szacowany koszt dania: ~22.63 PLN (5.66 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

1

Preparing chickpeas: if you are using canned chickpeas, drain them in a colander and rinse under cold running water for about 30 seconds. While rinsing, shake the colander to remove the brine. If you have cooked dry chickpeas, use them straight from the pot after draining.

Ingredients: Chickpeas
Use a large colander and a bowl underneath to catch any rinsing water. If you want more creaminess, keep 50-100 ml of the cooking water or some of the liquid from the can (aquafaba).
2

Peeling and preparing garlic: peel the garlic cloves. If you want a milder flavor, lightly crush the cloves with a knife and remove the 'germ' (the small green sprout), which is sharper. Chop coarsely or lightly mash with a knife.

Ingredients: Garlic
Use a cutting board and a sharp knife. If you don't want to feel pieces of garlic in the dip, press it through a garlic press or crush it in a mortar.
3

Blending in a blender/food processor: place the drained chickpeas, prepared garlic, olive oil (leave 1 tablespoon for drizzling), lemon juice, cumin, and a teaspoon of salt into the blender bowl. Start blending on low speed for 20-30 seconds to combine the ingredients.

Ingredients: Chickpeas, Garlic, Olive oil, Lemon juice, cumin, Salt
Use a jug blender, a food processor with a knife, or an immersion blender in a wide container. A bowl with a capacity of at least 1.5 l is best. If you don't have a blender, you can use a mortar and pestle — it will take longer.
4

Adjusting the consistency: while blending, add 1 tablespoon (15 ml) of water or reserved aquafaba at a time until you achieve a creamy but not runny consistency. Stop the blender and scrape down the mixture from the sides of the bowl with a spatula every 15-20 seconds to ensure everything is evenly blended.

Ingredients: Water, Chickpeas
Use a rubber spatula. Do not overfill the blender — if the mixture is too thick, blending will be less effective and the device may stop.
5

Add black pepper and check the taste: try the dip and season with salt and pepper to taste. If you want a more tangy flavor, add 1 teaspoon of lemon juice and mix again.

Ingredients: Salt, Black pepper, Lemon juice
Taste after each adjustment — it's easy to oversalt or overdo it with garlic. If the flavor is too strong, add a tablespoon of oil or a little water.
6

Optional tahini addition: if you are using tahini, add it now and blend for another 15-20 seconds to incorporate the sesame paste well. Tahini will add smoothness and a slightly nutty flavor.

Ingredients: Tahini
If the tahini is very thick, you can mix it beforehand with 1 teaspoon of warm water to make it easier to combine with the mixture. Additionally, you can add tahini to enhance the flavor and consistency.
7

Spring twist with sorrel (optional): wash the sorrel leaves, cut off the tough stems, and roughly chop them. Add the sorrel to the blender and pulse for 5-10 seconds, just to combine — we want to preserve the fresh green color and slightly tangy aroma, not complete shredding.

Ingredients: sorrel
Use a good strainer to wash the leaves. Additionally, you can add sorrel to enhance freshness and color. If the intensity of the sorrel bothers you, add half the amount and season to taste.
8

Serving: transfer the dip to a flat bowl, make a small indentation in the center with a spoon, drizzle with the remaining olive oil (1 tablespoon), you can sprinkle a bit of cumin or sweet paprika on top. Serve with crispy bread, crackers, raw vegetables, or as a side to meat dishes.

Ingredients: Olive oil
The best serving bowl is a shallow and wide bowl with a diameter of about 20-24 cm. If you are preparing a snack board, place the dip in the center and decorate with fresh parsley or sorrel leaves.

Fun Fact

💡

Hummus, from which this dip originates, has been known in the Middle East for hundreds of years. In Poland, it gained popularity in recent decades; the addition of sorrel is a local, spring twist similar to traditional Polish sour flavors.

Best for

spotkanie z przyjaciółmi deska przekąsek piknik wiosenny

Tips

🍽️ Serving

Serve at room temperature — take the dip out of the fridge 20-30 minutes beforehand. Use a wide, shallow bowl for serving; add a few drops of olive oil and sprinkle with paprika for color. It pairs wonderfully with sourdough bread, fresh vegetables (carrots, cucumber, bell pepper), and slices of roasted beetroot.

🥡 Storage

Store in an airtight container in the refrigerator for 3-4 days. If the dip thickens, stir before serving and optionally add 1-2 tablespoons of water or oil to restore its creamy consistency. Do not freeze — texture will change after thawing.

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