Hummus is a creamy sauce/dip made from Chickpeas. Mediterranean Mezze Platter is incomplete without Hummus. It goes well with salads, can be used as a spread on Bread Toasts & Rotis, serve it with Pita Chips as a snack and can also be eaten with Cucumber,Carrot,Celery sticks etc. With very basic ingredients we can prepare this at home.
Hummus Variations :
1.Boiled beets to make Beetroot Hummus
2. Roasted Bell Pepper to make roasted Capsicum flavored Hummus. Adding an old pic from my archives. This was taken in 2015 I believe 🙂
3.Wilted Spinach to make Spinach Hummus.
The list goes on. Shall update this blogpost with the pics of other varieties of Hummus whenever I make it 🙂 You can use different spices of your choice like smoked paprika, sumac, Za’atar to flavor your Hummus.
Building a meal around Hummus is so easy. You can make some deep fried or baked Falafels, serve them with a 1/4 cup of Hummus as dip and a salad. This meal is filling and healthy too. In the pic below I used Hummus as a spread on Toast & added some spinach+tomatoes 😋😋 Great way to include this protein rich dip in Breakfast. It keeps full for longer
Notes :
- I have tried preparing Hummus from both Canned Chickpeas and traditionally soaked & pressure cooked Chickpeas. Both of them taste same. You can use whichever is easier for you
- I don’t like the smell of raw garlic in Hummus. They leave a strong after taste. I always mildly roast them before preparing Hummus
- Removing skin from Chickpeas yields a smooth creamy Hummus. It takes few extra minutes to do that. I have shared a simple trick to do that too. Incase if you are running out of time you can make Hummus with skin too
- I have used store bought Tahini. Tahini is nothing but roasted sesame seeds blended with oil until a smooth Tahini paste is formed.If you don’t have Tahini at home you can skip it or prepare a small quantity of Sesame Paste at home with White Sesame seeds & any neutral oil. Then add the paste while prepping Hummus
| Prep Time | 20 minutes |
| Passive Time | 10 hours Chickpeas Soaking time |
| Servings |
approximately
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- 300gms Pressure Cooked Chickpeas or one store bought Canned Chickpeas
- 4 Garlic pods
- 1 teaspoon Cumin Powder
- 1/2 teaspoon Pepper Powder
- 1/2 teaspoon salt
- 1 tablespoon Tahini Paste You can skip it if you don't have sesame paste
- 2 tablespoon Extra Virgin Olive Oil
- 2 tablespoon lemon juice add extra based on your taste buds
Ingredients
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- Soak Chickpeas overnight and pressure cook it for upto 8-10 whistles. Check if the chickpeas has become mushier..Else cook for 2 more whistles
- Now keep the bowl of pressure cooked chickpeas in kitchen sink and run through Cold Water for few seconds
- Then use your hands and start scrubbing the Chickpeas. You will be able to remove the skin of Chickpeas easily
- Repeat for few times until we have removed atleast 80% of skin from them
- Remove skin from Garlic and in a pan roast them with a teaspoon of oil. Once the garlic pods turn golden brown you can add it along with other ingredients
- In a mixe or food processor add the Chickpeas, roasted garlic, salt,tahini paste, cumin powder,pepper powder
- Start grinding them. Once they are coarse add a tablespoon of Extra Virgin Olive oil and grind again
- After a minute add the remaining oil, 2 tablespoon of Cold Water and lemon juice
- Grind until a smooth creamy paste is formed. Add extra water & oil if needed
- Remove Hummus from mixie. Adjust salt and spice.
- Serve this as a dip or you can use it as a spread on bread, roti etc.
- Hummus stays good for upto a week in refrigerator. I served Hummus with Pita bread & falafels 🙂
- If you are serving this as a dip with plain Cucumber,Celery or Carrot sticks then add a generous drizzle of olive oil, dried herbs of your choice, a pinch of chilli powder as topping