Hummus is an incredibly popular middle eastern dip or spread that is made from chickpeas. This creamy delicious invention is some of the best stuff on earth. Every single ingredient that goes into this, is packed with health and goodness. Chickpeas are rich source of nutrients and vitamins and is also high in protein. Sesame seeds in tahini are high energy foods that bursts with calcium, iron and minerals. Munch your veggies or crackers with this dip or just spread it on your breads, toss it on your salad or roll it with your wraps, hummus is a real star.
Classic hummus recipe
Chickpeas – 3/4 cup, uncooked, dry
Tahini – 6 Tbsp
Lemon Juice – 2 Tbsp
Garlic – 5 to 6, small to medium cloves
Cumin powder – 1 tsp
Salt – as required
Water – 1/8 to 1/4 cup, as required
Chilli powder / Paprika – 1/8 tsp for sprinkling
- Rinse and soak the dry chickpeas in enough water overnight for 7 to 8 hours. Next day rinse the chickpeas with fresh water several times.
- Add the chickpeas, 1/2 teaspoon salt to the pot and boil them with 2 and 1/2 cups of water until the they turn tender.
Alternatively chickpeas can be also cooked in a pressure cooker.
- Make sure the chickpeas are properly cooked and has a mushy consistency as its very important for a creamier perfect hummus.
- In a blender, add the cooked chickpeas, tahini paste, lemon juice, garlic, cumin powder, salt and run until smooth and creamy.
- If the hummus is quite thick, add water for more creaminess. Also at this step, flavours can be adjusted by adding more salt or lemon or cumin powder as desired.
- Transfer to a bowl and sprinkle it with paprika or chilli powder and serve and enjoy. Hummus can be stored in the refrigerator for a week.