For all those who are new to Hummus, it is a dip made from mashed chickpeas with garlic, lemon juice and tahini sauce very popular in the Middle East. This spread is now widely available all over the world. I fell in love with it when I first tried Lebanese cuisine. This soft, creamy and tangy dip is a burst of flavours in your mouth. You could have it with pita bread or use it in chicken shawarma. The recipe too is so simple that you can make the best hummus at home. I didn’t have all the ingredients but I still managed to make the best spread. I hope you enjoy making this dip as much as I loved preparing it.
- 1/2 a cup chickpea soaked overnight/ 8hrs
- 3 – 4 pods of crushed garlic
- 1/2 cup reserved water from the boiled chickpeas
- 3 tbsp of roasted sesame seeds or 3 tbsps of tahini sauce
- 1 tsp cumin powder
- 2 tbsps of lemon juice
- 1/3 cup of olive oil
- salt to taste
- red chilli powder to sprinkle on the top
|Soaking chickpea : 8 hrs||Boiling the chickpea : 30 – 40 mins||Cooking time : 10 mins|
Procedure | How to make the best Hummus
Soak the chickpea overnight or for minimum 8 hours. Then pressure cook the chickpeas with a little bit of salt until 3-4 whistles. It’s important that the chickpeas are soft and mushy.
Now blend all the ingredients together except for the red chilli powder in mixer grinder to a smooth paste. Keep a few chickpeas reserved for garnishing at the end.
Scoop out the hummus in a serving bowl and create a ridge with your spoon in a circular motion. Pour some olive oil in the ridge and sprinkle a little bit of red chilli powder from top. Garnish with reserved chickpeas if you’d like 🙂 Your hummus is ready