Here comes the post of Hummus, the continuation of the post of Tahini. Hummus’s brief introduction was already given in the last post. So y’all already know that it is a Middle-Eastern protein rich dip. What makes it a proteinacious source and delicious dip is Chickpeas; and it derives its deliciousness from just a few & simple condiments and seasonings and of course Tahini.
The Hummus’ recipe shared here is a basic Hummus recipe and various kinds of hummus like Zucchini Hummus, Black Bean, spinach hummus etc can easily be derived by incorporating other sub-ingredient like spinach, black-bean etc in the same recipe.
Hummus pairs up best with Falafels, roasted boiled veggies, varied chips or roasted tortilla chips, or also served as spread for pita breads & can also taste good with Naan.
I had enough boiled chickpeas to make hummus and also falafels to pair but when I ended up preparing Hummus, Pooh insisted that she is badly craving for Chholey-Bhature for the dinner so I shouldn’t go for falafels and should cook Chholey-Bhature instead. Her asking made me also drifted to that demand and I also could not resist myself from them assuming sumptuous flavours of both. Then we both sisters allotted that cooking part of Chholey bhature to Mom 😉 🙂 . She cooks delicious and I would be free then 🙂 to enjoy Hummus. But with what I would enjoy hummus? It was Indian Tortilla Chips! What’s that? Roasted Papad/Papadum Chips! Rather than going for any other alternative I chose those onlyJ, very simple and also a good pairing alternative. Otherwise, licking hummus alone was also flavouring finger-licking. Later on I realized I was missing flavors of falafels. So now I am planning to make falafels very soon to pair up with the hummus. You’ll find a tried and tasted fit recipe of falafels soon.
Now get a note of easy and simple recipe of hummus here:
Time Taken- For Preparation- 12 hrs, min 4 hrs or nil +10 min
For Making- 5 min
Servings/Yield- 120 g, approx 1 cup
Chickpeas- 1 cup (boiled)
Tahini– 1 tbsp
Lemon juice- 1 tbsp
Garlic cloves- 2-3 small
Pepper- 1/8 tsp
Cumin Powder- 1/2 tsp
Olive oil- ¼ cup
Paprika- to sprinkle to garnish
Cilantro- to garnish
Olive oil- to garnish to serve
Steps to follow-
- Soak chickpeas overnight or 4-5 hrs, boil in enough water until tender or pressure cook to boil for 4-5 whistles or use canned.
- Now take boiled chickpeas along with all other remaining ingredients except garnishing ones in a dry or wet grinder. Grind as smooth as possible.
- Take out; serve this hummus with some olive oil drizzle over, some paprika and some cilantro. Relish with chips of your choice or roasted boiled veggies.
1. I randomly skinned some of the chickpeas which were easily getting skinned. Skinning chickpeas give better and smoother hummus dip.
Submitting it to the Nandoo’s kitchen’s Healthy Breakfast Event
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- How To Make Hummus from Scratch – Cooking Lessons from The Kitchn (thekitchn.com)
- White Bean Rosemary Hummus (theherbivorehouse.wordpress.com)
- Hummus Recipe – Chickpea Dip (healthy-weight-loss-made-easy.com)
- Yummus Hummus (jennajasso.wordpress.com)
- Extra Basil? Recipe for Homemade Hummus with Basil (wellpreserved.ca)
- Broccoli Cheddar Hummus (thesmartcookiecook.com)