Hummus


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.Hummus

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:

Recipe

Time Taken- For Preparation- 12 hrs, min 4 hrs or nil +10 min

                       For Making- 5 min

Servings/Yield- 120 g, approx 1 cup

Category- Dip

Ingredients

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-

  1. 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.
  2. Now take boiled chickpeas along with all other remaining ingredients except garnishing ones in a dry or wet grinder. Grind as smooth as possible.
  3. 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.Hummus

 Note-

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 Event06990-healthybreakfast2

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14 Comments Add yours

  1. Yummy! I’d like to have some right now please! 🙂

    1. shobhnaa says:

      🙂 yeah sure! Please have it all 😉 🙂

  2. Excellent. Am using it as a link under Middle East in food Fest 🙂

    1. shobhnaa says:

      Thanks so much Sonal. I am humbled. Great thought and effort of organising an event like International food festival. Initially when I saw your link on fb I thought some real food fest is going on but well done. Looking forward to more posts.

  3. Yum Shobhnaa I love hummus. I make this same recipe every week as Rahul loves it too and takes some for his lunch on crackers 🙂 have a great weekend ~ Lakshmi x

    1. shobhnaa says:

      Thank you Lakshmi. Nice to know about that…. yeah it also makes a good spread for breads/ dip for crackers for lunches.

would love to hear from you :)

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