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:


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


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


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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