I first encountered Hummus in a middle-eastern restaurant in Qatar. It was light, creamy and fluffy in texture. It tasted heavenly! Hummus is a blend of Chickpeas, tahini, olive oil, and garlic. It is usually served with pita bread in the middle-east, a match made in heaven.
The best way to make hummus is by using fresh cooked chickpeas and not the canned ones. There are different ways of making Hummus. Some like it coarser or smoother in texture. I like mine smooth. I use it as a spread for my bread along with fried eggs and some fruits on the side (my protein-packed breakfast).
This hummus is so creamy, light and fluffy, that it gets over so quickly. I end up making this every week. It’s that delicious. Let me tell you the tips and tricks I have learned, so read on or scroll down.
- cooked chickpeas- Soak the chickpeas overnight and pressure cook them for 5-6 whistles. You should be able to mash the chickpeas easily with your fingers. This is important if you want a smooth and creamy texture.
- Tahini– It is a paste made from toasted and ground sesame seeds. You can make this at home. Check my recipe for Tahini.
- garlic- the rawness of the garlic disappears when it is ground with the chickpeas. If you like your hummus garlicky then you can add more. I have added less.
- lemon juice- use freshly squeezed lemon juice. You can add more or less, depending on how tangy you want.
This hummus is plain. There are different varieties of hummus. Some of which I will try to put it up on my blog.
- Roasted Pepper and garlic hummus
- Beetroot hummus
- Edamame hummus
- leafy herbs hummus
Preparation time:10 min
Total Time:30 min
Yield: 2 cups
- 2 cups cooked chickpeas
- 1/4 cup tahini
- 1 large clove of garlic
- 1 tbsp olive oil
- 2-3 tbsp lemon juice
- 1/2 cup water
- 1 tsp paprika
- 1/2 tsp cumin powder
- salt to taste
- For garnish- sumac, olive oil, paprika, cumin powder, or parsley
- Add all of the above ingredients into a food processor or high-powered blender and blend till it becomes thick and creamy. Scrape down the paste stuck to the sides of the processor as necessary.
- If you feel the hummus is thick, add in 1-2 tbsp more water and blend till it becomes smooth.
- Taste and adjust as necessary, you can add more salt or more lemon juice for an extra zing.
- Scrape and serve it onto a bowl. Top with garnishes of your choice.
Note: You can store this in the fridge in an airtight container for a week.
Nutrition Facts:Calories196kcal, Total Fat: 7.1g, Saturated Fat: 0.9g, Cholesterol: 0mg, Sodium: 40mg, Total Carbohydrate: 25.8g, Dietary Fiber: 7.6g, Total Sugars: 4.4g, Protein: 8.8g, Vitamin D: 0mcg, Calcium: 70mg, Iron: 3mg, Potassium: 386mg.
*The nutritional information are calculated automatically. I cannot guarantee the accuracy of this data.