Hummus is one of the most delicious and healthy dip that you can enjoy anytime during the day. It’s simple and very easy to make and require minimum ingredients which are mainly available at home.
Recipe – Video
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Ingredients
- 2 cups (400g) chickpea/ white chana/chole
- 3½-4 cups water (to boil chickpeas)
- ¼ cup (60ml) olive oil
- ½ cup tahini
- 3 tablespoons lemon juice
- 2 garlic cloves
- ½ teaspoon cumin powder
- ½ teaspoon salt
- 1 cup chickpea water (the water we will get after boiling the chickpeas)
For tahini
- 1 cup (140g) sesame seeds
- ¼ cup (60ml) olive oil
Note– Please read recipe notes in the end.
Main Equipments Used
- High Power Mixer Grinder – I use Preethi Zodiac (750-watt). Buy on Amazon here: https://amzn.to/2DbrsH8
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Soak the chickpeas overnight.
- Now transfer them in a pressure cooker and add water and salt. Put the lid and pressure cook til 10-12 whistles.
- Meanwhile to prepare the tahini, place a pan over medium flame and dry roast the sesame seeds for 2-3 minutes or until they release a nutty aroma.
- Once they have cooled down add the sesame seeds and olive oil in a mixer grinder. Grind for 4-5 minutes, scraping the sides in between, till you get a smooth paste.
- To check if the chickpeas have boiled, press them between your fingers or spoon and they will become mushy. Now let them cool down completely and drain the excess water. (Do not throw away the water, keep it aside.)
- n a mixer grinder add the boiled chickpea, garlic, cumin powder, salt, lemon juice, tahini and olive oil.
- Finally add the chickpea water, we got after boiling the chickpeas and grind them together for 4-5 minutes, until you get a smooth hummus. Keep scraping the sides in between if needed.
- Once the hummus has got a silky smooth texture, transfer it on a serving plate and with the back of the spoon, make circular marks.
- Sprinkle some olive oil, paprika, cumin powder and sesame seeds. Serve with fresh pita bread or lavash.
- You can store the hummus in an airtight container in the refrigerator for upto a week.
Recipe Notes
- When you boil the chickpeas, make sure they are perfectly boiled and soft, else the hummus won’t turn out very creamy.
- Do not throw away the chickpea water we get after boiling the chickpeas. Use the same in the humus to get maximum flavour.
- Use can change the measurements of the water as per how thick you want your hummus to be.
- If you like more garlic flavour then you can increase the quantity of garlic.
Step By Step In Pictures
1. Soak the chickpeas overnight.
2. Transfer them in a pressure cooker and add water.
3. Add salt.
4. Put the lid and pressure cook til 10-12 whistles.
5. Meanwhile to prepare the tahini, place a pan over medium flame and dry roast the sesame seeds for 2-3 minutes or until they release a nutty aroma.
6. Once they have cooled down add the sesame seeds and olive oil in a mixer grinder.
7. Grind for 4-5 minutes, scraping the sides in between, till you get a smooth paste.
8. The tahini looks perfect now. Keep it aside.
9. The chickpeas are perfectly boiled now and have got a nice soft texture. If you press them between your fingers or spoon they will easily become mushy. Now let them cool down completely and drain the excess water. (Do not throw away the water, keep it aside.)
10. In a mixer grinder add the boiled chickpea and garlic.
11. Now add cumin powder.
12. Add salt.
13. Add lemon juice. (I have sieved it, for a creamy texture)
14. Add the tahini we prepared earlier.
15. Add the olive oil.
17. Finally add the chickpea water, we got after boiling the chickpeas and grind them together for4-5 minutes, until you get a smooth hummus. Keep scraping the sides in between if needed.
18. The hummus looks perfect now. It has got a silky smooth texture.
19. Remove some humus in a plate, and with the back of the spoon, make circular marks.
20. Sprinkle some olive oil, paprika, cumin powder and sesame seeds. Serve with pita bread or lavash.
