Recipe: Creamy Chickpea Hummus

Dear Reader,

Today's post is a requested one. One of my cousin's is a big fan of hummus and wanted to know a simple version that can be made at home in a breeze. You will need no cooking experience to make this recipe and can use it up to 4-5 days when refrigerated, only if it lasts that long. I am certain, you will finish the full batch in one sitting.

According to history, it is presumed that hummus originated in Middle East. However Greeks too claim it their own. Wherever it actually originated, today it is widely eaten and available in restaurants and stores, in almost all the countries. I specifically love Middle Eastern cuisine for its hummus, falafel and baklava. 

Hummus is made from chickpeas in combination with tahini, garlic and few other spices. We can make a wide range of flavorful hummus with eggplants, roasted red bell pepper (capsicum), roasted garlic etc. apart from the classic hummus and hummus without tahini. Tahini is nothing but a paste made out of sesame seeds. This gives hummus the tangy and zesty flavor. You can use store bought tahini too. However, I prefer to keep my recipe simple and make it at home, from scratch, without compromising on the taste.

Hummus can be eaten as a

• dip with fresh vegetables like carrot, capsicum, cucumber, lettuce, celery etc. 
• dip with fruits like apple, pears, dates etc.
• dip with nachos and bread sticks
• spread on sandwiches and wraps
• salad dressing mixed with a bowl of veggies and greens 
• snack, just as is

Since hummus is made of chickpeas, it is a very good source of plant based protein, making it highly recommended in vegan diet too.

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Ingredients:

• Kabuli chana (Chickpeas) - 1 cup
• Sesame seeds - 2 tbsp
• Garlic cloves - 3 
• Cumin powder - 1 tsp
• Red chili powder - 1/2 tsp
• Olive Oil - 2 tbsp
• Lemon -1/2
• Salt - 1/2 tsp 
• Water - As required

Procedure:

• Soak the kabuli chana for at least 8 hours and pressure cook it with 1/2 tsp of salt, for 6-7 whistles
• Do not throw away the water used to boil chana, drain it and keep aside 
• Roast the sesame seeds until they pop up and let it cool down
• To a blender/ mixer grinder, add boiled chana, sesame seeds, garlic cloves, cumin powder, red chili powder, olive oil, lemon juice, salt (per taste) and some water drained from boiled chana and grind well
• Add some more water, if required, to achieve the desired consistency
• Finally, transfer hummus to a bowl or plate, drizzle some olive oil on the top before serving

Tips:

• Canned chickpeas can be used to save time, while I recommend home made. In case of store bought, use 2 cups of chickpeas. 
• Extra virgin olive oil gives a wonderful texture along with a distinctive taste to the hummus. Any olive oil can be used. 
• Sprinkle some red chili powder, boiled chana, roasted pine nuts etc. (per your preference) on the hummus before serving. 

Check below for the video recipe.

Hope you liked this simple and flavoursome recipe. Do try out this hummus recipe and comment how it turned out!!