Classic Hummus | Chickpea Hummus | How to make Hummus
Hummus, a creamy Middle Eastern dip made from blended chickpeas, tahini, olive oil, and spices, offers a delicious and nutritious addition to your table – perfect for dipping, spreading, or enhancing your favorite dishes.
Equipment
- Spice Blender
- Spatula
- Bowl
Ingredients
- 1 cup Cooked Chickpeas some prefer soaked chickpeas to make hummus, but I prefer cooked but not mushy Chickpeas
- ⅓ cup Homemade Tahini See notes for details
- ⅓ cup Olive Oil
- 1 teaspoon salt
- 3 garlic pods
- 2 teaspoon olive oil for garnish
- 1 teaspoon paprika for garnish
- 3-4 tablespoon water Or as required
Instructions
- If using Canned Chickpeas, drain for 10 mins in a colander
- If using home-cooked chickpeas (frozen), thaw it for 10 mins.
- In a stand mixer, add all ingredients, and half the olive oil and blitz to a smooth paste, adding oil and scraping down the sides of the blender.
- Add the rest of the olive oil, and mix it to a smooth dip.
- Remove to a serving bowl
- Sprinkle paprika and the 2 teaspoon Olive Oil and garnish.
- Serve with pita / soup sticks / crudités
- Else enjoy with hummus, pita and a salad
Notes
Tips to make a great Hummus
- To make Homemade Tahini, simply toast sesame seeds till they crackle, cool and blend them with a dash of salt (if you like) and 1-2 teaspoon of warm water to a smooth paste. Homemade Tahini is ready. Stores upto a week under refrigeration
- Hummus is made with both cooked and soaked (but not cooked) and drain chickpeas. We prefer the former, but the rest of the process is the same.
- You can customise this Hummus with any seasoning of choice - barbeque, jerk seasoning, simple salt or even paprika.
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