Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
A Creamy, Silky, and Delicious Spread or Dip
I was new to hummus; it was until recently that I made hummus at home. I loved it. Making this spread or dip is straightforward. It took me about 25 minutes to make it from scratch. This hummus came out yummy.
I was excited to learn this hummus recipe because this dish is nutritious and versatile. Chickpeas are an excellent source of protein. They are high in fiber, vitamins, and minerals too. They are rich in antioxidants and carbohydrates. Boiled chickpeas are smooth and delicious.
I used this hummus as a dip for chips. It can also be used as a spread in a sandwich.
Now, let's check out this detailed hummus recipe.
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A bowl of hummus
- 1 medium size bowl boiled chickpeas, soak chickpeas in water overnight, cook them till soft
- 2 tbsp tahini, I used home made tahini, can use store-bought also
- 2-3 tbsp olive oil
- water, as per requirement, instead you can use boiled chickpea water
- 1/2 tsp or more salt, or as per taste
- 1 tbsp lemon juice
- 1 clove, garlic
- 2 pinches cumin powder, optional, gives good flavor
- 1/4 tsp paprika or red chili powder, add more paprika if you want it more spicy
Step-By-Step Instructions and Images for Making Hummus From Scratch
- Soak chickpeas (garbanzo beans) in water overnight. Cook them adding a little salt and water until they become soft.
- I cooked them in a pressure cooker up to 4 whistles and simmered for 10 minutes.
- Strain the excess water. Reserve this water for later use. Keep aside the chickpeas for cooling.
- Once they are warm, put them in a mixer or blender in batches. Add some reserved water, cumin powder, lemon juice, remaining salt, and chopped garlic.
- Grind, scraping the sides often and blending. Add another batch of chickpeas and continue grinding and scraping the sides.
- Once chickpeas are ground to a smooth paste, add tahini and two tablespoons of olive oil. Run the blender once again.
- Now, you get a creamy and smooth hummus. Taste it. If salt is needed, add and blend together.
- Transfer the hummus to a bowl. If it is thicker, add some olive oil to adjust the consistency. Blend it with the paste. Hummus should be easy to spread or dip into. Hence, do not keep it too thick.
- Enjoy eating chips or pita bread with this mild-spicy dip. You can spread it in a sandwich for a change!
- You can store this hummus fresh for a week in an airtight jar in a refrigerator. Use it as and when you need.