Hummus is the most common vegetable or chip dip, a staple condiment. It is from the Middle Eastern Region and is a staple in the Mediterranean cuisine. Made from chick peas, it is rich in proteins and good fats. Sesame seed paste (tahini) and olive oil add a distinctive taste to the dip. It can be made smooth but a bit of texture always adds to the layered flavours. Many restaurants make this very dry because it is pre-made and left out to dry. Serve with roasted vegetables, pita or tortilla chips or use it as a spread for a quick sandwich. This is such a versatile dip, it practically goes with anything. Try making this easy dip at home and enjoy the goodness of chickpeas! Other variations of this classic recipe like roasted red pepper hummus to try.
- 200 Gm dry chick peas
- A small pinch of baking soda (skip for this recipe to be completely gluten free)
- 2 Tbsp tahini or sesame seed paste
- ½ Tsp ground black pepper
- 1 chopped clove of garlic
- ½ Tsp mixed herbs
- ¼ Tsp cayenne pepper
- 1 Tbsp olive oil
- Salt to taste
- 2 Tbsp lemon juice
- Wash and soak dry chick peas for 18-24 hours
- After their soaking time, discard the water, add fresh water and boil with a pinch of soda till they are soft. Reserve the boiled water
- Once cooled, add boiled chick peas in a blender
- Add chopped garlic
- Add black pepper, salt and cayenne pepper
- Add mixed dry herbs
- Add tahini/tahina paste and olive oil
- Squeeze in lemon juice
- Blend till desired texture. Add reserved boiled water when blending hummus
- Make some ridges with a fork, pour olive oil on top. Sprinkle cayenne pepper
- Serve as part of a Mediterranean platter or use it as a dip or condiment or spread
Use organic store bought canned chick peas if you want
Use lime juice in place of lemon juice, whatever is available
Use fresh parsley instead of dry herbs if desired
Many variations can be made, roasted red pepper feta cheese hummus, avocado hummus etc
De-skin chick peas if required before blending but that adds to the texture
Tahini is available in stores or can be made by grinding lightly toasted sesame seeds with olive oil till smooth. If store bought, buy organic tahini
Add roasted cumin powder for extra flavour, cumin is a common spice used in hummus dip
Stepwise:
Wash and soak dry chick peas for 18-24 hours
After their soaking time, discard the water, add fresh water and boil with a pinch of soda till they are soft. Reserve the boiled water
Once cooled, add boiled chick peas in a blender
Add chopped garlic
Add black pepper, salt and cayenne pepper
Add mixed dry herbs
Add tahini/tahina paste and olive oil
Squeeze in lemon juice
Blend till desired texture. Add reserved boiled water when blending hummus
Make some ridges with a fork, pour olive oil on top. Sprinkle cayenne pepper
Serve as part of a Mediterranean platter or use it as a dip or condiment or spread
