Hummus.. Where do I start.. A all time favorite dip. Eat it once and you will fall in love with it and keep going back for more. For those who haven't heard of hummus, this is a fantastic Mediterranean dip that can be enjoyed with literally any food item... From bread to veggies, this is a dip that can make you eat even the veggies you wouldn't reach out to for a snack. Kids love this humble dip which is basically made of one basic ingredient "The Chickpeas". There are different varieties and flavors of hummus and before we get there, lets get to the basics and learn how the simple basic hummus is made.
There are different varieties and flavors of hummus and before we get there, lets get to the basics and learn how the simple basic hummus is made. If you are starting the hummus making journey with tinned chickpeas, this recipe will be a no cook recipe with everything just done in a blender. However, if you decide to go the longer route to soaking and cooking your chickpeas, then make sure you Cook the chickpeas.
You wont believe it, the first time I tried to make this dish without the tinned chickpeas, I soaked the chickpeas overnight and then in the morning, just started blending all the ingredients and every time tasted, it just didn't taste right. Then Vinay (my husband) came along and asked me one question.. "Did you cook the chickpeas?" to which I said I had never cooked chickpeas when I made hummus before and that I would just use tinned chickpeas straight out of the tin.. That's when he added in well tinned chickpeas are cooked and then tinned. Silly me.. I didn't realize that and didn't obviously agree to this until I heard it first hand from google itself.. :) Google is the ultimate judge the one place where I am always sure I would get the truth.. or so I believe.. So, gals and guys.. make sure that you cook the chickpeas before blending if you are not using tinned chickpeas. That's a lesson I learnt the hard way.. so here is your opportunity to learn from my mistakes..
Psst.. by the way, the blended mixture with un-cooked chickpeas.. I didn't waste it! I just added in some chopped onion and spices. Diluted it to a thin batter and made chickpea pancakes and enjoyed them. Why waste food when you can invent new recipes and use it all..
1 tin chickpeas (about 400 gm)
1/4 cup water
1/3 cup Tahini
1/4 cup freshly squeezed lemon juice
1 garlic cloves
3/4 teaspoon of salt
1 teaspoon Cumin powder
1/4 cup olive oil
1 tablespoon liquid for thinning (lemon juice, water or more olive oil)
1 tablespoon Parsley, chopped
1 teaspoon Chili powder
2 teaspoon of olive oil for serving
- Before you start the dish, keep a few whole chickpeas aside for serving as mentioned in the Ingredients.
- Blend all the other ingredients in a food processor or blender. First add the clove and chickpeas. After a couple of runs to mash the chickpeas, add the water, tahini paste, lemon juice, cumin powder, salt and water. Run another few rounds of the blender till all the ingredients have mixed well. Now add in the olive oil a little at a time and blend well. Your hummus is now ready but you will need to check it for consistency.
- If the hummus is very thick at this stage, add lemon juice or water or olive oil as a thinning liquid to bring the hummus to its desired consistency.
- Serve the hummus cold or at room temperature with some bread (or) vegetable sticks. Like I said, its a great dip for about anything.. so enjoy the dish!
- You can also replace tinned chickpeas with soaked and cooked chickpeas. One tin of chickpeas would be about 1 1/2 cup of cooked chickpeas.
- If you are using dried chickpeas for this recipe, ensure you soak the chickpeas overnight or for around 8 hours.
- If you don't know what tahini is.. It is sesame paste. You should be able to find it in your supermarket, but if you can't an alternate option that I have read about in a few of the websites is to make the paste using equal parts sesame seeds and water. I have never tried this before and prefer to skip the step of adding tahini instead but this is a personal choice.
Recipe courtesy : Entertaining with Beth, Kin Community