Hummus || Dip || Chickpea dip
Sharing Step by Step Recipe of hummus. It is a delicious spread or dip made from chickpeas, tahini, lemon, and spices. I had never experienced Mediterranean food before I visited my daughter to Mumbai and she took me to this Mediterranean restaurant at Bandra. It was a small outlet but the food was good. For the first time I had hummus and pitta bread and I found it so delicious.
Later, I went to Google and opened up a million tabs to learn everything about hummus. You know me. Ten hummus attempts later, I’m ready to share all of my hummus tips and tricks with you. So get ready to make the best hummus of your life!
What is Hummus?
Hummus is a delicious spread or dip made from chickpeas, tahini, lemon, and spices. Although, it’s commonly eaten in the Middle East and the Mediterranean. However, these days hummus is available with few stores in India too. In fact, few good Indian food brands also introduced a variety of flavored hummus, but I think you should skip those and make your own. So let me show you how!
Chickpeas give you protein, good-for-you carbs, and fiber. In fact, like other members of the legume family, they routinely top lists of the world’s healthiest foods. Garlic and olive oil are two of the best-known and most studied ingredients. They’re both parts of the famously good-for-you.
Chickpeas: Chickpeas are the base for hummus. The softened beans breakdown into a smooth paste. In fact, Chickpeas or Kabuli Chana have a very rich taste and is full of protein.
To prepare chickpeas: It is important to soak chickpeas overnight or at least for 10-12 hrs. Then Place the chickpeas in a pressure cooker and add the baking soda and salt. Then, cook the chickpeas for at-least 9-10min. Or for 5-6 whistles or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. Then, in a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (If you want a smooth paste then peel the chickpeas!)
Tahini– Tahini is a paste made from ground sesame seeds and it makes the hummus taste incredible. However, You can buy tahini at the store or you can make it yourself. To make hummus 100% from scratch, we use homemade tahini. In fact, It’s ridiculously easy to make yourself. In fact, it lasts up to a month in your refrigerator and my recipe makes enough tahini for two batches of hummus.
Fresh lemon juice is really important for excellent hummus. Bottled lemon juice does not taste nearly as good.
Fresh garlic: Fresh garlic adds a little spice and zest. Generally, I add one small clove and find it’s just right. You can also experiment with using roasted garlic for a roasted garlic hummus.
Onion– I like to put onion in hummus. Onion gives a nice crunch and and flavor to hummus
Ground cumin and salt help to make it taste amazing and the cumin adds a little more spice and richness.
Olive oil: Olive oil makes the texture of the hummus luxurious. We also add a little drizzle to the top of the swirly hummus when we serve it. I really like using light flavored olive oils when making hummus.
Burnt garlic oil for garnishing: Burnt garlic olive oil gives a very distinct flavor to hummus. To make that crush the garlic pods. Heat olive oil and add crushed garlic in it.
However, In addition to the ingredients above, you can add more flavor and ingredients to it. I love adding roasted red peppers for a red pepper hummus, but olives, pine nuts, and extra spices are also great options.
TIP AND TRICKS:
Only a few tips and you will get the world best hummus: It’s the order in which you add ingredients to your food processor.
Tip no one– For the creamiest and fluffiest hummus. First whip tahini and lemon juice in a mixer. Mix it till color change and become lighter and fluffier.
Tip no two- This is another trick that I learned. Add ice-cold water to make hummus. This helps make the hummus light and fluffy and lightens the color of the tahini to a pale ivory color.
Tip no three- Another trick for the smoothest hummus is to remove the skins of each chickpea.
Easy Recipe Steps:
Hummus is so simple to make only two steps and done
1st step– In the bowl of a Food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
2nd step- Open, drain and rinse the chickpeas. Add half of the chickpeas, tahini and lemon juice paste, olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes. And all done.
Finally, I would like to share a few more similar recipes with you from my blog :
- Firstly, I would like you to visit my blog category let’s bake
- Secondly, You should visit Asian Cuisine.
- Furthermore, I will suggest Continental Food.
- lastly, Tahini || A Mediterranean Dip
Hummus || Best Hummus RecipeCourse: Quick food for breakfast/lunch/dinner
Hummus is a dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. It is a tasty dip.
1 ½ cups cooked chickpeas
¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
1 medium-to-large clove garlic, roughly chopped
1 onion chopped
½ teaspoon fine sea salt, to taste
½ cup tahini
2 to 4 tablespoons ice water, more as needed
1 Tbsp parsley
½ teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Any of the following garnishes: drizzle of olive oil, a sprinkle of ground sumac or paprika, chopped fresh parsley
- In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
- Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
- Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
- Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.