Description
Hummus is a popular Middle Eastern dip or spread, made from cooked chickpeas (chole), tahini paste, garlic, lemon juice, salt to taste, roasted cumin powder, and olive oil. This is my favorite creamy smooth homemade chickpea dip recipe that you can make at home very easily with a few tips and tricks and it is quite better than store-bought.
Scale
Ingredients
For Boiling Chickpeas
- 2 cups chickpeas (chole) soaked overnight
- Salt
- ½ teaspoon baking soda
- 6 cups water
For Tahini
- 1 cup sesame seeds (til)
- 4–5 tablespoons olive oil
For Hummus Dip
- 2–3 tablespoons tahini paste
- 1 garlic clove
- Salt to taste
- ¼ cup lemon juice
- Ice water as required
- 3 tablespoons olive oil
- ½ teaspoon roasted cumin powder
For Garnishing
- 2–3 tablespoons oil
- 2–3 tablespoons boiled chickpeas
- A pinch of roasted cumin powder
- A pinch of red chilli powder
Instructions
For Boiling Chickpeas
- In a pressure cooker, add the soaked chickpeas, salt, water, and baking soda.
- Cover the lid and cook on high flame till the first whistle comes and then reduce the heat to low and wait for 5 more whistles to come up. This will take about 20 minutes until you get soft and creamy chickpeas or their skins are falling off.
- Remove and strain the water and rinse under cool running water for 30 seconds. This will help to cool them completely. Set it aside.
How to make Tahini Paste
- In a saucepan, lightly roast the sesame seeds.
- Once roasted, let them cool a bit.
- Transfer it to a grinder jar. Grind it to make a fine powder.
- Add olive oil to it and grind it to make a thick and fine smooth paste. Keep aside.
For Hummus Dip
- Add boiled & cooled chickpeas, tahini paste, garlic, lemon juice, salt to taste, roasted cumin powder, olive oil, and little ice water in a food processor or high-powered blender jar.
- Blend for about 5 minutes slowly in intervals or so until well blended. If the mixture looks too thick, add little more ice water or olive oil that will make the dip runny consistency.
- Scrape the sides using a spoon and mix the chickpeas and grind them again. The longer you blend, the smoother the hummus will be.
For Garnishing
- Transfer the mixture to a serving bowl.
- Pour olive oil and some boiled chickpeas over it.
- Sprinkle some red chilli powder and roasted cumin powder.
- Hummus dip is ready to serve.
Notes
- To make Hummus dip, it is best to use dried chickpeas and not canned chickpeas.
- While boiling the chickpeas, add baking soda helps to get chickpeas cooked well and become soft and mushy.
- Make sure the hummus dip should not be grainy but has been smoother and creamier consistency.
- While making hummus, olive oil is one of the important ingredients. Use a good quality extra virgin olive oil in it.
- You can garnish hummus with your favorite garnishes like a little paprika, toasted pine nuts, or chopped fresh parsley or coriander, and serve.
- You can also keep the leftover hummus well in the refrigerator, covered, for up to 1 week.
- Category: Side dish
- Cuisine: Middle Easten
Keywords: Homemade Hummus Recipe, Easy Chickpea Dip, How to make Hummus Spread