Hummus | Arabic Chickpea Dip


                                                             For those of you who are new to Hummus, let me tell you, it is nothing but a “chutney” made of chickpeas, flavored with garlic, lemon juice and a dash of red chilli powder (or more if your like it spicier!). Also a sesame seed paste called tahini is added which enhances the flavor of this Arabic dip. Here I have made fresh tahini by just roasting sesame seeds and powdering it before pureeing along with the chickpeas.

                                                             Having lived in the Gulf for over 5 years now, I have started to develop great love for Arabic food. This love kick-started during my pregnancy when I craved for hummus and pita bread. The cravings were so huge that I remember crying for hummus while the poor husband had to literally run to the nearest Arabic restaurant. Ah those days!


                                                         And it is no wonder Miss A loves hummus as well. I was surprised to see her enjoying it with pita bread when the husband reminded me of my cravings. Yes of course! After all the hummus I had eaten when she was inside, she had to love it. 😀 The only difference is then it was restaurant bought hummus and now its homemade. Needlessly said, homemade is definitely the best and tastes so good. Also so much economical. A cup of dry chickpeas yields almost 3 cups of creamy delicious hummus and lasts around 5 days in the refrigerator too.
                                                          So why buy from out? Make your own hummus and enjoy this Arabic dip with pita bread or regular bread. Happy and Healthy cooking!

RECIPE: {Makes around 3 cups Hummus}

Ingredients:
1 Cup dry white Chickpeas/ Kabuli Chana
4 to 5 Garlic pods
1/4 Cup Lemon juice
2 Tbsp white sesame seeds/ Til (or 2 tsp Tahini)
2 Tbsp Olive Oil (or any oil if olive oil is not available)
1 Tbsp Red chilli powder
Salt to taste

Coriander leaves or Parsley for garnish

The best part about this recipe is that the quantity of ingredients are to taste.  You can always add an extra dash of lemon juice or red chilli powder or more garlic if you like a garlicky hummus. Just keep tasting the dip and make changes as you wish.

Recipe:
1. Wash well and soak the dry chickpeas overnight or for 8 hours.

2. Pressure cook the drained chickpeas for 8 to 9 whistles or keep on simmer for 15 to 20 minutes after the first whistle. Allow it to cool.

3. Dry roast the sesame seeds in a pan till they turn light brown in colour. (This step is only for those who don’t have Tahini.)

4. Add to a mixer and powder into a coarse powder.

5. Now add the cooled chickpeas into the mixer (reserve some for garnish) along with garlic and add a little of the water from the pressure cooker to help grind the chickpeas. Blend to a smooth paste.

6. Add lemon juice, oil, red chilli powder and salt. Blend again.
This is the right time to do the taste check. Add more of the above ingredients if needed.

7. Remove into a bowl and garnish with remaining boiled chickpeas and chopped coriander leaves or parsley.
Serve with Pita Bread or regular toasted bread.

Notes:
* The dry roasting and powdering of sesame seeds is only for those who don’t have Tahini (like me). If you have Tahini, just add directly in the mixer with the rest of the ingredients.
* Store in the refrigerator in an airtight container. This won’t get spoiled for at least 5 days if handled well.
* Keep experimenting with flavors to get different varieties of hummus like roasted cumin flavored ones or roasted garlic ones.

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!



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