Hummus – the classic version

Hummus is love.

It’s such a versatile dish. I love to have my hummus with some grilled chicken and garlic bread for dinner. I also put it in my sandwiches or on my toasties. You can do so much with it. I have made Pasta sauce using Hummus and it tastes delicious.

I always make a big batch of hummus, and boil even bigger batch of chickpeas. I mash the entire chickpea in my food processor and store them in an air tight container. That way I can make either more Hummus out of it or make Falafels as well. I love to use Falafels as my Burger patty or serve with Hummus instead of Chicken.

It’s a completely home made recipe of the classic Hummus, as in I make my Tahini at home as well.

INGREDIENTS

FOR TAHINI

  • 1/2 cup Sesame seed
  • 2 tbsp extra virgin olive oil
  • 2 tbsp water

FOR HUMMUS

  • 1 cup boiled chickpea
  • 2 cloves of garlic
  • 2 tbsp of lemon juice, fresh
  • 2 tbsp of boiled chickpea water
  • 2 tbsp of extra virgin olive oil + more for serving
  • 3 tbsp Tahini
  • 1/2 tsp cumin powder
  • 1/2 tsp paprika/ red chilli powder
  • Salt to taste

METHOD

FOR TAHINI

  1. To make Tahini, first dry roast a cup of seasme seed lightly. Do not brown them.
  2. Once roasted, let them cool down.
  3. Then put them in a food processor and let them grind well. Process until it forms a crumbly paste.
  4. Then add olive oil 1 tbsp at a time and again mix them well in the food processor.
  5. Once the oil is well combined, scrape the sides and add 1 tbsp water at a time and mix.
  6. It takes around 4-5 minutes to get a smooth Tahini.
  7. You possibly won’t need it all for the Hummus so store it in an air tight jar. It stays well for a month. This Tahini serves me around 4 batches of Hummus (as per the Hummus recipe)

FOR HUMMUS

  1. I use dried chickpeas for my Hummus. So if you are using the dried chickpeas, soak them in water for around 8 hours. Do not skip this step. I have tried the microwave hacks and trust me the texture is very different, not in a nice way.
  2. Boil the chickpeas with enough water. Add the garlic cloves and a tsp of salt while boiling the chickpeas.
  3. Once the chickpeas are boiled, throw away the frothy substance from the top of the boiled water and store the rest of the water.
  4. Now transfer the boiled chickpeas to a food processor with garlic loves to mash them. Add the boiled water to the mixture and again puree them.
  5. Once the chickpeas are pureed well, add the rest of the ingredients and mix them well in the food processor till you have a smooth Hummus.
  6. While serving, add another tbsp of of extra virgin olive oil on top for the added depth. Serve it any way you like.

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