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.
- 1/2 cup Sesame seed
- 2 tbsp extra virgin olive oil
- 2 tbsp water
- 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
- To make Tahini, first dry roast a cup of seasme seed lightly. Do not brown them.
- Once roasted, let them cool down.
- Then put them in a food processor and let them grind well. Process until it forms a crumbly paste.
- Then add olive oil 1 tbsp at a time and again mix them well in the food processor.
- Once the oil is well combined, scrape the sides and add 1 tbsp water at a time and mix.
- It takes around 4-5 minutes to get a smooth Tahini.
- 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)
- 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.
- Boil the chickpeas with enough water. Add the garlic cloves and a tsp of salt while boiling the chickpeas.
- Once the chickpeas are boiled, throw away the frothy substance from the top of the boiled water and store the rest of the water.
- 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.
- 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.
- While serving, add another tbsp of of extra virgin olive oil on top for the added depth. Serve it any way you like.