Hummus Recipe is a popular Middle Eastern dip made by blending chickpeas with tahini, garlic, olive oil and lemon juice. It makes a great spread for any sandwiches or shawarma, can be had as a dipping sauce for grilled chicken, kuboos, whole wheat pita, veggie sticks like carrots, cucumber or pita chips.
Hummus
This is one of my favourite dip, it has a beautiful sesame flavour from the tahini. It is creamy, garlicky, tangy all in one. Perfect to dip crisp cut veggies as well, it makes a great spread for any sandwiches or shawarma as well.
Can be had as a dipping sauce for grilled chicken as well. This is such a healthy spread to make and you can make wrap using this.
About Creamy Hummus
Hummus is a Middle Eastern dip, spread, or savoury dish made with cooked, mashed chickpeas, tahini, lemon juice, garlic and olive oil, a few whole chickpeas, parsley, and paprika are common garnishes in the Middle East. It is typically served as a dip with pita bread in Middle Eastern cuisine, we enjoyed with chickpea crackers.
Hummus has a smooth texture that pairs well with crispy pita and fresh vegetables. It is garlicky, tangy, and savoury.It makes a great party recipe, it can be modified in so many ways and can make a great appetizer for any party.
To achieve the taste of hummus, you have to be generous with the garlic and tahini. I like to use ¼ cup of tahini to 1 cup of cooked chickpeas. That is my ratio, it works perfectly.
If you don't have tahini at home, you can easy make homemade tahini or use roasted sesame seeds in a blender and make it into a puree. This way you can make hummus without tahini.
And once you master the art of making hummus. You can make them in a blink of an eye. It is a healthy, protein rich dips of all chips, veggies and more.
More Dips to Try
Making hummus is super easy when you learned the trick and tip. You need to cook the chickpeas till it is soft and tender, that is one important step. Some people use baking soda when cooking chickpeas to make it tender.
Adding baking soda will make the skin more soft and tender. But the main trick to save the cooking liquid from chickpeas.
I add ice cubes and the chickpeas cooking liquid and blend the hummus. As you blend, the hummus almost gets fluffy and airy. So good. And once the hummus is ready, make sure to taste and adjust seasoning and lemon juice.
More Recipes
How to Make Hummus Extra Smooth
In my hummus making experience, there are two tips to make hummus extra creamy.
Peeling chickpeas - the trick to smooth creamy hummus is peeling the skin. Even though it is time consuming, it is worth the extra effort. Peeling the skin removes the coarse texture and makes it smooth. But I don't usually do it.
Using chickpeas cooking water - reserve the chickpeas liquid also known as aquafaba. Drizzling in aquafaba and olive oil alternatively when grinding hummus creates an emulsion and makes hummus creamy.
Ice cube Trick - This is one of the easy hack to get fluffy and creamy hummus all the time. Add few ice cubes when blending the chickpeas and you get fluffy texture.
Ingredients
- Chickpeas / Chana (Kabuli) - In this recipe, you can use raw chickpeas that are soaked, cooked till tender or take a shortcut and use canned chickpeas.
- Tahini - toasted ground sesame seeds is added with chickpeas to add a nutty taste. You can use homemade or store bought.
- Garlic : Garlic has a distinct, pungent flavour which adds aroma as well taste to the hummus. It is one of main ingredient in making this dish.
- Lemon Juice - freshly squeezed lemon juice cuts through the hummus and adds a fresh zing and taste to the dish.
- Flavourings - paprika, cayenne, parsley can be used in hummus depending on your taste preference. More flavourings like roasted red pepper, sun dried tomatoes, roasted garlic, pesto, caramelized onions can be used.
- Olive oil - use good quality extra virgin olive oil in the end for fruity taste.
- Ice cubes and cooking liquid - you need both of this as needed to make fluffy hummus.
Step by Step Pictures
Cooking Chickpeas
1)For making hummus you can use two variety of chickpeas. Depending on your preference and schedule you can take the long route of cooking chickpeas from scratch or use canned chickpeas for shortcut option.
Pressure Cooker Method - If you are using dried chickpeas. Rinse and soak dried chickpeas in water overnight. Strain and take it in a pressure cooker. Cover with water, add in salt to taste. Pressure cook for 6 to 7 whistle. Let the pressure release by itself. Check whether the chickpeas is cooked or not by pressing it together with your fingers. if it easily mash, then chickpeas is cooked. Strain the chickpeas in a colander, make sure you reserve some of the cooking liquid because we will be using it when grinding hummus.
2) If you are in a hurry, you can use canned chickpeas. If you are using canned chickpeas, make sure you drain them in a colander. Reserve the chickpea cooking liquid.
3)For making hummus. Take cooked chickpeas in a blender jar or food processor.
2)Add in chopped garlic cloves and tahini into the blender.
3)Add in salt to taste. You can add cumin powder as well.
4)Now add in freshly squeezed lemon juice.
5)Now to make the hummus smooth. Add some of the chickpeas cooking liquid which we reserved earlier and blend till smooth and creamy. You need to add more when blending the hummus.
6)Now blend this till it gets creamy and blended really well.
7)Now add in few ice cubes into the blender. This is the hack which makes super creamy and fluffy texture.
8)Add in the olive oil and more chickpea cooked water if needed.
9)Blend this till creamy and fluffy. It will get super fluffy and light.
10)Just look at the super fluffy texture.
11)Spoon the creamy hummus in a serving dish. Make a indent in the centre using a spoon. Swirl it and drizzle with extra virgin olive oil.
12)Drizzle in some good quality extra virgin olive oil, sprinkle some chilli powder and serve.
Expert Tips
- adding chickpeas cooking liquid when grinding hummus makes it creamy and extra smooth.
- You can add more garlic if you prefer hummus garlicky.
- Roasted cumin powder, paprika, cayenne can be used for flavours.
- You can use more olive oil for extra richness.
- Prepared hummus can be stored in an air tight container in fridge upto 5 days.
Serving Hummus
Hummus can be served variety of different ways including sandwiches, wraps or as a dip or spread. For parties you can make a hummus platter with different flavours of hummus, pita chips, tortilla chips or pita bread.
- Wraps - spread a healthy amount of hummus in tortilla or pita bread as a spread. Top with your favorite toppings like sliced grilled chicken, cooked veggies or grilled tofu. Make sure to check my veggie and hummus wrap.
- Dips - Serve with veggie sticks like carrots, cucumbers or pita chips.
- Spreads - you can use this in spreads for sandwiches, wraps and rolls.
- Pasta - add a healthy dollop of hummus when making pasta sauce. it adds creaminess and extra protein to your pasta dishes. You can toss cooked pasta with hummus, vegetables and nuts to make a healthy high protein summer salad.
FAQ
Where was hummus invented?
Having said that, historical evidence suggests that hummus originated in ancient Egypt. Hummus was first mentioned in Egypt in the 13th century, according to several historical sources. Chickpeas were and still are abundant in the Middle East, where they are widely consumed.
How much calorie is in Hummus?
There are 70 calories in 2 tablespoon (30 g) of Fresh Hummus. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.
How to Make Hummus without Tahini?
If you don't have tahini at home, you can easy make homemade tahini or use roasted sesame seeds in a blender and make it into a puree. This way you can make hummus without tahini.
📖 Get Recipe
Hummus Recipe (Extra Fluffy Hummus Tip, Hack)
Equipment
Ingredients
- 1 cup Cooked Chickpeas
- ¼ cup Tahini
- 4 cloves Garlic peeled and chopped finely
- 3 tablespoon Lemon Juice or to taste
- ¼ cup Chickpeas Cooking Liquid (aquafaba)
- 4 piece Ice cubes
- 3 tablespoon Extra Virgin Olive Oil
For Serving
- 1 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Paprika
- 1 tablespoon Coriander leaves chopped
- Chips to serve
Instructions
- Soak chickpeas overnight. Take it in a pressure cooker and cover with water. Pressure cook this for 6 to 7 whistle till chickpeas is cooked completely. Strain this and set aside.
- Reserve the cooking liquid. Instead of doing this entire step you can use canned chickpeas. You need 1 cup of cooked chickpeas and ¼ cup of chickpea cooking liquid.
- Take a blender jar. Add in cooked chickpeas, tahini, garlic, salt, lemon juice, little of the chickpeas cooking liquid. Blend this this creamy.
- Add in ice cubes, olive oil, more chickpeas cooking liquid and blend this till smooth and fluffy.
- You can add more cooking liquid as needed. Blend this till it gets fluffy.
- Transfer this to a bowl, use the back of the spoon to make a well in the centre. Drizzle in some olive oil and sprinkle some more paprika. Serve as dip, or spread for sandwiches or wraps.
Video
Notes
- adding chickpeas cooking liquid when grinding hummus makes it creamy and extra smooth.
- You can add more garlic if you prefer hummus garlicky.
- Roasted cumin powder, paprika, cayenne can be used for flavours.
- You can use more olive oil for extra richness.
- Prepared hummus can be stored in an air tight container in fridge upto 5 days.
Nutrition
Tried this Recipe
Mention @yummytummyaarthi or tag #yummytummyaarthi!More Dips to try
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
Ajitha
Dear Arthi.. I am a keen follower of ur recipies..love the way u make it so simple and easy for us to try it.. My daughter lives hummus..so i have been making it for quite some tym now..always bought store made Tahina.. So happy to see that i can make it at home.. Just wanted to tell u i use curd and green chilles instead of lemon jiuce and chilli powder..and it tastes amazing.. Mayb u coukd giv that as an option too.. Keep up the good work dear.. God Bless..
Angie Schneider
So creamy and delicious!
Fathima
how long it can be stored?
Aarthi
@Fathimayou can keep this in fridge for a week
Aarthi
@Ajithathank you..will try that next time.
Anonymous
Do we need to soak the channa overnight? Or can we boil it without soaking?
Aarthi
@Anonymoussoaking helps in boiling faster..So soaking is best
Anonymous
Hi Aarthi! Can we freeze this in small portions and use?