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Hummus Recipe | Extra Smooth Hummus

Hummus Recipe is a popular Middle Eastern dip made by blending chickpeas with tahini, garlic, olive oil and lemon juice. You can make hummus in many different flavours including roasted red peppers, roasted garlic, pesto, sun dried tomato. 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.
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 24 servings
Calories: 138kcal

Equipment

  • 1 Pressure cooker
  • 1 Blender

Ingredients

Hummus Recipe

  • 1½ cup Chickpeas | Chana Kabuli
  • ¼ cup Tahini Paste
  • 2 cloves Garlic
  • 2 tablespoon Lemon Juice or to taste
  • ¼ cup Chickpeas Cooking Liquid
  • 2 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Salt
  • ½ teaspoon Chilli Powder optional

Roasted Red Pepper Hummus

  • 1½ cup Hummus
  • 1 cup Roasted Red Bell Peppers I used jarred
  • 1 teaspoon Paprika
  • ¼ teaspoon Cayenne Pepper

Caramelized Onion Hummus

  • 1½ cup Hummus
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 large Onion sliced thinly
  • Salt to taste
  • ½ teaspoon Sugar
  • 2 teaspoon Balsamic Vinegar

Pesto Hummus

  • 1½ cup Hummus
  • 4 tablespoon Pesto

Instructions

Hummus

  • 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.
  • First take garlic in a blender and give one quick blend. Now add in chickpeas, tahini, salt, chilli powder, lemon juice and give a quick blend. Add chickpeas cooking liquid as needed and puree till smooth. 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 chilli powder. Serve as dip, or spread for sandwiches or wraps.

Roasted Red Pepper Hummus

  • To the prepared hummus, add roasted red pepper, paprika and cayenne to taste. Blend till creamy again. Transfer this to a bowl. sprinkle some more paprika over. Serve as dip, or spread for sandwiches or wraps.

Caramelized Onion Hummus

  • Heat oil in a pan, add onions along with salt and sugar and cook till onion is brown and caramelized. It will take around 15 minutes or so. Now add balsamic vinegar and mix well. Make hummus as mentioned above and add in the caramelized onion and blend few more times. Spoon the hummus on a serving bowl and top with caramelized onion. Enjoy with bread.

Pesto Hummus

  • Once hummus is made as mentioned above. Add in pesto and blend till creamy. 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

Serving: 1servings | Calories: 138kcal | Carbohydrates: 11g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 0.2mg | Sodium: 378mg | Potassium: 169mg | Fiber: 4g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 2mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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