Easy Hummus Recipe
Hummus is a very popular Middle Eastern dip or spread made from cooked, mashed chickpeas, mixed with tahini paste, olive oil, lemon juice, salt and garlic. This recipe makes perfect creamy smooth hummus and yes always better than store-bought ones. Hummus is full of protein and comparatively a very healthy snacking dip. You can skip oil to make it more healthy and zero oil recipe, it will taste equally great!
This recipe can altered in many ways by adding more flavors to it. This post is about basic hummus, to that you can add options like jalapeño, boiled beetroot, roasted red pepper, or may be olives or extra spices...They all taste amazing! Same goes with garnishing...traditionally it includes olive oil, whole chickpea, parsley and paprika. Other options can be white sesame seeds, baked chickpeas, cilantro, olives etc.
This recipe is prepared all from scratch. I have used homemade tahini and boiled chickpeas to make this recipe. Alternatively you can use store bought tahini and canned chickpeas too. Tahini is nothing but ground sesame seeds paste. Tahini makes hummus taste creamy, fluffy and incredible. So do not skip this ingredient.
You can store leftover hummus in an airtight container and refrigerate up to one week. Give this healthy recipe a try. This dip is just perfect when served with baked pita, falafel, tortilla or vegetable. Click here for Air-fryer Falafel recipe.
Step by Step Instruction with Photos
- Soak chickpeas overnight. Pressure cook soaked chickpeas with enough water for 2 whistles. Drain, reserve water from cooked chickpeas and keep aside.
- In a food processor add cooked chickpea, tahini paste, chopped garlic, chopped jalepeno, cumin powder, salt and lemon juice and process for one minute until it comes thick, whipped and creamy.
- Use reserved water from cooked chickpeas a little at a time, process until the desired consistency is reached.
- Transfer hummus to a serving bowl. Drizzle some olive oil over it and sprinkle with some paprika and sesame seeds. You can garnish with chopped cilantro/parsley or cooked chickpeas too.
- Serve warm with pita, toasted tortilla or vegetables.
Recipe Card
Hummus is a very popular Middle Eastern dip or spread made from cooked, mashed chickpeas, mixed with tahini paste, olive oil, lemon juice, salt and garlic.
- 1 cup Dried garbanzo beans/chickpeas (rinsed then soaked overnight)
- ½ cup Tahini Paste
- 2-3 Garlic (roughly chopped or minced)
- 1 Jalapeño (chopped, optional)
- 1/4 Tsp. Ground cumin
- Salt to taste
- 3-4 Tbsp. Lemon juice
- Reserved water from cooked garbanzo beans
- 2-3 Tbsp. Olive oil (for garnishing)
- Paprika (for garnishing)
- White sesame seeds (for garnishing, optional)
- Cilantro or parsley (for garnishing, optional)
Soak chickpeas overnight. Pressure cook soaked chickpeas with enough water for 2 whistles. Drain, reserve water from cooked chickpeas and keep aside.
In a food processor add cooked chickpea, tahini paste, chopped garlic, chopped jalepeno, cumin powder, salt and lemon juice and process for one minute until it comes thick, whipped and creamy.
- Use reserved water from cooked chickpeas a little at a time, process until the desired consistency is reached.
Transfer hummus to a serving bowl. Drizzle some olive oil over it and sprinkle with some paprika and sesame seeds. You can garnish with chopped cilantro/parsley or cooked chickpeas too. Serve warm with pita, toasted tortilla or vegetables.
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