Hummus / Chickpeas dip

Hummus / Chickpeas dip
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Looking for a great dip to go with breads and veggies for your next dinner party? Or maybe a healthy dip to snack on at work? Or perhaps just a simple vegan spread for your sandwiches and wraps? Enter the hummus! A versatile Middle Eastern dip, made from simple, handy ingredients, which goes well with just about anything. Its popularity speaks for itself and I guess it is available almost everywhere around the world.

DifficultyBeginner
Prep Time30 minsCook Time30 minsTotal Time1 hr

Yields1 Serving

Ingredients

 1 tin of canned chickpeas / cup dried chickpeas – soaked in water overnight and cooked in a pressure cooker the next day with salt and double amount cups water till soft.
 2 tbsp Tahini (roasted sesame paste) (can be bought at any store)
 1 tsp Lime juice
 2 pods Garlic- finely chopped
 2 tbsp Olive oil
 ½ tsp Cayenne pepper or chilli powder (for garnish)
 Salt to taste
Directions in a nutshell
 Drain the water from the boiled chickpeas and keep the water aside. Same if you are using canned chickpeas
 Grind the chickpeas, tahini, garlic and lime juice and added water to a smooth paste. Check the consistency and add water as required. It should be a semi thick consistency.v
 Transfer the mixture to a small bowl or plate and make a well in the centre and pour the olive oil and sprinkle cayenne pepper or red chili powder.
 Serve with fresh warm pita bread or veggies

Directions

1

Why wait to go to that Arabic restaurant or buy store-made hummus, when you can whip it up at home in no time at all

2

You can use canned chickpeas for Hummus. Personally I prefer to go the long way – macerate dried chickpeas overnight in water. Cook in a pressure cook the next day until very soft. Save the drained water. Keep aside. Grind the chickpeas alongwith tahini, garlic and lemon juice.

3

Add the drained water while grinding until it forms a smooth paste. Transfer the mixture to a small bowl or plate. Make a well in the centre and pour olive oil. The hummus just tastes excellent with some olive oil. Garish with some red chili powder, for a professional look and serve with homemade pita bread / khubuz.

Ingredients

 1 tin of canned chickpeas / cup dried chickpeas – soaked in water overnight and cooked in a pressure cooker the next day with salt and double amount cups water till soft.
 2 tbsp Tahini (roasted sesame paste) (can be bought at any store)
 1 tsp Lime juice
 2 pods Garlic- finely chopped
 2 tbsp Olive oil
 ½ tsp Cayenne pepper or chilli powder (for garnish)
 Salt to taste
Directions in a nutshell
 Drain the water from the boiled chickpeas and keep the water aside. Same if you are using canned chickpeas
 Grind the chickpeas, tahini, garlic and lime juice and added water to a smooth paste. Check the consistency and add water as required. It should be a semi thick consistency.v
 Transfer the mixture to a small bowl or plate and make a well in the centre and pour the olive oil and sprinkle cayenne pepper or red chili powder.
 Serve with fresh warm pita bread or veggies

Directions

1

Why wait to go to that Arabic restaurant or buy store-made hummus, when you can whip it up at home in no time at all

2

You can use canned chickpeas for Hummus. Personally I prefer to go the long way – macerate dried chickpeas overnight in water. Cook in a pressure cook the next day until very soft. Save the drained water. Keep aside. Grind the chickpeas alongwith tahini, garlic and lemon juice.

3

Add the drained water while grinding until it forms a smooth paste. Transfer the mixture to a small bowl or plate. Make a well in the centre and pour olive oil. The hummus just tastes excellent with some olive oil. Garish with some red chili powder, for a professional look and serve with homemade pita bread / khubuz.

Notes

HUMMUS / CHICKPEAS DIP
IngredientsDirections

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Filed Under: Appetizers, Middle Eastern, Vegan, Vegetarian
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