Hummus is a staple in my household and disappears in less than a minute after serving. While testing recipes, I ate copious quantities of this velvety dip. I think the blood in my veins is now replaced with hummus.
I vividly remember my introduction to Hummus at one of the restaurants back in India. I was there for a menu tasting and they served an elegant Mezze platter composed of pita chips, crackers, cheese, crudites and, of course the star, Hummus. One bite of pita with hummus and I fell irrevocably and unequivocally in love with the creamy luscious dip. I never looked back. Now I cant imagine life without hummus.
Hummus is an extremely versatile dip. By infusing a myriad of flavors into the basic chickpea puree/emulsion, it can be taken to a whole new level. I’ve tasted approximately 20 different flavors of Hummus, each with a star ingredient that stands out amongst others.
The lemon and olive oil create emulsification and Tahini uplifts the creaminess of the chickpeas making the whole thing a god sent gift! (Tahini is nothing but emulsified sesame seeds.)
It is a guaranteed hit in parties, gatherings, pot luck or even just a meal for one. Apart from serving Hummus in a Mezze platter, its a common ingredient in Shawarma and Pita wraps. I even spread it on a rye or sourdough toast for a quick healthy breakfast. Serve it alongside some Greek salad and crudites for a light dinner.
Once you get the basic recipe you can play around with flavors. So try this one and let me know how it turns out. Like it, leave a comment and/or tag me on Instagram/Facebook.
Easy Homemade Hummus
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Prep time: 5 mins | Cooking time: 5 mins | Serves : 3-4
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Category: Sides, Dips
Cuisine: Lebanese, Gluten Free, Vegan, Vegetarian
Serving suggestion: With chips, crackers, Pita
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Ingredients:
- 15-oz / 1 can / 2 cups / 425g chickpeas (if canned, then soak dry chickpeas for 8 hours, drain, cook fully)
- 2-3 garlic cloves
- 1/2 cup tahini (optional, but recommended)
- 1/4 cup olive oil (extra virgin recommended)
- Juice of 1 lime or half lemon
- salt & pepper
- Z’atar or Sumac (optional)
Method:
- In a food processor, combine chickpeas, garli cloves, salt and pepper. Pulse till coarsely ground.
- Add lemon juice and tahini. With the processor running on medium speed, drizzle in the olive oil. Stop when the oil is well combined.
- Adjust seasoning. Sprinkle Z’atar or Sumac spice on top and serve with pita, crudites or crackers.
Note: Store in an air tight container in the refrigerator for up to a week.
Slightly Sprightly Girl 