Easy Homemade Hummus

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.

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Hummus and crackers

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.)

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Hummus in Falafel -Pita wrap

 

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.

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Hummus with crudites

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:

  1. In a food processor, combine chickpeas, garli cloves, salt and pepper. Pulse till coarsely ground.
  2. Add lemon juice and tahini. With the processor running on medium speed, drizzle in the olive oil. Stop when the oil is well combined.
  3. 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.

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