Lately Mediterranean food is what I crave and Hummus is the first thing that comes to my mind. It’s a creamy smooth dip packed with protein and fibers. It needs bunch of ingredients and the food processor does all the work. I prefer making it at home as it is very quick and is better than store-bought. Hummus is best served with Baked Pita chips and vegetables like Baby Carrots, Cucumber, Celery and Cherry Tomatoes.
I always wondered why the store bought Hummus is smoother than what I make it at home. It is because the cooked chickpeas are peeled and then used. I feel it’s too much of work for such an easy dip but by all means if you have time and want that smooth texture than definitely go for peeling Chickpeas and using it. Some people like me prefer using extra tahini paste in hummus while some doesn’t like adding tahini at all. You can adjust according to your preference. Refer to my Tahini paste recipe for making it at home. I use canned Chickpeas but sometimes if I plan in advance I soak overnight + pressure cook them 3-4 whistle but both works fine.
The secret to nice creamy hummus is the order in which you add ingredients in food processor. First tahini and lemon juice go in and once it creamy and light you add rest of the ingredients.
Easy Hummus
Ingredients
- 2 cups boiled chickpeas or canned chickpeas 1 cup of dry chickpeas yield roughly 2 cups of boiled
- ½ cup tahini paste
- 1/4 cup olive oil
- 3-4 sprigs of parsley optional
- ½ tsp ground cumin
- 5-6 garlic cloves
- Juice of 1 whole lemon
- Salt and Pepper
Instructions
- In a food processor, add tahini paste, lemon juice, olive oil and roughly chopped garlic. Process it till it turns into fine creamy paste.
- Add cumin, parsley and chickpeas to it and again process it by adding a tbsp of water at a time till you reach the desired consistency.
- To serve, drizzle some olive oil and sprinkle of paprika or red chili powder on top.
