Hummus Recipe - The simple, basic, creamy hummus dip recipe from the Middle Eastern cuisine. The healthiest dip recipe for bread, chips compared to those cheesy dips.
Hummus is made from cooked chickpeas and tahini. To add some flavors garlic, lemon juice and yogurt is added. Tahini is optional, but I would recommend. Because it adds nice nutty flavor.
Here cooked chickpeas are made into paste along with rest of the ingredients. I have soaked the dried chickpeas aka chole overnight and then pressure cooked them till soft. You can use canned one, but I would not choose that since I do not prefer canned, processed food in my kitchen.
To make authentic classic hummus recipe, one need to remove the skin of cooked chickpeas by rubbing between palm. This is what my friend suggested. He said that if the skin is removed than you will get the smoothest hummus ever.
But I have skipped that step since I have no patience to remove the skin. And with skipping this step, we still get the creamy and smooth texture (Of course less creamy when compared with one made with skinned chickpeas).
I used to buy a tub of hummus from costco. But after trying at home and knowing that it is easy to make. And top of that getting the same result, I will be making this at home from now on.
How to make hummus recipe (Step by Step Photos):
1) Wash the dried chickpeas under running cold water till water runs clear. Or you can rinse them 3-4 times or till the water is no more cloudy.
2) Soak them in enough water for 8 hours or overnight.
3) After the soaking time, discard the water. Take soaked chickpeas in a pressure cooker. Add 1 ½ cups of water and baking soda. Cover with the lid.
4) Pressure cook them for 2 whistles on HIGH and then 15 minutes on LOW heat. Let the pressure go down by itself then open the lid. Drain the cooking water.
5) Take chickpeas in a grinder jar or food processor. Add garlic and tahini.
6) Squeeze the lemon juice.
7) Add yogurt.
8) Grind into smooth paste. As needed you can add water. I have used around 4 tablespoons of water to get the smooth paste. Do not add too much water that it gets runny. We are looking for thick paste.
Remove it to a serving bowl. Drizzle the olive oil on top and sprinkle paprika.
Serving suggestion: Serve hummus as a dipping sauce for pita bread, pita chips, falafel or crackers.
Hummus recipe (How to make hummus recipe)
Ingredients
- ½ cup Dried white chickpeas (Chole or kabuli chana or safed chana)
- ½ teaspoon Baking soda
- 1 ½ cups Water for cooking chickpeas
- 4 tablespoons Tahini
- 2 cloves Garlic
- Salt to taste
- 1 tablespoon Lemon juice
- 1 tablespoon Plain yogurt (dahi or curd)
- 4-5 tablespoons Water or as needed
- Olive oil to drizzle on top
- Red chili powder or paprika to sprinkle on top
Instructions
- Wash the dried chickpeas under running cold water till water runs clear. Or you can rinse them 3-4 times or till the water is no more cloudy.
- Soak them in enough water for 8 hours or overnight.
- After the soaking time, discard the water. Take soaked chickpeas in a pressure cooker. Add 1 ½ cups of water and baking soda. Cover with the lid.
- Pressure cook them for 2 whistles on HIGH and then 15 minutes on LOW heat. Let the pressure go down by itself then open the lid. Drain the cooking water.
- Take chickpeas in a grinder jar or food processor.
- Add garlic, tahini and yogurt. Squeeze the lemon juice.
- Grind into smooth paste. As needed you can add water. I have used around 4 tablespoons of water to get the smooth paste. Do not add too much water that it gets runny. We are looking for thick paste.
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