This homemade hummus(hummous)recipe shows you how to make the healthy middle-eastern chickpea dip with canned as well as dried chickpeas.

All you need to make hummus is some chickpeas, homemade tahini, garlic, salt, lemon or lime juice, and olive oil.

That’s just 5 basic ingredients you might have in your kitchen pantry right now.

The classic hummus should be creamy, thick yet smooth spread of nutty goodness.

And making the best and authentic hummus should always be with tahini(sesame paste)in it.

Don’t be fooled by its boring color because this chickpea spread is a useful and healthy spread recipe to have in your recipe box.

What is hummus?

If you are not familiar with hummus, also pronounced as hammous, is a thick and creamy spread made up of chickpeas and sesame paste.

The chickpea spread has its origin in the middle eastern region and can vary a little from country to country in that region.

How to serve hummus.

• Usually it’s served with some Pita bread(Arabic bread), you might also get a fresh salad to accompany it.

But here are a few other ways to serve this versatile and easy to make chickpea dip.

• If you can’t find Pita bread then serve the dip with some lightly toasted bread, rustic bread or even crackers.

• Serve with some thinly sliced vegetables, celery is always popular, carrot, sliced radishes, baked potato chips, cucumber, bell peppers are great options.

• Use the chickpea spread on your sandwiches, a great substitute for cheese spread or mayonnaise.

• Hummous can be turned into a creamy vegan sauce to substitute for cheese sauces in your pasta or as a salad dressing..

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Tips on how to make the best homemade hummus.

• The recipe is easy, that does not mean you make it on the day you want to serve your friends, a million things can go wrong, even if it’s an easy recipe to follow.

So please make sure you make a trial recipe, sticking to the step-by step hummus recipe given below.

• Add lime juice and garlic only as you need it, the more garlic you add, the stronger the hummus would taste of garlic.
• Constantly taste so you have the salt, lemon and garlic to balance the flavor. none of the hummus ingredients added should be overpowering.
• Hummus is always better made with Tahini(I’ve given the recipe for Tahini). so don’t skip adding Tahini to hummus.
• Use a canned tin of chickpeas to make hummus the first time. I will add how to cook raw chickpea for the hummus as well.

Frequently asked questions about making Hummus.

• How long will hummus made at home last?

Store the chickpea dip properly and you will be able to use it for at least 5 days. make sure to refrigerate in a dry and air-tight container.

let it reach room temperature before serving with an extra spoon of olive oil

• Is there a substitute for Tahini?

For the original taste, you need to add Tahini. the recipe link for homemade Tahinis is given above.

• Can I freeze the chickpea dip?

I would recommend not freezing the dip as the texture and taste will change. make a fresh bowl of chickpea dip whenever you want with this recipe.

Utensils and appliances needed

Food processor

Can opener

Spoons

2 bowls

RECIPE DIFFICULTY-LITTLE CARE NEEDED

How to make hummus(hummous)

Please make sure to read the recipe instructions at least once to avoid mistakes.

Ingredients mentioned below use standard measuring cups and spoons.

1 can(15ounce) of chickepeas(if you are going to use dry chickpeas, use 2 cups)

2 cloves of garlic for a milder taste(4 for a more stronger taste)

1/2 teaspoon of salt(add more as needed

1/4 tablespoons of lemon juice(use only as needed)

1/4 cup of tahini(sesame paste, you can reduce it to 3 tablespoons for a milder sesame flavor)

Method

How to cook dry chickpeas for hummus

Add the chickpeas(2 cups) into a large pan and pour in the water(4 and 1/2 cups).

Add water to completely submerge the chickpeas, cover with a lid and let it soak overnight.

Drain the chickpeas, add them to a cooking pan with water to submerge.

Avoid adding salt to the chickpeas as it will take longer to cook.

Cook them until they turn soft. this would probably take 45 minutes to 1 hour over medium heat.

Season with salt in the last 15 minutes.

If you are using a stove top pressure cooker-add the soaked chickpeas into the pressure cooker, add enough water just to cover them, lock in the lid and pressure cook for 7 whistles.

Once cooked, save 1 cup of the boiled chickpea water and drain the rest.

Making the hummus dip.

Drain water from the canned chickpea.

Tranfer the chickpeas to a food processor, if you are using your blender use the spice blending cup and attachment.

Add garlic(2 cloves, I’ve added 4 cloves but this can be too much for you, unless you love garlic).

Add salt, water(2 tbsps)and pulse for 1 minute.

If you are using cooked chickpeas, add 2 tablespoons of the water you saved to make the blending easier.

Blend until you have a wet paste consistency.

Add lime juice(2 tbsp), you can always add more later.

Blend for 40 seconds. until you have a grainy chickpea spread.

Make sure to taste and season with salt and lime if you need.

Pour in the Tahini(1/4 cup)and continue to blend for another minute.

Check on the spread, you’ll find it smoothing out. taste and if you want, add another 2 tablespoons of tahini.

Continue to blend for another 1-2 minutes until you reach the correct consistency.

Use the chicpea water to thin out the spread if it is too thick.

To serve the hummous.

Transfer to a bowl or small platter, drag your spoon through it to create a swirls. Drizzle oilive oil.

Add a pinch of cumin powder(optional) and serve.

If you are not serving the chickpea dip immediately, cover with cling film and reftrigerate. t

Take out 30 minutes before serving time to reach room temperature and serve.

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