Easy hummus recipe | How to make hummus at home

In this page you will get an easy hummus recipe along with recipe video.

Hummus has become hugely popular throughout the world. It is a dip used with pita bread, falafel and kebab, and also a spread on pita breads. It is also eaten as a side dish with main meal. Nowadays people like to experiment and eat it as a dip with wafers, tortilla, crackers, carrots and many more things. In the Middle East it is applied as a spread on pita bread roll with filling of falafel. Though originally not from Israel, it has become so popular that it is now a national dish of Israel. This dish from Central Asia is very healthy as it is chickpea (garbanzo bean/kabuli chana) based. All the ingredients that go into it are good for health, be it sesame seeds, lemon juice, garlic, or for that matter olive oil. They all have health benefits. Slightly metallic flavor of tahini (sesame paste) gives it a wonderful kick.

Though it is nowadays available in packaged jars, but home-made fresh hummus tastes much better. Moreover, it costs a third of what market bought hummus will cost. It is very easy to make, so it is a good idea to make hummus at home with fresh ingredients. In this post I am sharing the basic and easy hummus recipe, though hummus can be flavored with various ingredients such as mint, chutney, paprika, sun-dried tomato, avocado, cucumber and many more. I will write another post for flavored hummus.

Watch easy hummus recipe video

Dried chickpeas are first soaked overnight in water. It is then boiled till done. I boiled the chickpeas in pressure cooker. It saves a lot of time, and my chickpeas were done in half an hour. If you are not using pressure cooker then you will need to cook them from anywhere between 1 to 2 hours. You can also use canned chickpeas, but freshly boiled chickpeas taste better. After that everything is very simple. Remove water from the chickpeas, but do not throw it away. It can be used while grinding the chickpeas. In India many people avoid using chickpeas water because it is difficult to digest and may cause gastric issues. If you feel so, you can use plain water for grinding.

Nutritious chickpeas ready to go into hummus

Put the chickpeas in grinder jar. Add crushed garlic, cumin seed powder, and fresh lemon juice to it. Also add tahini paste, which is nothing but sesame seed paste. You can read recipe of making tahini paste that I had posted earlier. Add salt and some chickpeas water. Then grind it till you get smooth paste. Hummus is ready. It is served on a plate or shallow bowl. Spread it on plate, and sprinkle some pepper and finely chopped parsley over it. Some people also like to add olives to it. Finally pour extra virgin olive oil over the hummus. It not only adds to the flavor of hummus, but also forms a protective layer, and prevents hummus from drying.

                                     Delicious hummus is ready

You can read the recipe of black gram kebab (kale chane ke kabab) that I had posted earlier. Chana masala recipe  is a recipe of North Indian style chickpeas curry. Chana rajma lobia salad is a legume salad that is mildly flavored and nutritious.

Easy hummus recipe

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Easy hummus recipe | How to make hummus at home

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This home made hummus is very easy to make and is bursting with flavors. It can be eaten as a dip and also as a spread on breads.

• CourseAccompaniment, Side dish
• CuisineCentral Asia, Lebanese, Middle East

Servings	Prep Time
500 gms (approx)	10 mins

Cook Time	Passive Time
1/2 hour	8 hours

Servings Prep Time 500 gms (approx) 10 mins

Cook Time Passive Time 1/2 hour 8 hours

Easy hummus recipe | How to make hummus at home Print Recipe This home made hummus is very easy to make and is bursting with flavors. It can be eaten as a dip and also as a spread on breads. CourseAccompaniment, Side dish CuisineCentral Asia, Lebanese, Middle East Servings Prep Time 500 gms (approx) 10 mins Cook Time Passive Time 1/2 hour 8 hours Servings Prep Time 500 gms (approx) 10 mins Cook Time Passive Time 1/2 hour 8 hours

Ingredients

• 1/2 cup dried chickpeas/garbazo beans/kabuli chana soaked overnight and boiled till done. Water preserved.
• 1 teaspoon garlic crushed
• 4 tablespoons fresh lemon juice
• 1 teaspoon roasted cumin powder
• salt to taste
• 4 tablespoons extra virgin olive oil
• 2 teaspoons red chili/paprika powder
• 1 teaspoon parsley finely chopped

Servings: gms (approx)

Instructions

1. Put boiled/canned chickpeas in grinder jar. Add crushed garlic, lemon juice, cumin powder, salt, and chickpea water. Grind the ingredients till fine paste is formed. Adjust salt and water to achieve perfect consistency and taste.
2. Pour hummus on a plate. Spread it and form a shallow well at the center. Pour olive oil on top. Sprinkle chopped parsley and red chili powder. Hummus is ready to be served.

Recipe Notes

• Store hummus in an airtight jar in refrigertor. It stays good for at least three to four days.
• You can flavor hummus with tomato, mint, or any other flavor of your choice.
• Decorate hummus with parsley, cilantro/coriander leaves/ olives/ paprika or boiled chickpeas.

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