Hummus Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
1 medium bowl
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Calories
77 kcal
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Cuisine
International, Lebanese
Hummus Recipe
Description
The recipe begins by soaking dried white chickpeas overnight to soften them before pressure cooking with salt and baking soda until fully tender. This ensures chickpeas are thoroughly cooked and mashable for a smooth hummus base. The toasted white sesame seeds can be used whole or as tahini for the distinctive nutty flavor typical of hummus.
The preparation blends the cooked chickpeas with garlic, lemon juice, cumin powder, and extra virgin olive oil, resulting in a balanced, creamy dip with subtle spice and bright acidity. Adjusting salt to taste and optional blending garnishes like paprika, black pepper, fresh herbs, and za'atar further tailor the flavor.
This hummus suits serving as a spread or dip with pita bread, vegetables, or as part of a Middle Eastern-style meal. Using dried chickpeas cooked fresh enhances texture compared to canned but canned or cooked chickpeas can replace the dried if preferred.
Neutral oils like sunflower can substitute olive oil if desired, and using pre-cooked or canned chickpeas offers convenience without much flavor loss. The roasting step of sesame seeds deepens the flavor whether tahini or whole seeds are used.
Ingredients
for pressure cooking chickpeas
- ½ cup chickpea soaked in enough water for 8 to 9 hours or overnight, dried, white, heaped, 120 grams
- 1.5 cups water
- ½ teaspoon salt
- 1 pinch baking soda
Other ingredients
- 3 tablespoons white sesame seeds or 2 tablespoons tahini
- 4 tablespoons extra virgin olive oil
- 1 teaspoon garlic or 4 to 5 small to medium garlic cloves, chopped
- 1 to 2 tablespoons lemon juice
- 1 teaspoon cumin powder
- salt as required
For garnishing
- extra virgin olive oil as required
- red chili powder or cayenne pepper - as required, or paprika
- black pepper as required - optional, powder
- parsley or coriander leaves (cilantro leaves, a few sprigs
- za'atar as required - optional
Instructions
Cooking dried chickpeas
- Rinse ½ heaped cup dried chickpeas (120 grams) in water first and then soak in enough water overnight or for 8 to 9 hours.
- Next day, rinse the chickpeas in water first a couple of times. Drain all the water and add the chickpeas in a 2 litre stovetop pressure cooker.
- Add ½ teaspoon salt, 1 pinch of baking soda and 1.5 cups water.
- Pressure cook on medium heat for 11 to 12 minutes.
- When the pressure settles down on its own in the cooker, remove the lid and check the chickpeas.
- Mash them with a spoon or with your fingers. You should be able to mash them completely. They should have no rawness in them. You can even taste them and there should be no bite in them. They should melt in the mouth.
- If the chickpeas are not cooked properly, then add some more water and pressure cook for some more time. Drain all the water. Cover and keep aside.
Roasting sesame seeds
- Heat a small pan. Keep heat to a low. Add 3 tablespoons white sesame seeds.
- On a low heat stirring often roast sesame seeds.
- Roast till they become crisp and start crackling. No need to brown them. Let them cool down.
Making hummus
- In a food processor, mixer-grinder-blender or food chopper take the roasted sesame seeds.
- Powder it to fine or semi-fine texture.
- Add 1 teaspoon chopped garlic, 1 to 2 tablespoons lemon juice, 4 tablespoons extra virgin olive oil, 1 teaspoon cumin powder and salt as per taste.
- 1 tablespoons lemon juice works fine for us. To increase the tang more, you can add overall 2 tablespoons lemon juice. So add as per your taste.
- Add salt as per taste. Do note that the chickpeas will also have some salty taste in them as salt was used when cooking chickpeas. So add less salt first. Later you can add more salt if required.
- Grind or blend to a fine or semi-fine consistency.
- Next add the cooked chickpeas.
- Grind or blend till smooth and light. If you are unable to grind, then add 2 to 3 tablespoons water.
Serving hummus
- Hummus is ready now and all you need is to scrape the jar and place it in a serving bowl or bowls. Make a round pattern with a spoon on the hummus.
- Drizzle a bit of extra virgin olive oil. Sprinkle paprika or red chilli powder or black pepper powder or any of your favorite spice powder. You can also sprinkle zatar. Garnish with a few chopped coriander leaves or parsley leaves.
- Serve it with warm pita bread or with steamed or roasted veggies. The extra hummus can be stored in an air-tight container in the refrigerator.
Notes
- Neutral oils like sunflower oil can replace olive oil without changing the recipe significantly.
- Use 2 cups cooked or canned chickpeas as a substitute for dried chickpeas for convenience.
- Toast sesame seeds well for better flavor if using whole seeds instead of tahini.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1medium bowl
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Sodium | 106mg | 4% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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