Hummus is a healthy, no-cook Middle Eastern dip made with simple ingredients- chickpeas, garlic, olive oil, tahini (sesame seeds paste) and seasonings. It compliments well with veggies, pita bread, salads, crisps or even as a sandwich spread.
This dip has been a staple in Middle Eastern and Mediterranean cuisines for centuries and is enjoyed in various forms across the region. In recent times, it has gained popularity worldwide due to its delicious flavor and healthy profile.
Hummus is a good source of plant-based protein, fiber, and various vitamins & minerals. It is also known for being heart-healthy due to its high content of healthy fats from the olive oil and tahini.
Recipe at a Glance
Chickpeas– Boiled until soft and tender. If you are using canned, make sure to give them a boil. Discard water or reserve a few tablespoons for blending.
Tahini paste– Sesame seed paste, store-brought is very smooth so try to get that
Garlic Cloves – freshly peeled is preferred, however you can use garlic powder – 1 teaspoon
Other Ingredients –
Extra Virgin Olive oil, Seasonings (salt, cumin powder), Lemon Juice
Ice cubes – If you add a couple of ice cubes while blending, it blends and combines really well, you could use reserved chickpeas water instead
Step by Step Process
- Add all ingredients to a blender and blend well for a good 5 minutes until the dip has a smooth and spreadable consistency.
- You can add a bit of reserved chickpeas water for the required consistency.
It can also be served as an elaborate Middle Eastern platter along with Falafel, Manakesh, Mutabbal and a nice tangy Fattoush Salad. You can find complete guide here on this post.
Substitutions & Variations
Hummus is a versatile dip, and you can add an avocado or a boiled medium sized beetroot to make different flavors.
You can also add some crushed red chili or paprika for some added punch.
Tahini lends a distinctive flavor to the Hummus and ideally should not be skipped, however I have made without it as well.
Storage & Make Ahead
Hummus can be stored in refrigerator for 3-5 days, covered preferably in an air-tight container.
To make ahead, I normally boil and store chickpeas in small packs of 1 cup boiled chickpeas for one portion of hummus.
- 1 cup Chickpeas*
- ½ cup Tahini paste**
- 2 Cloves Garlic
- ¼ cup Olive oil (extra virgin)
- A Pinch Red chili flakes/ Paprika
- 2 tbsp Lemon juice
- Add all ingredients to a blender or chopper and blend well for a good 5 minutes until the dip has a smooth and spreadable consistency.
- You can add a bit of olive oil or water for the required consistency.
- Serve with salad, pita breads, crisps or veggies. You can also use it as a sandwich spread.
* You can boil chickpeas at home or use canned ones.
** Tahini paste is store-bought.