This is a very traditional hummus recipe, made from scratch. Just delicious when slathered on pita bread or just about anything. Easy to make , healthy and delicious – what more can you ask for in a snack/dip/spread ?
Hummus does make you feel better about what you eat , just like guacamole or salsa! At least that is the excuse my family uses when I find them with a large chip bag , and no sign of chips save a few crumbs. The lady who owned the middle eastern take out place nearby used to make these fresh and it definitely was a treat.
We do get a lot of fancy hummus at the grocery stores. But none of it seems to match the taste and texture of fresh made ones. What do I have against the standard grocery store versions ? well these are too way too creamy for my taste – often feels more like chickpea mousse than hummus !
But that is besides the point – it is so easy to make it at home. All you need are chickpeas, sesame seeds , garlic , lemon and salt. Everything else is optional. Olive oil , cumin and paprika just gives it an extra depth.
I make chole quite often, which means that I have dried chick peas (garbanzo beans) in the house most of the time. Having a pressure cooker makes it very easy to cook dry beans and it is just a matter of doubling or or triple the batch. If cooking dried beans is not your thing use canned beans, these wont be as fresh , but darn good still.
Did I mention sesasme seeds in the list above ? Oh yes , I did . Well what you see in the recipe is tahini. Think of it like peanut butter made out of sesame seeds. Unless you do a lot of Mediterranean cooking chances are tahini is not a staple in your kitchen or do you want to buy a jar and end up using only a quarter.
No worries if you do not have tahini – the hummus will be good without it. You bet there are people who swear by hummus made without tahini. So dont worry if yo dont ahve it – you are in good company.
On the other hand if you want to make it with tahini and all you could get was sesame seed – here is how to make tahini at home .
Lightly toast about 1/2 C hulled white sesame seeds until it begins to pop. Do not brown. Cool and grind in a food processor or blender. If your machie is not equipped to process smallquantities you muight want to double the sesame seeds. When the ground paste negins to stick to the sides add 1 to 2 tablespoons of oil (pure olive oil, canola or sesame oil) to the bowl and scrape the sides. Process again until a smooth paste is formed.
What to do with leftover tahini ? Make more Hummus of course ! Refigerate the leftovers in an airtight container for 3 to 4 weeks. It is a great addition to recipes that call for peanut butter , substitute about a 1/4 of the peanut butter with tahini.
So now do you think you are ready to give this a try ?
Humus is a healthy dip/spread that can be easily made at home from scratch.
- 1 1/2 Cup Cooked Chickpeas I Can
- 1/4 Cup Tahini See Notes
- 2 Tbsp Extra Virgin Olive Oil More for serving
- 1 Clove Garlic Medium sized
- Salt Salt To Taste
- 1 Lemon
- 1 Pinch Cumin Powder
- Paprika To Garnish
Add tahini , juice of half fresh lemon and a pinch of salt to the food processor. Process for a minute until creamy. Add the drained chickpeas, ,chopped garlic, cumin and 2tbsp of olive oil. Process a few times until the mix turns smooth and no chunky bits remain. Add 1 to 2 tbsp of the chickpea liquid to keep the blender moving smoothly. Taste and add more salt and lemon if needed.
Transfer to a serving plate. Smooth the top. Drizzle olive oil on top of the spread and sprinkle paprika.
- Use canned or home cooked chick peas
- Tahini is sesame paste readily available in international/Mediterranean sections of the grocery store. Check the blog for quick home made tahini.
Here is another vegan dip/spread you might like – Bell Pepper Chutney