Have you ever tried having Hummus? Or did you try to make one and it didn’t turn out well? Do you want to know how to make a smooth, mouth-watering hummus? Well, keep reading my blog and I shall tell you eventually!!

Hummus is one of my favorite dip or spread I have with my appetizer, my veggie rolls, sandwiches and lots more. It’s smooth, delicious and healthy. Many vegetarians and vegans prefer this amazing dip and spread because it’s high in plant base protein. It’s very easy to make and you can store it in a fridge for about 5-6 days.

A LITTLE BIT OF HISTORY

Hummus is probably one of the best known Middle Eastern foods due to its popularity worldwide… However, the debate still goes on from where it was originally originated whether it was Greek or Middle Eastern country is not known for sure. But according to several historical sources, the earliest mention of hummus dates back to Egypt in the 13th century.

The word hummus comes from the Egyptian word for chickpeas, the typical primary ingredient, although lots of other beans can be used instead. Variations of the modern-day hummus recipe can be found as early as the 13th century in Egyptian recipe books.

Hummus is typically served as part of an appetizer or alongside falafel, eggplant, and tahini sauce. Fresh or toasted pita bread, as well as freshly chopped vegetables, can be dipped into it. It also makes a filling and nutritious snack.

It’s often flavoured with spices, such as cumin or sumac, and can be served garnished with olive oil, chopped tomatoes, cucumber slices, parsley, pepper, mint leaves ,chickpeas, and nuts.

Why you should try having Hummus!

Hummus provides a wide variety of vitamins and minerals. It is also a great plant-based source of protein. Hummus is rich in Calories, Fat, Protein, Carbs, Fiber, Manganese, Cooper,Folate, Magnesium, Phosphorus, Iron, Zinc, Thiamin,Vitamin, Potassium.

Ingredients

What all will you need.

• 2 cups of chickpeas, or garbanzo beans
• 3 to 5 tablespoons lemon juice, depending on taste
• 1 1/2 tablespoons tahini, sesame paste
• 3-4 cloves garlic, peeled and crushed, toasted in vegetable oil
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1/4 tablespoon red chilli powder
• Handful of fresh coriander or mint leaves, optional garnish

Steps for preparations

# Use freshly boiled chickpeas – The best hummus comes from using freshly boiled chickpeas and not canned chickpeas. So yes, do take some time to soak chickpeas and then cook them. Soak the chickpeas for 8-9 hours or leave it to soak overnight. A pressure cooker is great resource for cooking chickpeas thus saving time. I always cook soaked chickpeas in a pressure cooker as its quick and does not take a long time. It takes approx. 4-5 whistles to get the chickpeas done..

#Cook the chickpeas really well– to get a nice creamy smooth hummus, the chickpeas have to be cooked really well till it become mushy. They should be easily mashed when you press them between your fingers. Any raw bits in the chickpeas, can ruin the hummus. Also, if there are any brown chickpeas try avoid using them.

#Peeling chickpeas or not – Some hummus recipes peel of the chickpeas. Now peeling chickpeas takes a lot of time. I don’t usually peel chickpeas when making hummus. Even without peeling them you can get a smooth hummus. But if you want a really super smooth hummus, then take some time out and peel the chickpeas.

#Tahini vs sesame seeds – both tahini and sesame seeds work very well while making hummus. I have used both tahini as well as sesame seeds at different times – and both of them give a good taste. So, in this recipe you can add either tahini or sesame seeds.

#Olive oil – one of the ingredients that I always recommend while making hummus is olive oil. It gives an amazing flavour and taste.

DIRECTIONS

1)Add all of the ingredients, to a food processor (blender)and blend on high, stop occasionally to scrape the sides. Continue until a smooth consistency is achieved. The longer it’s left to blend, the smoother it becomes… I usually keep for 5-6 mins.

2. Taste test the hummus. If you’d like the consistency to be creamier, add more olive oil or tahini or you can add more lemon juice according to the taste you prefer or desire to get.

3. Once achieve the desired smooth hummus- Plate, garnish, and serve!

*Additional *

Tips on How to make Tahini sauce

Here are the following instructions on how to make Sesame seed paste or rather Tahini sauce.

1) Roast the Sesame seeds (til) on the fry pan. Keep on medium heat.

2) Once the seeds turns slightly golden brown, put the flame off and transfer it to the mixer jar or a blender.

3) Blend it till you achieve a smooth tahini paste. And your Tahini sauce is ready!!!

That’s how easy it is to prepare Hummus. Do give it try!!

Thank you and much love to everyone who’s reading this post:)