If you have never had humus or don’t know what it is, this post will tell you all about it. DO give it a try at home and you will love it.
The word hummus, (which has various spellings) is an Arabic word meaning “chickpea.” Hummus is a Levantine Arab dip or spread that is made from chickpeas that have been cooked and mashed, then blended with tahini (a paste made from sesame seeds), olive oil, lemon juice, garlic and salt. Because hummus has been around for so long, and in so many different variations, the exact origin has been lost in antiquity. Hummus is also high in iron and vitаmin C, and has beneficial amounts of both vitamin B6 and folate. It is also a good source of protein, fiber and potassium.
The first time I had hummus was ~10 years back in Germany and I have been a fan ever since. I looked up a few recipes of hummus online and settled on this one with a few changes to the basic recipe around 3 years back.
In the hummus-loving world, there are two camps. Some love the zest and deep flavour of tahini added, others could really go without it. I prefer it without tahini and hence, this hummus recipe does not use tahini.
The best way to have hummus is with pita bread. It is a refreshing change from the usual dips amd mayonnaise and tastes good even in burgers and sandwiches.
Hummus is proof that some of the best things in life are the simplest. It can be made with just six ingredients and does not require much cooking – only boiling the chickpeas. You might come across hummus blended with red pepper, sun-dried tomatoes, and even caramelised-onion hummus in some supermarkets. The hummus recipe below will give you perfect basic hummus, and also a solid base on which you can experiment with flavours.
- Soak the chickpeas in water for 8-9 hours and then cook/boil them till soft.
- Take the cooked chickpeas, all the spices, garlic and parsley in a food processor. Retain the chickpea stock i.e. the water in which chickpeas were boiled.
- Add lemon juice and olive oil.
- Blend to a smooth paste. If you face any difficulties while blending, add some chickpea stock as required. More olive oil can also be added.
- Garnish the hummus with olive oil, sprig of parsley and serve with warm pita bread and falafel.
- The extra hummus can be stored in an airtight container in the refrigerator.
- Some people prefer to skin chickpeas before blending to get some extra smoothness in the hummus but in my opinion, it really isn’t enough of a difference to warrant the time and effort for skinning chickpeas.