Monday, December 6, 2010


Hummus is a dip/spread that is made from chickpeas. In fact, hummus is the Arabic word for chickpea. You may notice that many hummus recipes call for garbanzo beans, not chickpeas. Hummus tastes different everywhere. Some types of hummus have a strong lemon flavor, some have an overwhelming garlic flavor, and some hummus has a spicy tone. When making your own hummus, you have to keep your own taste buds in mind. If a recipe calls for a lot of tahini and you don't like tahini, scale down the amount or simply omit it. The fun about Middle Eastern cooking is that the ingredient amounts aren't set in stone. Add a little of this and take away that and you still have a culinary masterpiece!
Hummus is one of the more popular Middle Eastern dips. Served with fresh or toasted pita bread, hummus makes for a great snack or appetizer. Tahini is an important part of the hummus recipe and cannot be substituted. However, it can be omitted.

Source Adapted from here

Ingredients :

• chickpeas or garbanzo beans - 1can or 2 cups

• Liquid from can of chickpeas - 1/4 cup

• Lemon juice (depending on taste) - 3 -5 tbsps

• Tahini - 11/2 tbsp

• Garlic, crushed - 2 cloves

• Salt - 1/2 tsp

• Olive oil- 2 tbsp


• Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor.
Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
• Place in serving bowl, and create a shallow well in the center of the hummus.
• Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
• Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
• For a spicier hummus, add a sliced red Chile or a dash of cayenne pepper.

Storing Hummus :

• Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

Note : While using the chickpeas , boil them till tender soft and use the same boiled water (broth) in the preparation process.

Tahini Process :


• Sesame seeds /Nuvvulu (white)/Till - 2 cups

• Olive oil or vegetable oil - 1 cup


• Take a pan and toast the sesame seeds for 5-10 minutes, tossing the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

• Pour sesame seeds into food processor/grinder and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pour able texture. Add more oil and blend until desired consistency.