Hummus, a Levantine and Egyptian food dip, is prepared with cooked chickpeas/garbanzo beans/kabuli chana. Other ingredients that go into making this delicious dip/spread are tahini (sesame seeds paste), garlic, lemon juice, olive oil and salt. I have added sumac powder, yogurt and chilli flakes to enhance the flavor of hummus. You can try a number of variations to regular hummus like Roasted Red Pepper Hummus , garlic hummus, mint hummus etc.
Chickpeas are known for being a significant source of protein, dietary fiber, folate and iron. They are also considered a moderate source of thiamin, magnesium and vitamin B-6.
Sesame seeds are a rich source of protein, Vitamin B group,calcium, magnesium, iron and a few more minerals. They are high in calories, so it is best to have them in moderation.
Hummus can be relished guilt-free as a dip for finger-foods or as spread for toast/ pita bread.
Serves : 3-4
- 1/2 Cup Chickpeas (Raw)
- 4 Tsp Tahini…..Refer to Notes
- 2 1/2 Tsp Garlic Paste
- 2 Tbsp Yogurt
- 1 Lemon
- 2 Tsp Chilli Flakes
- 1 Tsp Sumac Powder
- 1 Tsp Olive Oil
- 1 Tsp Olive oil (For Garnish)
- 4-5 Sliced Black/Green Olives (For Garnish)
- Soak chickpeas overnight or for 5-6 hours.
- Transfer soaked chickpeas and water to a pressure cooker and boil . Lower the heat after one whistle and cook for 20-25 minutes.
- Allow chickpeas to cool down.
- Transfer boiled chickpeas, tahini, garlic paste, yogurt, lemon juice, chilli flakes, sumac powder, olive oil and salt to a grinder-jar.
- Blitz the mixture till you receive a smooth paste.
- Garnish with olive oil and sliced black/green olives. Serve with lavash crackers or pita bread.
- Soak 2 tablespoons of sesame seeds overnight and grind with olive oil and salt for obtaining tahini. Use as necessary and refrigerate remaining in an airtight container.
- Water (used for boiling chickpeas) can be added to grinder-jar if you face difficulty in grinding chickpeas.