Posted in dips, international

Hummus Recipe


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
  • Salt
  • 1 Tsp Olive oil (For Garnish)
  • 4-5 Sliced Black/Green Olives (For Garnish)


  1. Soak chickpeas overnight or for 5-6 hours.
  2. Transfer soaked chickpeas and water to a pressure cooker and boil . Lower the heat after one whistle and cook for 20-25 minutes.
  3. Allow chickpeas to cool down.
  4. Transfer boiled chickpeas, tahini, garlic paste, yogurt, lemon juice, chilli flakes, sumac powder, olive oil and salt to a grinder-jar.
  5. Blitz the mixture till you receive a smooth paste.
  6. Garnish with olive oil and sliced black/green olives. Serve with lavash crackers or pita bread.



  1. 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.
  2. Water (used for boiling chickpeas) can be added to grinder-jar if you face difficulty in grinding chickpeas.








Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s