Tuesday, March 24, 2015

Classic Hummus

Yields: 3 to 4 cups depending on the consistency


Dried Garbanzo/ Chick Peas – 2 cups
Garlic Cloves – 3
Salt to taste
Peppercorns, freshly ground – 1 teaspoon
Cumin Powder, freshly roasted and powdered – 2 teaspoons
Lemon Juice – 3 to 4 tablespoons
Olive Oil – 1/3 cup + 1 tablespoon
Tahini –  1/4 cup (recipe here)
Paprika Powder – 1 teaspoon
Thyme - 2 stalks

  1. Soak chickpeas overnight (or 7-8 hours) in plenty of water.
  2. Discard the water used for soaking. 
  3. Pour sufficient water to the chickpeas and pressure cook them or cook on open flame. Cook until the chickpeas are soft but still hold shape. The chickpea should get mashed when pressed between two fingers.
  4. Once cooked, strain all the water and reserve the water for later use.
  5. If you prefer the hummus very creamy, remove the skin off each chickpea. I prefer hummus with more fiber, so I do not remove the skin.
  6. Now transfer the chickpeas into the blender.
  7. Add garlic cloves and salt. Remember that Tahini that will be added later already has some salt added. Blend for about 15 seconds. 
  8. Now scrape the sides of the blender to mix up the ground chickpeas, add ground peppercorns, cumin powder, lemon juice and about 1/2 cup of reserved water (used for cooking chickpeas). Blend for another 15 seconds. Scrape down the sides of the blender.
  9. Now add tahini, process for about 15 seconds. Scrape down the sides of the blender.
  10. Pour olive oil, preferably, with the blender still running. Blend for about 20 seconds. Adjust the consistency of hummus by adding a little more (1/4-1/2 cup) reserved water, if required.
  11. Transfer into a serving bowl, drizzle 1 tablespoon of olive oil, sprinkle paprika powder.
  12. Garnish with thyme.
  13. Serve with pita wedges, baby carrot, celery or tortilla chips. Or store in air tight container for a week and serve when required.


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