Recipe for Chickpea Hummus
Recipe for Chickpea Hummus
Hummus is a famous Middle Eastern delicacy! Here in Dubai, at most Arabic restaurants, Hummus, Garlic Paste and Kuboos(Pita bread) are served with almost every dish!Every once in a while, I like to break the monotony of eating the typical spicy Indian/Goan food and prefer purchasing Hummus, Pita Bread and Garlic paste from the store.Since I'm trying my best to avoid packaged foods, I decided to make Hummus at home! Not very sure if this is the right technique or method of making it, but it turned out extremely delicious and creamy.So, I'd like to share my version of Hummus with you! You can make hummus of Red Kidney beans,(we've eaten this at an Egyptian restaurant), Butter Beans(saw on Masterchef Australia) and any dried bean of your choice. The best part about Hummus is that you can add a vegetable purée of your choice too like beetroot, spinach, butternut, red spinach, etc. to give it some extra flavour(or more like to hide the veggies that you're not really a fan of😬)Do give it a try!
Servings 6 People
Ingredients
- 1 cup Chickpeas(washed and soaked in room temperature water overnight for around 8-10 hours)
- Juice of Half a lemon(you can add more if you like it lemony)
- 2 Tbspn Unsweetened Yogurt(curd)
- 2 Tbspn Olive Oil(Hummus tastes best with Olive Oil)
- 1 Tspn Salt
- 2 Medium cloves of Garlic(crushed)
- Paprika for garnish(optional)
- 6 Tbspn Chickpea Stock(that remains after boiling the chickpeas)
Instructions
- After soaking the Chickpeas, boil it in a pressure cooker till soft and keep it aside to cool at room temperatureNote:- do not discard the stock
- Once the boiled chickpeas come to room temperature, transfer them into a mixer grinder and add the yogurt, lemon juice, crushed garlic, salt and Olive oil and make a smooth paste by adding the chickpea stock little by littleNote:-The original Hummus gets its creamy texture from tahini(sesame seed paste) but since I didn't want to use store bought Tahini, I substituted Tahini with Full Fat Yogurt and it worked equally well. Do not add the oil all at once. Add it little by little
- Transfer the Hummus into bowls and dust some paprika and drizzle some olive oil on the top and serve with Pita Bread! Note:- You can have Hummus Warm, at room temperature or Cold, choice is yours.
- You can store Hummus in an airtight container in the refrigerator for upto a week.