Authentic Hummus Recipe
The most Authentic Hummus recipe ever! This dish is unusually luscious and creamy, easy and quick to make – something to drool for. Prepared from a handful of classic ingredients which is a combination of – Chickpeas, garlic, olive oil, tahini and a few others – A small prep and your dish will be ready in a few mins.
Ingredients – you’ll need
- 250 gms /1½ cup cooked chickpeas
- 4 tbsp / 1/4 cup tahini
- 1-3 small garlic cloves (crushed)
- 4 tbsp / 1/4 cup lemon juice (1 big lemon)
- 2 -3 tbsp extra-virgin olive oil
- 1/2 tsp roasted ground cumin
- Salt to taste
- 2-4 tbsp water or reserved water from cooked chickpeas
- Pinch of sumac or paprika powder (serving)
Cooking chickpeas – Two ways
- Rinse the chickpeas and soak them overnight. Next morning, pressure cook them with a pinch of salt and wait for a few whistles (make sure that you do not overcook the chickpeas or else it will be too mushy)
Place the washed chickpeas in a pot. Add water, which covers them and is above one inch. You can add some baking soda (optional). Once it starts to boil, reduce the heat and let it simmer until the chickpeas are soft (this procedure might take a little longer than the first variation)
In either of the cases, do not forget to keep some water from the boiled chickpeas (it is called aquafaba)
- Keep a handful of chickpeas aside. Transfer the remaining beans into a grinder (try and make sure the beans are still warm before you churn them – adds to taste). Add in the garlic and blend till it takes a perfectly smooth texture.
- You can now add the tahini, and lime juice and blend it again. To get a perfectly smooth paste, you would need to pulse it for some time. Even if you are using a high voltage grinder, do run it for 3-5 minutes and move the paste with the help of a spoon
- Add some olive oil, salt, and cumin and blend again
- Check if the hummus is too thick and if there are any bits of chickpea which are still waiting to blend in. Add some boiled chickpea water and run the grinder again to get an even consistency
- Hummus is now ready to serve. Transfer to a serving plate, spread but don’t flatten the hummus. Put the handful of chickpeas in the middle of the hummus, and drizzle some olive oil and sumac/paprika on top of it. For flavours, one can even add chopped olives and parsley
- These are great as an appetizer or a side dish and can be relished with pita bread, some vegetable sticks (carrots and cucumbers), plain or cheese crackers, or chips. You can even use it as a spread or on a salad as a dressing.
There are some variations which are equally popular – Roasted Garlic, Bell Pepper, Sun-dried tomato Hummus (the recipe will be out soon)
To make the best hummus, one has to make sure that the tahini sauce is up to mark. If this sauce is bitter – it will ruin the taste of your hummus (we do have an authentic recipe of tahini as well – will be updated in the next recipe run)