International · Mediterranean / Mid eastern · Vegetarian

Classic Homemade Hummus

I am a huge hummus fan and one of my favorites is Roasted Red Pepper and Garlic Hummus. Few weeks back, I had this crazy craving for Hummus. All I wanted was some Hummus and since the restaurant wouldn’t deliver only that, my husband ended up ordering the whole dinner so that I could enjoy freshly made delicious Hummus. Unfortunately, it was pale, unappetizing and totally disappointing. That’s when I decided to try and make hummus at home from scratch.

My husband was my guide while making Hummus, since he had made it at home before. He had his own tips and tricks for making it. We made a rich, creamy, tangy hummus with a smooth texture and a hint of paprika which tasted great with pita. Absolutely delicious!

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Serves: 4
Cooking time: 15 mins

Ingredients

1½ cup cooked chickpeas
¼ cup Tahini
1/8 cup lemon juice,adjust to taste
2 tbsp olive oil
¼ tsp cumin powder
1 clove garlic, small size, minced
¼ tsp salt, or adjust as per taste
Dash of smoked paprika powder
4 tbsp water

Preparation

1.  Soak chickpeas overnight in water and pressure cook it. Drain and rinse the chickpeas. Keep aside in a bowl.
2.  Take Tahini and lemon juice in a food-processor and process for 30 sec. Then scrape the sides and bottom of the food-processor and process for more 1 min.
3.  Add garlic, cumin powder, olive oil and salt to the food-processor and process for 1 min.
4.  Scrape the sides and bottom of the food-processor and process for more 30 sec or until everything is blended well.
5.  Add half the chickpeas to the food-processor and process for 1½ mins.
6.  Then add rest of the chickpeas to the food-processor and process for 1½ mins.
7.  Gradually add 4 tbsp water to it and process further for 1 min or until you achieve a pourable, smooth and fine consistency.

Drizzle olive oil over the serving dish and sprinkle a dash of smoked paprika. Enjoy with pita bread!

spoonful O’tips

1.  While processing, you can use the same water that the chickpeas were soaked in overnight.
2.  It is a longer procedure but for a smoother Hummus, cook the chickpeas and remove the skins before blending them.

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