Hummus, a very popular Middle Eastern dip that is used as an appetizer and served with pita bread. Hummus is a creamy puree of chickpeas and tahini (sesame seed paste) seasoned with lemon juice and garlic, and is a popular dip and spread in Middle East. It is popular throughout the Middle East, Turkey, North Africa, Morocco, and in Middle Eastern cuisine around the globe. Hummus can be served as part of a meze platter; with bread for dipping; as spread or filling for pita bread; or in sandwiches. It is served as a snack or starter or appetizer or an accompaniment to falafel. In each place hummus is garnished differently like whole chickpeas, paprika, sumac, olives, pine nuts, parsley, coriander and more.
In this recipe, aim sharing basic hummus recipe, an easy dip recipe, great to make sandwiches for your lunchbox, or simply to serve with breadsticks or pitta. In London, it is sometimes served with tortilla chips or crackers and served with olive oil, garnished with whole chick pea and paprika on it or just a drizzle of paprika oil (like chilli oil). In London, Nandoos is my favourite restaurant and here we get hummus with pitta bread and to drizzle on or garnish we get chilli oil, which is reddish in colour, which I love the most to eat with hummus. So I have adopted this idea in my recipe. In super markets also we get but it is so easy you can make at home and refrigerate or freeze it. I have prepared hummus the way I like, even you can adjust with the ingredients the way you like it.
Ingredients
Basic hummus recipe
- Chick peas (boiled or tinned) – 1/2 cup
- Olive oil – 2 tbsp
- Cumin seeds (roasted) – 1/2 tsp
- Chilli powder (optional) - a pinch
- Garlic clove – 1
- Tahini paste – 1/4 cup
- Water – 1/3 cup
- Coriander leaves (chopped) – 2 tbsp
- Lemon juice (optional) – 1 tbsp or more
- Salt - as required
Garnishing
- Chilli oil – 1 tbsp
- Chick pea (boiled or tinned) – 2 tbsp
Chilli oil
- Paprika or chilli powder – 1/2 to 1 tsp
- Olive oil – 1/3 cup
Method
Chilli oil
- Heat the olive oil in a small vessel, when it is moderately warm add the paprika or chilli powder, it will sizzle lightly but it should not burn and become dark. You can allow it to cool or drizzle, chilli oil when it is warm.
Basic hummus recipe
- You can take parboiled tinned chick pea or you can boil the chickpeas by soaking overnight and boiling them in a pressure cooker.
- Drain the boiled or tinned chickpeas and rinse. Reserve a few whole chick peas for garnishing or serving.
- Combine the chickpeas, coriander leaves, garlic, olive oil, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.
- Serve into a serving bowl or dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil or olive oil and scatter with the reserved chickpeas or with chilli oil or Sprinkle with paprika or chilli powder and drizzle some chilli oil around the hummus and serve with pita bread (cut into strips).
Notes
- In the above hummus I have not added lemon juice, but it is added, without adding hummus it tasted delicious.
- You can add roasted cumin powder or smoked paprika also for the taste. Add the cumin and a generous pinch of salt, then gradually tip in enough cooking water to give a soft paste – it should just hold its shape, but not be claggy. Taste and add more lemon juice, garlic or salt according to taste.
- If adding lemon juice taste and add more lemon juice as per taste. Sprinkle with paprika or chilli powder and drizzle some chilli oil around the hummus and serve with pita bread (cut into strips).
