Hummus is something that we make very frequently at home. Anytime we fry or grill chicken, hummus has to be there. In fact, it is easier to make than have a gravy go alongside with it. The combination of “khubz”, hummus and fried chicken is amazing. My kids normally don’t need any accompaniments for hummus. All I have to do is give it to them in bowls and watch with a smile, the way they scoop it up into their mouth and mess up their whole face… 🙂
Updated with new pictures and recipe of June 11, 2017: Hummus is something that I make at home so regularly, that it makes me cringe that I have not updated it with new pictures earlier than this! Better now than never, right? I have also given a little update in the recipe. I add cumin now which I used to not add previously and am so loving the taste! The beauty about hummus is that it goes with khubz, with sticks of vegetables like carrots and cucumber and even with some grilled chicken! My favorite combination with hummus is this peppery grill chicken – really amazing! 🙂
Below is the old click… you may understand why I am cringing? 😀
- 1½ cup dry chickpeas, washed and soaked in lots of water overnight
- 6 cloves of garlic
- 4 tbsp tahini paste (sesame seeds paste)
- 1 tbsp paprika powder
- 1 tsp cumin powder
- Salt, as required
- Olive oil, as required
- Pressure cook the chickpeas in little water (do not add too much water, just level should do) with the garlic and salt till well cooked.
- Drain and allow to cool. Reserve the water for grinding.
- In a grinder, add the cooked chickpeas, garlic, the tahini paste, paprika powder, cumin powder, a glug olive oil, salt and little of the water in the cooker and blend together into a very thick paste.
- If you face difficulty in blending, add a little more water.
- Scrape into a serving bowl and serve with a splash of paprika and olive oil drizzled on top!
The amount of the tahini paste,cumin and paprika is totally upto your like. We like to have the tahini taste so we add more.
For a slightly tangy version, add the juice of a lime at the end and mix well.
If you are using tinned chickpeas, you can use raw garlic while grinding. It doesn't make much different to taste.