Hummus – Arabic Chickpea Dip

Staying in UAE, Arabic food comes like normal to all of us, even though many of us may not cook their food much at home. Each time, we are out, the first thing I would want is the kebabs from any Lebanese food joinery for sure. Nothing can beat the satisfaction of eating the juicy succulent kebabs so well grilled… yummm…. always served with loads of salad, “khubz” (Arabic bread) and hummus…

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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… πŸ™‚

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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!Β 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! πŸ™‚

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Below is the old click… you may understand why I am cringing? πŸ˜€

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Hummus - Arabic Chickpea Dip
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dips
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 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
Instructions
  1. 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.
  2. Drain and allow to cool. Reserve the water for grinding.
  3. 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.
  4. If you face difficulty in blending, add a little more water.
  5. Scrape into a serving bowl and serve with a splash of paprika and olive oil drizzled on top!
Notes
I normally use my large grinder of my Prithi mixer and do the grinding in two trips.
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.



Yum

Comments

  1. says

    I have a big tub of the storebought stuff in my fridge. I need to get the homemade going. Thank you girlie, for this easy recipe. Yours looks absolutely dipworthy!

  2. says

    I can't make this as I don't have Prithi or Sumeet! heheh just joking :P..we love hoummous too, but I am so lazy to make tahini from scratch ( difficult to get tahini in shops here) so I usually omit that :-(..I like that swirls u make on the hoummous..I can never know how to make that!

    • says

      haha jehanne… u r so funny!!! i just meant a grinder… hehe… hmm… that's difficult, maybe i'l courier bottles of tahini sauce for you from here… πŸ™‚ those swirls just happened, i did nothing much… πŸ™‚

    • Rafeeda AR says

      Oh really? :O Hummus keeps featuring on our tables all the time… the kids love them… Thanks a lot dear…

    • Rafeeda AR says

      I bet dear if you make them at home, you will never go back to the storebought version. πŸ™‚ Thank you so much Tisa dear…

Trackbacks

  1. […] Hummus is very regular in our home, especially because the kids love it. Azza would take a bowl and lick it clean without any accompaniments with it. We always grill or roast a whole chicken, and serve it with hummus, salad and some Lebanese bread – it becomes such a filling meal. This is just a variation – chickpeas is normally what is used to make hummus, however I have used green peas in this case. Especially when you want to have hummus but you haven’t presoaked the chickpeas, frozen green peas come to the rescue. Apart from the green hue, there is literally no difference in the taste! Off to the way I make it… […]

  2. […] Hummus is very regular in our home, especially because the kids love it. Azza would take a bowl and lick it clean without any accompaniments with it. We always grill or roast a whole chicken, and serve it with hummus, salad and some Lebanese bread – it becomes such a filling meal. This is just a variation – chickpeas is normally what is used to make hummus, however I have used green peas in this case. Especially when you want to have hummus but you haven’t presoaked the chickpeas, frozen green peas come to the rescue. Apart from the green hue, there is literally no difference in the taste! Off to the way I make it… […]

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