Accompaniments and sides
Easy Garlic Hummus| How to make Hoummus | Garlic Hummus with Tahini
Easy Garlic Hummus| How to make Hoummus | Garlic Hummus with Tahini
Easy Garlic Hummus| How to make Hoummus | Garlic Hummus with Tahini
Prep time:15 mins
Cooking Time: 15 mins
Total Time: 30 mins + soaking time for chickpeas
Servings: 4-5 people
Garlic Hummus(Hoummus) is a delicious spread or dip made from chickpeas (garbanzo beans), tahini, lemon, and spices. It is commonly eaten in the Middle East and the Mediterranean. However, by now the entire globe has embraced hummus with slightly regional variations. Tahini, the essential ingredient of hummus, is a paste made from grinding sesame seeds. Lemon gives tanginess to the hummus. Freshly peeled garlic gives a good robust taste to this creamy hummus. When in a hurry and you have no patience and time to soak chickpeas, canned chickpeas can be used
A good hummus recipe calls for good quality chickpeas, good olive oil and a creamy texture. Various garnishes can be used for hummus such as roasted sesame seeds, roasted pine nuts, chopped parsley, smoked paprika or sumac. This is a good side dish to go along with roasts, grills, falafel and salads.
Video Recipe:
Easy Garlic Hummus| How to make Hoummus | Garlic Hummus with Tahini
Ingredients:
- 1/2 cup raw chickpeas
- 7-8 small cloves of garlic OR 3-4 big cloves
- 1-2 green chilies chopped
- 1 tsp cumin seeds
- 2 tbsp tahini paste
- ½ to 1 tsp salt
- juice of around 1/2 lemon (adjust as per taste)
- 1/4 cup olive oil or as needed
- 1/2 tsp smoked paprika
- Around 1/4 cup cold water or as needed
For Garnish:
- 1/2 tsp sumac powder
- 1 tsp roasted sesame seeds
- Few chopped parsley leaves
Method:
- Organise the ingredients.
- Soak chickpeas overnight or for 4-5 hours at least.
- Pressure cook or boil the chickpeas with little salt till soft and creamy.
- Heat a tbsp of olive oil.
- Saute garlic and green chilli. Set aside till cool.
- In a electric chopper/food processor or blender add boiled chickpeas, sautéed garlic and chillies, cumin seeds and blend.
- Halfway through give a stir .
- Add olive oil, tahini paste, lemon juice, around ¼ cup water and salt.
- Blend till smooth and creamy.
- Transfer into a wide bowl.
- Drizzle some more olive oil. Garnish with smoked paprika and parsley and serve.
- Hummus stays good in the refrigerator for 3-4 days.
Recipe Notes:
- Use good quality chickpeas and olive oil.
- The chickpeas should be boiled nicely. You may use a pinch of cooking soda while boiling.
- You can add other herbs such as oregano or thyme if desired.
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