Hummus Dip
This creamy, dreamy Middle Eastern hummus dip is to die for!
Originating from the Middle East, hummus has become a beloved snack, spread, and dip worldwide.
The word “hummus” itself means “chickpea” in Arabic, and chickpeas are the primary ingredient in this dip. It is prepared by mashing chickpeas with tahini (ground sesame paste), olive oil, lemon juice, and garlic. Over time, this dip has evolved with regional variations, such as the addition of spices like cumin or sumac.
Nutritional Benefits of Hummus:
Chickpeas, the star ingredient, are a great source of plant-based protein, making this dip an excellent option for vegetarians and vegans.
Tahini and olive oil, common hummus ingredients, provide healthy fats.
The garlic and lemon juice in this dip are powerful antioxidants.
Preparing your own homemade hummus is easy, and it allows you to customize the flavors to your liking. I have given you a basic recipe to help you get started. Using this recipe as a base, you can blend in cooked beets, jalapenos paste (if you like some heat), bell peppers, etc. The possibilities are endless!
Best part is that it is healthy and you can enjoy it guilt free.
Serving Suggestions
As a dip for carrot sticks, cucumber slices, and bell peppers.
Spread on toast or pita bread with your favorite toppings like avocado, tomatoes, or olives.
A side dish to complement grilled meats or roasted vegetables.
As a healthy alternative to mayonnaise in sandwiches.
Make it a complete meal by topping it with shredded beef or chicken and eating it with garlic bread, naan, pitas or tortillas!
Storage
Always keep it refrigerated. Make sure to use a clean spoon to scoop it out. The olive oil and lemon juice provide it with a good shelf life, and you can use it for up to 1 month
Hummus Dip
Equipment
- Blender or food processor
Ingredients
- 2 cups drained chickpeas (boiled or canned- place in the freezer for 30 minutes)
- 4- 5 cloves garlic (or 2 teaspoon if using minced garlic)
- 3 tablespoons fresh lemon juice (or 1.5 teaspoon citric acid)
- 1/4 cup tahini paste
- 1 teaspoon salt
- 1/4 cup olive oil
- 1/4 – 1/2 cup chickpea water (or more as required)
- 1/2 cup ice-cubes
- 3 tablespoon pickle juice (optional but recommended)
- 1/4 teaspoon jalapeno paste (optional)
- 1/4 teaspoon paprika powder (optional)
- 1/4 teaspoon sumac (optional)
Instructions
- Place chickpeas, garlic, lemon juice, tahini paste, (pickle juice if using) & salt in a food processor or blender and blend it for some time until MOST of the chickpeas have broken down.
- You need to stop a few times to scrape down the sides.
- Now with the machine running, drizzle olive oil through the chute of the processor or top of the blender.
- Stop and then scrape the sides again making sure no chunks are present.
- Now again with the machine running, add ice cubes and keep blending for 4-5 minutes.
- Slowly add the chickpea water (if needed) until the desired creamy texture is achieved.
- At this point paprika powder or jalapeno paste can be added if using.
- Continue blending for at least 5 minutes more, stopping in between if the machine starts to warm up. This will ensure the smooth creamy consistency of the hummus.
- Once done, spread on a serving plate, drizzle olive oil and sprinkle sumac or paprika powder.
- Leftovers should be stored in the fridge. Flavors develop over time.
Notes
- Many suggest removing the skin of the chickpeas but that is tedious and I have not noticed any major change in the creaminess.
- Using partially frozen chickpeas prevents the machine from heating up.
- Some add yoghurt but the taste of the hummus changes over time as the yoghurt starts to become sour.
- Pickle juice is a game changer. This is the vinegar water in which store-bought dill pickles or banana pickles are submerged.
- If you like a bit of a kick, add jalapeno or paprika powder.
- Don’t dump olive oil, chickpea water and ice-cubes. It’s important to DRIZZLE it, to allow it to incorporate completely and then you can adjust the quantity accordingly.
- It can be stored in the fridge for up to 1 month.
Pickled Turnips
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