Hummus - the versatile Middle Eastern Dip

Hummus had been on my list to try for a long time. Somehow i had not made it, surprisingly for it is such a simple dip with all the ingredients I almost always have. Finally i made it along with Falafel, a fritter with chickpeas and pita bread (recipes will soon follow).

Hummus is a dip/spread that is made from chickpeas/garbanzo beans. In fact, hummus is the Arabic word for chickpea. It is apparently one of the oldest foods dating back to ancient Egypt.

There are so many variations for the recipe of Hummus, just like our chutney, fo example. Each one has their own preference for ingredients, and their quantities, spice and salt level and so on. The only common factor being Garbanzo beans and Olive oil. Some versions use Tahini - a paste of roasted sesame seeds and olive oil and some do not. I have however made tahini as well and added it to my version of hummus.

Here's my version...

Hummus - The versatile Middle Eastern Dip

Prep Time: 10 minutes

Cooking Time: ~30 min to cook the beans, none after that

Ingredients:

Chickpeas or garbanzo beans - 1 cup, washed and soaked overnight

Lemon/lime juice - 2 Tbsp (adjust acc to taste)

Tahini - 2 Tbsp - Recipe below

Garlic - 2 cloves

Red chili powder - 1/2 tsp, optional

Parsley - 2 Tbsp, chopped

Roasted Cumin powder - 1/2 tsp, optional

Salt - 1/2 tsp

Olive oil - 2-3 Tbsp

For Tahini

White sesame seeds - 2 Tbsp, roasted

Olive Oil - 1 Tbsp

Preparation:

• Cook chikpeas in enough water till well cooked - for about 30 minutes. Drain and set aside. Reserve some of the water used for cooking
• Roast white sesame seeds and grind it to a paste along with olive oil to make tahini paste.
• Combine the chikpeas, tahini and the remaining ingredients in blender or food processor. Add 1/4 cup of liquid from boiling the chickpeas.
• Blend for 3-5 minutes on low until thoroughly mixed and smooth.
• Place in serving bowl, and create a shallow well in the center of the hummus.
• Add a small amount (1-2 tablespoons) of olive oil in the well.
• Garnish with parsley (optional).
• Serve immediately with fresh, warm or toasted pita bread or falafel or cover and refrigerate for later use.
• Stays fresh in fridge for about 3 days.

Notes:

As said earlier, there are a number of possibilities to experiment with this simple dip. Vary your spices, add your favorites and try out.