Hummus – Just Pulse Until Smooth

Every summer needs a dip which is cool and can be eaten with things that are cool. And that one dip of mine that I take extremely pride in is hummus.

Hummus and I have an eight-year old relationship. Mediterranean cuisine was introduced to me by Mr B  soon after our marriage. There was an amazing Mediterranean joint in a Chicago suburb and we were regulars there (Hello Pita Inn!). For every pregnant female, there comes a time in her nine-month adventure, when she helplessly, irrationally and madly craves for a certain kind of food. For me, that food was pita with falafel and hummus. I was clearly overeating with no stops, stuffing myself with hummus. Once Little B was born, as soon as she was able to eat, I started feeding her hummus-laden snacks. Yeah, I had lots of hummus-related crazy spells!

Making hummus is pretty easy except for one thing. Its recipe requires tahini and you may or may not get that commonly in stores here in India. If you do, it is often expensive. The other option is to make tahini at home, which is again an easy recipe but first making tahini and then making hummus makes the whole thing cumbersome.

Therefore, presenting –

Three-Step Simplest Hummus Recipe Without Tahini

What Would You Need

A food processor

½ cup sesame seeds

¼ cup olive oil

1 packed tablespoon chopped parsley

2 cloves garlic – peeled and chopped

2 cups cooked chickpeas/garbanzo beans (these can be home cooked or canned)

½ tablespoon lemon juice (or more if you like your hummus tangier)

Salt

Paprika

How To Go About It

Place sesame seeds and olive oil in a food processor. Pulse them together until smooth.

Add in parsley and garlic. Pulse until smooth.

Add in chickpeas along with lemon juice and salt as per taste. Pulse until smooth.

Adjust the consistency of the dip by adding olive oil. While serving, top up with a splash of olive oil, a sprinkle of  paprika and a sprig of parsley.

Make the hummus your own by adding herbs and spices that you love. You can add cumin, olives, basil, coriander or garam masala.

Chickpeas curries are made quite often in Indian households. For such curries, we soak and boil chickpeas.  You can boil a little extra and make hummus out of them. Like that you don’t have to do any extra preparation for making hummus. Every time you make chickpea curry, you can make a bowl full of hummus along.

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