Hummus Recipe
Recipe type: Dip
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
Hummus is a Middle-Eastern dip recipe made from chickpeas and pairs really well with pita & falafel, nachos, and pita chips. It doubles as a healthy sandwich spread too. Hummus is gluten free & vegan friendly.
  • Dry Chickpeas – ¼ cup
  • Water – 1 cup, for pressure cooking
  • Tahini paste – 2 tbsp (recipe here)
  • Garlic – 1 tsp, chopped
  • Byadgi chili – ½ tsp + some more for garnish
  • Cumin – ½ tsp
  • Salt – to taste
  • Olive oil – 2 tbsp + 2 tbsp
  • Lemon juice – 1 tbsp
  • Coriander leaves – for garnish
  1. First of all, rinse the chickpeas. Soak them overnight in sufficient water. They almost double up in volume.
  2. Next day, drain the chickpeas and refresh them with fresh water. Pressure-cook the chickpeas with 1 cup water for 6-8 whistles or until done.
  3. Drain the chickpeas and reserve the stock. Let the chickpeas cool off for a few minutes.
  4. Transfer the chickpeas to a grinder jar or the food processor. Add garlic, cumin powder, byadgi chili, salt, tahini, 2 tbsp olive oil, lemon juice. Pulse them ingredients to break them down a bit.
  5. Add ½ cup of reserved stalk or as needed to achieve the right consistency. Blend the hummus until smooth and creamy.
  6. Take the hummus out onto a shallow dish. Make ridges with a spoon. Garnish with the remaining 2 tbsp of olive oil, a fat pinch of byadgi chili powder,and some coriander leaves.
  7. Lebanese Hummus is ready. Serve with pita and falafel or nachos. Enjoy.
Nutrition Information
Calories: 245 kcal Fat: 13.2 g Carbohydrates: 22 g Sugar: 1.4 g Sodium: 12 mg Fiber: 5.4 g Protein: 7.9 g Cholesterol: 8 mg
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