I am a big fan of Lebanese cuisine and so is my husband. We often make falafels at home and serve them with garlic sauce and hummus. A Lebanese food is so incomplete without the creamy, hearty dip that hummus is. To those who are new to the Lebanese cuisine, here is an introduction for you.
What is Hummus?
It is a dip that is prepared from boiled chickpeas or kabuli chana. The chickpeas are ground with some condiments to create a smooth paste that taste incredibly good. The tahini paste is something you cannot skip. Garlic, salt, smoked paprika and parsley are also a part of the authentic hummus recipe.
In spite of being used to hot and spicy Indian food, I love the fullness and flavor profile of hummus a lot. Hummus comes across as an exotic dish to many, and I can say that from what I have observed. It’s my humble attempt to enable more people to try this delightful food by tweaking the recipe a little bit to suit the Indian palate and considering the availability of ingredients.
Ingredients and their Substitutes
Like I said, I have tweaked this hummus recipe, but only to an extent to enhance its hotness and altering the garnishing ingredient. Traditionally, hummus is garnished with flat-leaf parsley. It’s really hard to find parsley in India. So I have used fresh coriander leaves or cilantro that is widely available. Also, smoked paprika is not as hot as what Indians are used to. Byadgi is a variety of red chili that is mild, but not milder than paprika, and has a great taste. You can easily find dried byadgi mirchi at the grocery stores. Grind them to a fine powder at home.
I strongly recommend that you do not replace olive oil in this hummus recipe or the tahini recipe. But if at all you have to, go for filtered groundnut oil. The refined oils are not that great and do not contribute to the flavor profile of hummus in any way.
How to Make Hummus
- Dry Chickpeas – ⅓ cup
- Water – 1 & ½ cup
- Tahini paste – 2 tbsp
- 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
- Rinse and soak the chickpeas overnight. They almost double up in volume. Next day, pressure-cook the chickpeas in the same water for 6-8 whistles or until done.
- Drain the chickpeas and reserve the stock. Let the chickpeas cool off for a few minutes.
- 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.
- Add ½ cup of reserved stalk or as needed to achieve the right consistency. Blend the hummus until smooth and creamy.
- 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.
- Lebanese Hummus is ready. Serve with pita and falafel or nachos. Enjoy.
Middle-Eastern Hummus Recipe with Step by Step Pictures Below
First of all, rinse 1/3 cup chickpeas. Soak the chickpeas overnight in 1 and ½ cup of water. They almost double up in volume.
Next day, pressure-cook the chickpeas in the same water for 6-8 whistles or until done.
Drain the chickpeas and reserve the stock. Let the chickpeas cool off for a few minutes. Also, lay the remaining hummus ingredients out in advance.
Transfer the chickpeas to a grinder jar or the food processor. Add 1 tsp chopped garlic, ½ tsp cumin powder, ½ tsp byadgi chili, salt to taste, 2 tbsp tahini paste, 2 tbsp olive oil, 1 tbsp lemon juice. Pulse them ingredients to break them down a bit.
Add ½ cup of reserved stalk or as needed to achieve the right consistency.
Blend it until smooth and creamy.
Take it 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 a few coriander leaves. Lebanese Hummus is ready. Serve with pita and falafel or nachos. Enjoy!