White Chickpea Hummus is an appetizing and healthy party dip or spread that can be easily made at home using basic ingredients from the pantry.
Origin of Hummus:
Hummus is indeed a very popular dip that is originated from the Middle Eastern regions. It is served as one of their staples and easily available in all the grocery stores. Most of the people eat their hummus with pita bread, lavash or use as a spread on sandwiches.
The popularity of Hummus:
With the immigrants traveling to the west in the 1900s, what they brought along with them was these valuable and precious recipes like Hummus and Pita, Falafel, kebabs, baklawas to name a few. Their recipes were healthy, nutritious, and used a lot of pulses, vegetables, olive oil and were filling and tasty as well. Slowly, a few of their dishes especially Hummus was adapted, liked, and preferred by so many people that they became very famous. And with the hype and the increase in food media Hummus was included as part of the Restaurant menu almost all over the world. In India also it is very easy to find it on the menu in mostly all high-end restaurants.
Important points for preparing Hummus at home:
- Soak the chickpeas also known as white Chana in India the previous night in hot water for at least 6-7 hours.
- Boil the chickpeas in a pressure pan or cooker on a medium to low flame till 5 whistles. Add salt as per your taste in the chickpeas while boiling it.
- Let the pressure pan cool for 20 minutes till all the heat evaporates. Open the whistle and drain all the excess water and keep it separately.
- Mince 8-10 garlic pods and leave them aside. Note that Garlic is very essential in this recipe as it enhances the taste of Hummus.
- Olive Oil is another ingredient without which you cannot make Hummus. Always use Extra virgin olive oil for best taste.
- Tahini paste is an ingredient that goes in the hummus, however, I use sesame seeds as it is readily available at home.
- Lemon or lime juice in hummus gives a nice freshness and also it helps to last it longer in the refrigerator.
Variants of Hummus:
Hummus gained so much popularity in the last decade that it’s made by everyone at home. Most of us have started experimenting with different versions and flavors of Hummus at home. Mostly because it one such dip that is high on proteins and nutritious as well. Mix it with different vegetables and you will create a new variant of Hummus. I have created it with Pumpkin, beetroot, sweet potato, tomatoes. spinach and the list will go on as and when I try something new. However, my 2 most favorites are beetroot hummus and roasted pumpkin hummus. The link to the recipes is shared below in case you are planning to make it at home.
You may also like these hummus recipes:
Hummus tastes best when served with pita bread, lavash, garlic toasts, or with vegetable crudités. It has a shelf life of 3-4 days in the refrigerator. Store it in a glass jar with a lid for retaining its freshness. Once you make Hummus at home, you will surely forget to buy it from the store as it is more customizable and cost-effective. I hope you all will try this recipe at home and serve it to your family.
My kids love Hummus with crackers and lavash. I make this very often. Most of the time a jar of Hummus is always available in my refrigerator for that evening binge or a midnight snack.
Recipe of White Chickpea Hummus
1 1/2 Cups White chickpeas
1 tbsp Tahini Paste or Sesame seeds
2 tbsp Extra Virgin Olive oil
1 tsp Cumin powder/ optional
1 juice of Lemon
6-8 Minced Garlic
Salt as per taste
1 tsp Red chili powder to sprinkle
A handful of mixed seeds
1. Boil water for a minute and soak white Chickpeas in the water for 5-6 hours or you can even soak it overnight.
2. After the chickpeas are soaked properly boil the chickpeas in a pressure pan adding salt till 5-6 whistles.
3. Once the pressure pan cools down open the lid and drain the chickpeas.
4. Once the chickpeas cool down blend chickpeas, tahini paste, minced garlic, 1 tbsp olive oil, cumin powder, and salt in the food processor.
5. Most likely the hummus will be too thick while blending.
6. So slowly add 1 to 2tablespoons of water and 1 tbsp. Olive Oil until you reach the perfect consistency.
7. Do not add more water as it will spoil the taste and the hummus will be too liquidy.
8. Once the hummus is blended properly, soft and creamy transfer it to a serving bowl.
9. Drizzle1 tbsp Olive Oil, and garnish it with a dash of red chili powder, and sprinkle a handful of mixed seeds.
Serve your White chickpea hummus with pita bread, lavash, or chips.
Recipe of White Chickpea Hummus
- 1 ½ Cups White chickpeas
- 1 tbsp Tahini Paste or Sesame seeds
- 2 tbsp olive oil extra virgin
- 1 tsp Cumin powder/ optional
- 1 juice of Lemon
- 6-8 Minced Garlic
- Salt as per taste
- 1 tsp Red chili powder to sprinkle
- A handful of mixed seeds
- Boil water for a minute and soak white Chickpeas in the water for 5-6 hours or you can even soak it overnight.
- After the chickpeas are soaked properly boil the chickpeas in a pressure pan adding salt till 5-6 whistles.
- Once the pressure pan cools down open the lid and drain the chickpeas.
- Once the chickpeas cool down blend chickpeas, tahini paste, minced garlic, 1 tbsp olive oil, cumin powder and salt in the food processor.
- Most likely the hummus will be too thick while blending.
- So slowly add 1 to 2tablespoons of water and 1 tbsp. Olive Oil until you reach the perfect consistency.
- Do not add more water as it will spoil the taste and the hummus will be too liquidy.
- Once the hummus is blended properly, soft and creamy transfer it in a serving bowl.
- Drizzle1 tbsp Olive Oil, and garnish it with a dash of red chili powder, and sprinkle a handful of mixed seeds.
Enjoy your Hummus Dip!