Hummus is a super quick and easy, versatile dip. You can serve it with BBQ’d seekh kabab and pita bread, or as a chip ‘n dip with deep-fried/baked pita triangles, carrots, celery and cucumbers.
Servings
4
servingsPrep time
30
minutesIngredients
1 cup chickpeas (boiled)
2 tbsp tahini
salt to taste
olive oil to garnish
olives to garnish
2 tbsp lemon juice
2 cloves garlic
sumac to garnish
1 tbsp greek yogurt (optional)
Directions
- Soak the chickpeas in water overnight. (go to step 3 if using canned chickpeas)
- Boil the chickpeas (covered) till tender.
- Add the tahini and 1 tbsp of cold water to a food processor. Beat till the colour lightens. Add more cold water (1 tsp at a time) to loosen up the tahini if it becomes difficult to beat.
- Add chickpeas, salt, lemon, and garlic (and greek yogurt if using). Grind till you get a smooth consistency.
- Spoon out into a serving bowl. Garnish with olive oil and sumac (and olives or pine nuts).
Notes
- Tahini has to be beaten in cold water.
- To start with, the tahini will be easy to handle/beat. As you add cold water it’ll keep solidifying and become harder to beat. Continue adding water and beating until its light brown colour changes close to off-white and consistency is pasty.
