I will never forget the first time I had Hummus. It was many moons ago in May 2000, when I was on a 11 cities in 21 days business development tour to the US and Canada. After about the tenth day I was just craving for good Vegetarian food and this was the time I landed in Los Angeles. I decide to give up on McDonald’s and Sbarro’s pizza and try something new.

I don’t remember where we were but we stumbled across a African-Mediterranean food fair. All I remember was that it was a sunlit square of some sorts and that was where I tasted Hummus for the first time. I instantly fell in love with the medley of tastes that exploded on to my tongue and have been a devoted fan ever since.

It is this taste of Hummus that spurred my interest in Mediterranean food and the astonishing range of vegetarian food it offers. This is the first time I have tried cooking any Mediterranean food at home and I must say it was so easy to make and quite a hit with my family.

How to Make Hummus


  1. Dried Chickpeas, Garbanzo Beans or Kabuli Chana – 1/2 Cup
  2. Tahini – 1 tbsp
  3. Garlic Cloves – 3 Large
  4. Roasted Cumin Powder – 1/2 tsp
  5. Lemons – 3
  6. Olive Oil – 5 tbsps
  7. Red Chilli Powder – 1/2 tsp
  8. Salt to Taste


  1. Soak the chickpeas in 2 cups water for 6 to 8 hours.
  2. Drain all the water from the chickpeas and rinse well.
  3. Pressure cook the chickpeas in 2.5 cups of water for just 2 whistles.
  4. Drain the water and save some of it.
  5. Let the chickpeas cool.
  6. Grind the roasted cumin to a fine powder.
  7. Grind the cooled chickpeas, garlic, cumin powder, salt, lemon juice, tahini, and 3 tbsp olive oil into a smooth paste.
  8. If required, add some water saved in step 4 to the paste while grinding to get a creamy consistency.
  9. Spoon the hummus into a large bowl.
  10. Cover the surface with the remaining olive oil.
  11. Sprinkle the chilli powder.


  • Do not overcook the chickpeas. The chickpeas should be firmer in consistency than when they are cooked for chole.
  • Do cover the surface of the hummus with olive oil else it tends to dry out in the hot Indian weather.
  • You could use hummus as a dip to accompany salads or chips.
  • You can refrigerate hummus and it will last for about a week.


  1. Pingback: A Roundup of Vegetarian (and Some Vegan) Recipes for Iftar at Ramzan or Ramadan | ãhãram
  2. Try grinding in 2-3 green chillies (or red padi chillies if you like it hotter). And I make it with tinned garbanzo for a really quick high protein treat!

I would love to hear your thoughts and suggestions. Do leave me a comment.