This is a no-fail recipe for the Perfect Creamy Hummus. I make this creamy dip using this recipe and it has been tried and tested by many of my friends and family members.
Hummus is a creamy dish made with soaked and cooked chickpeas. In its plain form, it is mildly flavoured with some garlic, lemon juice, Tahini (Sesame and Olive Oil paste), and a little roasted cumin.
Tip: I don’t always have Tahini or Roasted Cumin Powder at home and so in this recipe, I have used a shortcut of first pulsing together sesame seeds with roasted cumin seeds, and then adding the rest of the ingredients. The result is the same as the traditional Hummus.
I love this classic version and have also made any number of variations of Hummus by adding:
Then there are other variations of Hummus in which I have swapped chickpeas with:
Recipe for the Perfect Creamy Classic Hummus
The Perfect Creamy Hummus
Equipment
- Pressure Cooker
- Food Processor
Ingredients
- 1/2 Cup Dried Chickpeas, Chole, Kabuli Chana
- 2 Large Cloves of Garlic
- 1/2 tsp Cumin Seeds
- 2 tsp Sesame Seeds
- 6 tsp Olive Oil
- 3 tsp Lemon Juice
- 1/4 tsp Chilli Powder
- Salt to Taste
- Ice-cold water as required
Instructions
- Soak 1/2 cup dried chickpeas in 1.5 cups of water for at least 6 hours.
- Drain all the water and add 1 cup water.
- Pressure cook for 3 or 4 whistles. The chickpeas should be cooked but firm.
- Drain the water from the chickpeas and set aside.
- Over low heat, dry roast 1/2 tsp cumin seeds till they start to change colour and become aromatic.
- Grind 2 tsp sesame and 1/2 tsp roasted cumin seeds to a fine powder.
- Add 2 tsp olive oil and 3 tsp lemon juice, and some salt.
- Grind till it forms a thick paste.
- Add the cooked chickpeas and grind to get a thick paste.
- Add 2 tsp olive oil and some ice-cold water, and grind again.
- Add a little more water, and grind till you get a creamy paste.
- Transfer the Hummus into a bowl and drizzle 2 tsp of olive oil on the surface.
- Sprinkle the chilli powder.
How to Make Creamy Hummus
- Getting the Chickpeas Ready
- Wash 1/2 cup dried chickpeas well and then soak them in 1.5 cups of water for at least 6 hours.
- After the chickpeas have soaked well, drain all the water and add 1 cup of fresh water.
- Now, pressure cook the soaked chickpeas for 3 or 4 whistles till they are cooked but firm.
- Drain all the water from the chickpeas.
- Roasting the Cumin Seeds
- Over low heat, dry roast 1/2 tsp cumin seeds till they start to change colour and become aromatic.
- Making the Hummus
- Grind 2 tsp sesame and 1/2 tsp roasted cumin seeds to a fine powder.
- To the ground powder, add 2 tsp olive oil and 3 tsp lemon juice, and some salt.
- Grind for a few seconds till you get a thick paste.
- Now add the cooked chickpeas and pulse till the chickpeas become a thick paste.
- Next, add 2 tsp olive oil and some ice-cold water, and grind again till you get a creamy paste. Add as much ice-cold water as is needed to get a creamy paste.
- Transfer the Hummus into a bowl and drizzle 2 tsp of olive oil on the surface. Hummus dries out easily so always
- Sprinkle the chilli powder.
- Serving Ideas
- Serve with Lavash.
- Serve with Vegetable Crudites.
- Serve with Pita.
- Serve with Falafel.
- Grind 2 tsp sesame and 1/2 tsp roasted cumin seeds to a fine powder.
Tips
- 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.
- You could use hummus as a dip to accompany salads or chips.
- You can refrigerate hummus and it will last for about a week.
I had first posted this recipe in June 2013 and have updated it so many years later with better pics and instructions. 🙂
I would love to hear from you!