Well yesterday tried making Hummus at home for the first time. I must admit not a bad attempt at all. Well heres a simple recipe i found online.
I am not repeating the recipe here. Please visit here for the recipe. What i have recounted is my experience so that it can help an amateur chef create this simple but delectable dip.
So the major flavor profile for Hummus are the following
Chick peas (1 cup boiled), In India they are called Chole.. So just soak a cup overnight and boil with some salt till done. (In an Indian pressure cooker 10 mins or 1 whistle on full & 2 whistles on the sim should suffice).
Tahini (1/4 cup or 4 table spoons): That is a dip from the mid eastern cuisine. Now for creating this, take 2 table spoons of sesame (Til). Roast it over slow fire in a skillet till you get that nutty aroma and you can see the sesame getting light brown and oily. Let it cool and grind it. You can use a pestle or mortar.. I just used a blender.. use the small attachment used for spices..
Once the sesame seeds are ground add 2 tbl spoons of olive oil and again grind. Add some more till you get a slightly runny paste. In the end add a table spoon of good sesame oil and you have Tahini ready.
Lime or Lemon juice (2 Table spoons): Depends on your taste. Add it at the end a little at a time so that you can control the flavor
Chilli flakes (1/2 tsp): A little to spice it up
Paprika (1/2 tsp): I had this with me so add some for the smoky flavor. Gives lovely color if just sprinkle it when you serve
Cumin powder (1/2 tsp): I always have some roasted cumin powder with me. I love the roasted cumin flavor. Gives a earthiness to any dish. So i added this. you can add the store bought one as well.
Few Table spoons of Olive oil : for the blend and to serve too
And Salt to taste.
Optional: Some pomegranate seeds for serving.
Directions:
Take a food processor or the chopper attachment of the Hand blender and add the cup of boiled chick peas. Run it through ( 30 secs) to get a rough paste. Be careful as it might get sticky and the motor will burn if its not a heavy duty one. Add the Tahini, 2 tbsp of olive oil, the salt, cumin, chilli flakes, paprika and run again. Add 1/4 cup of water if the chick pea has been sitting in the fridge and is a little dry. If freshly boiled, preserve the boiling water and use the same to get the desired consistency..
So thats it your hummus is ready.
My Tip:
I am not repeating the recipe here. Please visit here for the recipe. What i have recounted is my experience so that it can help an amateur chef create this simple but delectable dip.
So the major flavor profile for Hummus are the following
Chick peas (1 cup boiled), In India they are called Chole.. So just soak a cup overnight and boil with some salt till done. (In an Indian pressure cooker 10 mins or 1 whistle on full & 2 whistles on the sim should suffice).
Tahini (1/4 cup or 4 table spoons): That is a dip from the mid eastern cuisine. Now for creating this, take 2 table spoons of sesame (Til). Roast it over slow fire in a skillet till you get that nutty aroma and you can see the sesame getting light brown and oily. Let it cool and grind it. You can use a pestle or mortar.. I just used a blender.. use the small attachment used for spices..
Once the sesame seeds are ground add 2 tbl spoons of olive oil and again grind. Add some more till you get a slightly runny paste. In the end add a table spoon of good sesame oil and you have Tahini ready.
Lime or Lemon juice (2 Table spoons): Depends on your taste. Add it at the end a little at a time so that you can control the flavor
Chilli flakes (1/2 tsp): A little to spice it up
Paprika (1/2 tsp): I had this with me so add some for the smoky flavor. Gives lovely color if just sprinkle it when you serve
Cumin powder (1/2 tsp): I always have some roasted cumin powder with me. I love the roasted cumin flavor. Gives a earthiness to any dish. So i added this. you can add the store bought one as well.
Few Table spoons of Olive oil : for the blend and to serve too
And Salt to taste.
Optional: Some pomegranate seeds for serving.
Directions:
Take a food processor or the chopper attachment of the Hand blender and add the cup of boiled chick peas. Run it through ( 30 secs) to get a rough paste. Be careful as it might get sticky and the motor will burn if its not a heavy duty one. Add the Tahini, 2 tbsp of olive oil, the salt, cumin, chilli flakes, paprika and run again. Add 1/4 cup of water if the chick pea has been sitting in the fridge and is a little dry. If freshly boiled, preserve the boiling water and use the same to get the desired consistency..
So thats it your hummus is ready.
My Tip:
- Don't add in all the spices in together, Keep checking the flavor and add salt or spice or Lime juice to your liking.
- To serve: Keep Hummus in a bowl make a shallow bowl shape. Sprinkle the pomegranate seeds on the sides and add a few spoons of Extra virgin Olive oil in the middle. You can also add one sprig of mint leaves to just add some extra color
So thats it. My version of this lovely dip. Bon Apetit
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