Hummus is a dip made from cooked chickpeas (garbanzo beans) and blended with tahini (ground sesame seeds sauce), olive oil, garlic, and lemon juice. It’s a popular dish in the Mediterranean, Middle Eastern cuisines. I decided to add cilantro and blanched spinach in the recipe to make it more nutritious.
- 2 cups of soaked chickpeas.
(I prefer soaking chickpeas overnight and then pressure cook them instead of using canned ones.)
- 1 cup blanched spinach.
- Handful of cilantro (coriander) leaves.
- 2 small garlic cloves.
- 3 tbsp lemon juice.
- 4 tbsp of olive oil.
- 4 tbsp tahini sauce.
- 1 tbsp red crushed peppers.
- 1/2 cup Ice-cold water.
- Salt as per your taste.
- Soak chickpeas overnight.
- Pressure cook chickpeas until they are mushy. If you don’t have a pressure cooker, boil them in water on a medium heat.
- Discard the water and let the chickpeas cool down.
- Pour tahini sauce, lemon juice, salt, and add chopped garlic cloves in a blender (Use a powerful blender like Vitamix or Blendtec).
(Tahini sauce plays a vital role in hummus. I prefer to make tahini sauce at home. It’s common to use roasted sesame seeds for making tahini sauce, but I don’t like the flavor of roasted sesame seeds in the hummus, so I use raw sesame seeds for making tahini sauce.)
- Add 2 tbsp of ice-cold water, process the combined ingredients, and let the mixture rest.
- Next, add drained chickpeas, cilantro, and blanched spinach in the blender.
- Drizzle 2 tbsp of olive oil, a couple of tbsp of ice-cold water, and blend until you get the fine and fluffy consistency.
- Scrape the hummus into a serving plate, create swooshes using a spoon, and add little tahini sauce in the middle.
- Drizzle remaining olive oil in the swoosh around tahini.
- Garnish hummus with crushed red chili peppers and few cooked chickpeas, as shown in the following picture.
- Enjoy the hummus with pita chips or cut carrots and cucumber.
Make sure the leftover hummus is kept in an air-tight container, it stays well in the refrigerator for a week.