There are not many dishes as versatile as hummus. Use it as a sandwich spread, salad dressing, a substitute for mayonnaise for vegans or a dip. I could pretty much top anything with a dollop of hummus and inhale it. This middle-eastern dish is easily one of my absolute favourite things to eat. If it’s a on a menu, it must be ordered. I sometimes blend in a bunch of basil leaves to get a hint of pesto or a tablespoon of cajun spice for a twist. You can make as many versions of this as you like and you will never be disappointed. All I am trying to say is that you MUST make hummus. So let’s begin!


Here’s what we need:

  • 4-5 large cloves of garlic
  • 100 gm sesame seeds (lightly toasted)
  • 4 tablespoons olive oil
  • Freshly squeezed juice of 4 lemons
  • 140 gm dried chickpeas
  • 2 tsp paprika powder
  • 1/2 cup (or more) of chickpea liquid or water
  • Salt to taste


Boil the chickpeas and add a tsp of baking soda while boiling. If you do not have the time to boil the chickpeas, you can get 350 gm of canned chickpeas. Rinse them and proceed with the recipe. Now, there are two ways to prepare the chickpeas for making hummus. If you want a supremely smooth texture, remove the skins. It is an extra step but totally worth it. But, if you are in a hurry, then boil the chickpeas so they are slightly overcooked. This will help you get a smoother texture without having to remove the skins. I removed the skins.


Throw the chickpeas into a blender and add 1/4th cup of the reserved chickpea liquid or water.


Blend the chickpeas into a smooth paste. Add more water if needed. If your blender is small like mine,blend in two batches till you get a consistency of mashed potatoes. Keep aside.


Next, dump the sesame seeds in the blender. I prefer to lightly toast the sesame seeds. It releases their flavour. You could skip toasting the seeds if you like.


Blend the sesame seeds and add lemon juice.




Next, add the olive oil.


Pap-rikah! I absolutely love paprika in hummus and salads. Honestly I add a lot more than I mentioned in the recipe cz I love it so much. If you are like me, then sneak in a bit more ;)


Throw in the salt.


Blend blend till you get a smooth consistency.


Add the chickpeas and blend until everything is super smooth.


Oh my! Look at this stuff. I have no shame in admitting that I ate spoonfuls of this stuff right out of the blender and I don’t even wanna talk about the times when I licked my fingers. I LOVE hummus.


Serve with some more paprika and drizzle some olive oil. You can freeze hummus for up to two months. So, don’t shy away from making a large batch and enjoying it later. Happy cooking!




Hello...My name is Yeshi. I love cooking and baking.I started experimenting in the kitchen when I was 12 years old. As soon as mom would leave from home, I would quickly go into the kitchen and try to create something new. Through my blog, I would like to share my passion for cooking & baking, some original, some inspired and some classic recipes. I hope you like it.

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