Hummus is a chickpea-based dip, and a staple at any Middle Eastern table spread. It’s a thick paste or spread made from ground chickpeas and sesame seeds, olive oil, lemon, and garlic. Authentic hummus recipe uses tahini which is a Middle Eastern paste or spread made from ground sesame seeds. Though tahini is very simple and can be made using only 2 ingredients- sesame seeds ad olive oil, it’s flavor and taste is not liked by every one. Some/Most don’t like tahini(including me), for such this hummus recipe is perfect which does not use tahini. This hummus recipe is perfect for those who like hummus, but not with tahini. Many children don’t like tahini, so this is a great recipe to make for them.
Chickpeas – 1 cup
Garlic – 5-6 cloves
Olive oil – 2-3 tbspn
Water – upto 1/2 cup
Salt – 1/2 tspn(adjust)
Method of preparation:-
1. Soak chick peas over night. Next day, cook the chick peas until they are cooked fully.
2. Remove the skin from the cooked chickpeas by gently pinching them until the skin comes off. Discard the skin. removing skin from the chick peas gives a smooth creamy texture to hummus.
3. Place de-skinned chickpeas in a blender or food processor with garlic, olive oil, ¼ cup water, and salt. Blend or puree until very smooth, adding the remaining water one tablespoon at a time if the mixture is too sticky to move through the blender.
4. Transfer to a bowl, garnish with few tspns of olive oil and paprika(optional) and Serve on pitas, crackers, veggies, or sandwiches. Adjust seasonings as you like!