Hummus

I fell in love with Hummus on my first visit to the Mediterranean restaurant. I have appreciated Hummus for its dense consistency of the chickpeas and freshness of lime and the nutty flavor of sesame seeds and olive oil. Post that Hummus has become a regular in our menu. My little bunny got a flavor of this during his toddler times and started munching his snacking carrots and cucumbers with Hummus. I pack them always on the trips, where I spread with bread and stuff with either spinach and cucumber and avoid outside food.

So here goes the recipe for the Hummus.

Ingredients for Classic Hummus:

1. Chickpeas – 2 cups boiled or canned
2. Lemon – 2 tbsp – 3tbsp
3. Garlic Clove – 1 large
4. Sesame seeds – 2 tbsp, dry roasted
5. Cumin powder- 1 tsp
6. Paprika – 1 tsp (red chili powder)
7. Salt – According to taste
8. Olive Oil – 3 tbsp

Steps of Preparation:

1. Dry roast the sesame seeds. I don’t buy Tahini, but, if you have you can directly use it.
2. In a food processor add all the ingredients and grind them until coarsely ground.
3. Some people like it extremely smooth, I prefer them coarse, so, choose your preference.
4. After grinding you can pack in the airtight container, and add around one more tbsp of Olive Oil for preservation.

I generally refrigerate and consume within the next 2-3 days. It’s a great help for the busy days to grab a snack or even make a wrap with raw vegetables as a spread or spread for the summer cold sandwiches.