Chickpeas dip/Hummus

Chickpeas dip/Hummus

Humus, Hummus, Homous, Hummous.. variations aplenty, this wonderful nutty chickpea dip is worth making every week. Hummus is a middle eastern/Arabic dip made from cooked chickpeas. Chickpeas/Kabuli channa is protein rich, extremely nutritious not to forget, tasty! Being high in iron and vitamin C, this blend can be used in many ways. As a dip with crisp pita or lavash, as a spread on sandwiches, as a pizza sauce or in wraps. This versatility gives you more options and ways to make it a part of your diet.

Pita Crispies with Hummus

Pita Crispies with Hummus

Pita bread baked to crisp perfection.

Pita bread baked to crisp perfection.

To make 1 cup Hummus:


  • 1/2 cup kabuli channa/Chickpeas, soaked overnight and boiled with a little salt. Or u can buy the canned variety.
  • 2 tsp Tahini paste
  • 2 tbsp yoghurt/curds
  • juice of 1/2 a lime
  • 2-3 garlic pods
  • 2-4 tbsp Olive oil
  • salt to taste
  • chili flakes or paprika to garnish
  • 1/2 tsp fresh parsley or dried
  • 7-8 green/black olives for garnishing.

Tahini is this wonderful amalgam of roasted nutty sesame seeds and olive oil. It is a major component in middle eastern dishes and of course in Hummus. Made by blending roasted sesame seeds and Olive oil. You can even use the store-bought variety.
When dinner is a full-blown middle eastern meal where lots of Tahini is needed – is when I make it at home. But if only hummus is on the menu, then I skip the tahini (sounds weird?) and it still tastes awesome.

I skip tahini because: it’s not stocked in my refrigerator(I don’t buy the store version) and to make 1 tbsp of tahini in my tiniest blender jar is next to impossible. Thats why.


Keep the excess water of boiled chickpeas aside. In a blender, throw in the chickpeas, tahini, salt, 2 tbsp olive oil, garlic, lemon juice and curds. blend into a smooth paste. If too thick/viscous, then add little of the boiled chick pea water. The consistency is semi thick, not runny at all, neither too thick.

Remove in a bowl, mix in the parsley and little bit of chili flakes. Garnish with more olive oil, chili flakes and sliced olives.

Wonderfully creamy, nutty and extremely nutritious, I use it as a spread for Milee’s sandwiches or in wraps along with veggies and mozzarella.

Mildly flavored with garlic and infused with a lot of Olive oil!.. So yummmm.

Mildly flavored with garlic and infused with a lot of Olive oil!.. So yummmm.

Time To dive in!

Time To dive in!

2 thoughts on “Hummus

  1. Pingback: Pita Bread, Tzatziki and a Vegetarian Gyro Sandwich | MyFoodTapestry

  2. Pingback: Baked Falafel Wraps | MyFoodTapestry

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