Packed with flavor and good fat is my favorite Lebanese/Middle Eastern dip called Hummus. It might look dull and insipid but rustling a few ingredients creates a dip that is so interesting, that its unimaginable. The creamy texture along with the punch of garlic and tanginess from lemon  lingers beautifully on your palate.

Once I recognized the basic ingredients of hummus, I realized the versatility of it too. Besides having it with pita and lavash, I enjoy it as a sandwich spread or even as a salad dressing. I love experimenting with the flavors, the proportions and the ingredients to create more innovative (and probably more delicious) type of hummus. You can make your own signature hummus since there are no rules to master it. It’s all about what your family and friends enjoy. Have some fun in the kitchen and scoop out some home made fresh hummus for a wonderful experience.

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INGREDIENTS: (Makes 1.5 cup)

  • 250 gms chickpea, soaked overnight (Kabuli chana)
  •  10 – 12 garlic cloves
  • 3 – 4 tbsp olive oil
  • 2 medium sized lemon
  • 3 tbsp curd
  • 1 1/2 tbsp lightly roasted white sesame seeds (optional)
  • salt, to taste
  • red chili flakes, for garnishing
  • 1 tsp cumin powder (optional)
  • 1 1/2 tbsp lightly roasted pine nuts, for garnishing (optional)
  • 1 tsp sumac, fore garnishing (optional)
  • extra virgin olive oil, for garnishing
  • finely chopped fresh parsley, for garnishing (optional)


  • Wash the soaked chickpea with fresh water and pressure cooker it with a little salt for 6 – 7 whistles (or until very soft)
  • Let it cool and drain the water.
  • In a blender add boiled chick pea, garlic cloves, olive oil, lemon juice, curd sesame seeds and salt and blend until it forms a smooth paste.
  • If the mixture is too thick add one tablespoon of water/curd or lemon juice. Adjust for salt.
  • Put it in a decorative bowl. Make a little hollow in the middle, add extra virgin olive oil generously and garnish with chili flakes or roasted pine nuts.
  • You can sprinkle a bit of sumac powder as a garnish along with fresh parsley.
  • Cover with cling film, put it in the fridge for atleast an hour before serving.

Enjoy your hummus with pita sticks or lavash!


You can make it a little spicy by blending green chili with the chick pea. You can also add fried onions as a topping too. Making hummus is all about innovating with different flavors and ingredients. So have fun!

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