How To Make A Bowl Of Fluffy Hummus At Home

In the mood for some hummus and pita bread? Our gal Vidhi Doshi a.k.a. @ramenhairedgirl made some super delicious and good-looking hummus with Tahini at home recently! And she made sure to share her recipe with y’all. It’s super easy and doesn’t need a lot of different ingredients as well. So, if you’re down to make a yummy bowl of dip for yourself, then scroll down to check out the full recipe.

What You’ll Need

1 cup chickpeas

1/4 tsp baking soda

3 tbsp tahini

1 1/2 tsp cumin powder

4 large garlic cloves

4 tbsp olive oil

Juice of 1/2 lemon

4-5 ice cubes

Tahini in hummus is epic! But if you don’t have one, you can make your own! Just roast white sesame seeds and blend them on high till it becomes a paste and your Tahini is ready.

Here’s How You Can Put It All Together

Step 1: Soak the chickpeas in water overnight or at least 8 hours.

Step 2: Remove the water and pressure cook the chickpeas in fresh water along with 1/4 tsp baking soda for 3 or 4 whistles. If you don’t have a pressure cooker, you can cook them in a pot with a lid. The aim is to get the chickpeas mushy so that they blend smoothly. The baking soda helps increase the PH level of the water and helps the chickpeas breakdown easier.

Step 3: Once cooked, let them cool down, or rinse them in cold water.

Step 4: Add the chickpeas to a blender jar (keeping a few aside) along with tahini, cumin powder, garlic cloves (this gives a hint of garlic flavor, you can add more if you desire), juice of half a lemon, salt, 2 tbsp olive oil. Blend for a minute, then open the jar and start scraping down the sides. (Here’s the time you can also add other things like roasted beets)

Step 5: Start blending again but this time add 2 tbsp of olive oil in a steady stream from the top hole in the blender while it’s blending. If you don’t have that, you can add it and then blend. Now add 4/5 ice cubes or 4-5 tbsps of ice-cold water to the blender and finish off the hummus. This not only gives the hummus a paler tester but also makes it hella fluffy. It becomes super light and creamy!

Step 6: Nows the time to adjust the seasoning. This makes about 2 1/2 cups of hummus. Add more salt, cumin lemon juice at this point, only if needed.

Remember the chickpeas we kept aside? Deep fry them! And then coat them in chilli, cumin, and salt. Plate your hummus and drizzle olive oil over it, add the chickpeas, garnish with parsley if you have, and serve with any chips or warm pita.