How to Make Hummus From Scratch | Basic Hummus | Beetroot Hummus
This is the best hummus recipe based on the authentic Lebanese methods. Hummus is a healthy snack that's made with a few ingredients and perfect for parties
Ingredients
For Tahini :
- 1/4 Cup Sesame Seeds
- 2 tbsp Olive Oil
For Basic Hummus :
- 1 Cup Chickpeas, boiled
- 4-5 Cloves Garlic
- 1 tbsp Olive Oil
- 1/2 tsp Salt
- 1/2 Lemon Juice
- 2 tbsp Tahini
- few ice cubes
For Beetroot Hummus
- 1 Cup Chickpeas boiled
- 2 small Beetroots boiled and peeled
- 3 tbsp Tahini
- 1 tbsp Olive Oil
- 1/2 tsp Salt
- 4-5 Cloves Garlic
- 1/2 Lemon Juice
- few ice cubes
Instructions
Tahini:
- Heat a clean, dry cast iron or heavy duty skillet over medium high heat and add the sesame seeds. Stir frequently until they begin to turn golden brown and then stir constantly. Be careful, sesame seeds burn very easily.
- Once they're toasted, let them cool a few minutes then add them to a food processor.
- First grind without adding Olive oil.
- Now add Olive Oil and Process the mixture into a paste, scraping down the sides.
- Store the tahini in an airtight jar in the fridge and it will last for several months. Stir it throughly before you put it in the fridge because once it's chilled it's difficult to stir.
Authentic Hummus Recipe :
- Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
- While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
- Spread in a serving bowl and add a generous drizzle of Olive Oil.
- Add a few chickpeas to the middle, if you like. Sprinkle Red Chilli Flakes and Parsley on top. Enjoy with warm pita wedges and your favorite veggies.
Beetroot Hummus:
- Wash and peel the beet root and boil or roast till they are soft.
- Drain the water and keep aside.
- Add all the ingredients including the boiled chickpeas and beetroot in a blender and blend to make a smooth hummus.
- Add little more water if required.
- Spread in a serving bowl and add a generous drizzle of Olive Oil.
- Add a few chickpeas to the middle, if you like. Sprinkle Roasted sesame Seeds and Mint on top. Enjoy with warm pita wedges and your favorite veggies.
Video
Notes
- Need to thicken your hummus some more? If for some reason, you ended up using a bit more liquid that you should have, cover and refrigerate the hummus for an hour or so before using. It should thicken up a bit. Otherwise, another trick I used to do is to add 1 to 2 tbsp of Greek yogurt to hummus to also add some creaminess (you would have to blend it again in the food processor). But with this recipe (and tips mentioned above) I have not needed to do this.