Hummus | Chickpea dip | Without Baking soda

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What is Hummus?

It is a classic dip from the Middle East and the Mediterranean made from chickpeas a.k.a. garbanzo beans, tahini, lemon, and some spices. It is commonly served with raw crunchy veggies and tortillas.

How do I get to know?

When I was in India, I didn't know much about Hummus. After coming to France I discovered Hummus of mark blini in the supermarket but I never tried. One day my husband bought it and was the very first time I tried a classic hummus with carrots, cucumbers, and bell peppers and I start liking it. It's so creamy and delicious! we enjoyed a lot of store-bought hummus for a couple of months.
Then, I discovered that not all store-bought hummus tastes good and contain baking soda which is not good for stomach I personally avoid adding soda to tenderize beans.    
I have learned many things about hummus and I would love to share all the amazing tips and tricks of making soda free Hummus.

How to make creamy hummus from scratch?

This week is all about blending and making salad dips. Let me introduce you to the creamiest, dreamiest, smoothest homemade hummus recipe which is quick and easy to make and tastes so fresh and flavorful! As we know fresh is always best.
More tahini, more lemon juice, more garlic, and more salt instantly brightened up the flavor of this dip.
Today I'm sharing two flavors of Hummus that are my absolute favorite.
  1. CLASSIC HUMMUS
  2. VIBRANT BEETROOT HUMMUS

1. CLASSIC  HUMMUS

Ingredients

  1. 1 cup or 200 grams of overcooked chickpeas
  2. 1/4 cup fresh tahini
  3. 1/4 cup  fresh lemon juice
  4. 1 clove garlic minced
  5. salt to taste 
  6. 2 tbsp olive oil 
  7. cold water if required (if it's too thick then add little cold water)
  8. 1 tsp  ground cumin seeds
How to make delicious creamy lemony garlic hummus?

To make this hummus recipe, simply add-


  • Into the food processor, add all the things in the same order add Tahini and lemon first then add olive oil, garlic, and cumin seeds.
  •  Put that food processor to work!  Just keep it going and going until the hummus is nice and smooth, pausing once or twice to scrape the sides down.  If the hummus seems too thick, feel free to add in an extra tablespoon of olive oil or cold water.
  • Taste and season.  Give the hummus a taste, and add in extra salt, cumin and/or lemon juice if needed.
  • Garnish with chives. Transfer it to a serving bowl, add on any toppings that you would like, and enjoy creamy hummus with salad platter.

Step by step photos for making hummus!



Blend until a smooth and creamy texture
Enjoy! Hummus with salad platter.
2. VIBRANT BEETROOT HUMMUS


Beetroot hummus is rich in flavor and it's beautiful pink color fascinate your cravings and it goes well with crackers, sandwiches and even you can generously spread onto some toast or walnut bread and of course enjoy you raw veggies like cucumber, carrots, celery, radish, Batavia, lettuce with this delicious hummus.

Ingredients

  1. 1 cup or 200 grams of overcooked chickpeas
  2. 1/4 cup fresh tahini
  3. 1/4 cup  fresh lemon juice
  4. 1 clove garlic minced
  5. salt to taste 
  6. 2 tbsp olive oil 
  7. cold water if required (if it's too thick then add little cold water)
  8. 1 tsp  ground cumin seeds
  9. 1/2 cooked beetroot

 Method

  • Cut beets into slices and add all ingredients to a food processor and blend until preferred consistency.
  • Scrape down the sides as needed. If you like to add more lemon, salt, garlic feel free to adjust according to your taste as needed.
  • Serve and garnish as you want.



Notes:

  •  Avoid baking soda-I highly recommend using overcooked chickpeas instead of adding sodium bicarbonate or canned chickpeas. 
  • Best way to cook chickpeas- soak chickpeas overnight and into a pressure cooker cooked until 6-7 whistles. This process will definitely tender chickpeas and are perfect for making hummus.
  • Variations- You can create different flavors of hummus feel free to add roasted bell peppers, carrots for a different taste.
  • Food processor or Vitamix- if you don't have a food processor you can also use mixer blender.
  • The secret of making creamy silky hummus- add tahini and lemon first and if the mixture is too thick then use only cold water.
  • Used overcooked chickpeas that not only make hummus creamy but also save your time in peeling off the chickpea skin.

Did you make this recipe?


In the meantime, if you try out this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #anuappetizingrecipes on Instagram, Facebook


Cheers, friends!
Anu 💗💗

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