Hummus is a smooth chickpea dip made with cooked kabuli chana, tahini, lemon and garlic. Although its roots are in West Asian cuisines, the ingredients are easy to work with in an Indian pantry. It makes a simple spread for toast and wraps and a dip for crunchy vegetables or pita.
Ingredients (makes about 2 cups)
- 1 cup dry kabuli chana or about 2½ cups cooked chickpeas
- ¼ cup tahini (sesame seed paste)
- 2 tablespoons lemon juice, or to taste
- 1 small garlic clove
- 2 tablespoons olive oil plus more to serve
- ½ teaspoon ground cumin
- Salt to taste
- Cold water as needed to blend
- Paprika or chopped herbs to finish
Step 1: Prepare the chickpeas
Inspect and rinse dry kabuli chana. Soak in abundant water for 8–12 hours, drain and rinse. Cook in fresh water until very soft and easily mashed between your fingers. A pressure cooker is convenient, but timings vary by size and freshness of the chickpeas. Let pressure release safely. If using canned cooked chickpeas, drain and rinse them first.
Step 2: Start with tahini and lemon
Put tahini and lemon juice in a food processor and blend for about 30 seconds. This first step helps the mixture become lighter. Add garlic, cumin and a pinch of salt; pulse to combine.
Step 3: Blend the chickpeas
Add the cooked chickpeas and olive oil. Process, scraping the sides as needed. Slowly add a tablespoon of cold water at a time until the hummus turns smooth and fluffy. This can take several minutes depending on the blender. Use very soft, thoroughly cooked chickpeas for the best texture.
Step 4: Finish thoughtfully
Taste before serving. Add a little more lemon for brightness, salt for balance, or tahini for a deeper sesame flavour. Spread in a shallow bowl and create a swirl with the back of a spoon. Drizzle with olive oil and dust with paprika.
Serving and variation ideas
- Spread over a whole-grain wrap with cucumber and tomato.
- Serve with carrot sticks, bell pepper or pita bread.
- Use a spoonful as a creamy dressing base with added water and lemon.
- Add roasted beetroot or roasted red pepper to a small portion before blending for variety.
Frequently asked questions
Can I make hummus without tahini?
Yes, though the flavour changes. You can make a chickpea-lemon-garlic dip without tahini, adding a little more olive oil and water for texture.
Why is my hummus grainy?
The chickpeas may need more cooking. Use very soft chickpeas, blend longer and add cold water gradually.
How long does homemade hummus last?
Keep covered and refrigerated promptly and use within 3–4 days. Use clean utensils and discard if it smells or looks off.
Start with Grain Essence Kabuli Chana, or learn more in our kabuli versus kala chana guide.
