Chickpea Hummus or houmous is a Levantine food dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic powder. Today, it is popular throughout the Middle East (including Turkey), North Africa (including Morocco), and in Middle Eastern cuisine around the globe.
I didn’t have tahini at home so substituted it with roasted sesame seeds and sesame oil. It was a hit. This can be a best snack before dinner.
Hummus is high in iron and vitamin C and also has significant amounts of folate and vitamin B6.The chickpeas are a good source of protein and dietary fiber; the tahini consists mostly of sesame seeds, which are an excellent source of the amino acid methionine, complementing the proteins in the chickpeas.
Chickpea Hummus is useful in vegetarian and vegan diets; like other combinations of grains and pulses, it serves as a complete protein when eaten with bread.
As an appetizer and dip, hummus is scooped with flatbread, such as pita. It is also served as part of a meze or as an accompaniment to falafel, grilled chicken, fish or eggplant. Garnishes include chopped tomato, cucumber, coriander, parsley, caramelized onions, sautéed mushrooms, whole chickpeas, olive oil, hard-boiled eggs, paprika, sumac, ful, olives, pickles and pine nuts. Outside the Middle East, it is sometimes served with tortilla chips or crackers.
1 cup chickpea boiled
2 tbsp lemon juice
1 tbsp cumin powder
1/2 tbsp roasted sesame seeds
1 tsp sesame oil
1 tsp pepper powder
1 tsp garlic powder
salt as per taste
Guess what there is only one step in the recipe.
Combine chickpeas, lemon juice, cumin powder, roasted sesame seeds, garlic powder, sesame oil, pepper powder and oil in food processor bowl and grind it in smooth paste.
Enjoy it as a dip with fresh veggies. You can also use it in Mediterranean wraps.