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Home » ACCOMPANIMENTS » Hummus recipe without tahini | Chickpea dip

Hummus recipe without tahini | Chickpea dip

February 13, 2015 by Raks Anand 17 Comments /

hummusHummus is an easy and healthy chickpea dip, authentically served with pita bread. I had this first in Salivation restaurant. I just loved it. Had long time wish to try this, but always Tahini was the thing that made me postpone trying. But learnt Tahini is nothing but ground roasted white sesame seeds with few ingredients, so I thought I would replace tahini with roasted sesame in the recipe. Somehow I could relate hummus to paruppu thogayal. May be coz of the lentil and garlic. So here is my take on the hummus. Easy to try at your home.
Hummus-platter

Hummus recipe

Recipe Cuisine: Continental  |  Recipe Category: Snack
Prep Time: 12 hrs soaking time    |  Cook time: 5 mins    |  Serves: 1 & 1/4 cups

Ingredients

Chickpeas (Channa)1/2 cup
White sesame seeds1 tbsp
Garlic1 flake
Lemon juice2 tbsp
Olive oil2 tbsp
SaltAs needed

 

Method

  1. Soak chickpeas overnight. Drain water and add enough water and pressure cook for 4-5 whistles or until soft. Drain water and reserve that water for later. Cool down (peel the skin off if you want smoothest creamy texture).
  2. how to make tahini 1

  3. Roast the sesame seeds in low flame with constant stirring taking care not to burn it, until golden in colour.
  4. how to make tahini 2

  5. Place chickpeas, sesame seeds, peeled garlic flake, lemon juice, olive oil and salt in a blender and grind smooth with the water reserved from cooked chickpeas. Check for salt.
  6. how to make tahini 3

Notes

    • Grind to smoothest paste, that’s how a hummus has to be.
    • Peeled chickpeas gives super soft and smooth textured hummus. But both ways it tastes nice.
    • If you want, roast the garlic and use it in the recipe.
    • If you have food processor, it is best for preparing hummus. Because the oil can be added slowly as it is getting ground, so that it gets aerated and turns out butter like texture, the way hummus has to be.  

Transfer the hummus to serving bowl, make swirls and drizzle olive oil on top. Sprinkle some chilli powder on top and serve with fresh vegetables or pitta bread. I served with capsicum strips, cucumber strips, baby carrots, salt biscuits, maska chaska biscuits. Cherry tomatoes can also be served. Dip generously in hummus and enjoy the healthy snack.
hummus recipe

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Filed Under: ACCOMPANIMENTS, INTERNATIONAL, SNACKS

Previous Post: « Brinjal mochai kootu | Kathirikai mochai kootu
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Reader Interactions

Comments

  1. Veena Theagarajan

    February 13, 2015 at 7:41 am

    I do same way too.. perfect for wrap or starters ..

    Reply
  2. Nivedhanams Sowmya

    February 13, 2015 at 7:44 am

    I love hummus and yes even I relate this to parupu thogayal!! first click is awesome!!

    Reply
  3. sathya

    February 13, 2015 at 7:53 am

    Looks yummy…

    Reply
  4. Shama Nagarajan

    February 13, 2015 at 5:36 pm

    drooling!!!

    Reply
  5. Selvarani Ganesan

    February 13, 2015 at 7:09 pm

    I had it once with non-veg dish..Tnx for this recipe…

    Reply
  6. Durga Karthik.

    February 14, 2015 at 1:11 am

    Wow an option to use those chickpeas when we are out for a vacation.

    Reply
  7. Sugandhi

    February 14, 2015 at 6:15 am

    Nice one.. We can even add our own flavour to it..i.e.,pudina, coriander etc

    Reply
  8. Anonymous

    February 14, 2015 at 5:05 pm

    This comment has been removed by a blog administrator.

    Reply
  9. Jayrajan G

    February 15, 2015 at 6:12 am

    It's an Arabic dish not any south thogayal

    Reply
  10. Priya Srinivasan

    February 16, 2015 at 8:57 am

    I make mine the same way. Simple yet tasty dip!!!

    Reply
  11. Roh

    November 5, 2015 at 11:41 am

    Can I like make it in the morning , put in the fridge n use it for a night party .wil it affect the taste n texture of the dip

    Reply
  12. Raks anand

    November 5, 2015 at 11:47 am

    Texture turns slightly thicker, but you an keep it outside in room temperature to bring back to normal.

    Reply
  13. Roh

    November 7, 2015 at 4:34 am

    Thanks … It worked .. Awesome receipe

    Reply
  14. Umesh Nagabushanam

    January 12, 2016 at 3:12 am

    How many days can we keep this?

    Reply
  15. Vishwa Jeet

    January 12, 2016 at 3:14 am

    Can I make it and store in a bottle and refregirate it and use as and when required??

    Reply
  16. Raks anand

    January 12, 2016 at 3:15 am

    2-3 days in refrigerated

    Reply
  17. simplicity

    September 15, 2016 at 2:26 am

    Tried ur recipe and it was a hit among my kids.Thanks a ton!

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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