Hummus is a Middle Eastern dip made with chickpeas and a few tasty ingredients. Typically, hummus has tahini (sesame paste). I do not enjoy tahini so I decide to skip it from the dip.
This easy and versatile dip tastes great with crudités, pita bread, chips, salads and wraps.
Hummus is forgiving when it comes to flavours; it adapts to most ingredients you add to it. I wanted something spicy, and I used a fresh jalapeño for the spicy kick.
My favourite way to consume hummus? With crunchy crudités.
- Chickpeas – 1 can or 1 cup boiled chickpeas
- Lemon juice – 1/2 tblspn
- Garlic – 2 cloves, peeled
- Salt – To taste
- Olive oil – 1 tblspn + 2 tspns for serving
- Jalapeño – 1, stem removed, de-seeded and de-veined
- Paprika – 1 pinch
- If you’re using canned chickpeas, drain the brine, clean it and keep aside.
- In a clean and dry blending jar, add all the ingredients except paprika. Blend it to a smooth paste.
- If required, add a little more oil to aid the blending process. Avoid using water to grind it.
- Scoop out the hummus and place it in a serving cup, drizzle some olive oil. Sprinkle the paprika and serve fresh.
- If you can’t find fresh jalapeños, used the pickled ones or green chillies.
- If you are not a fan of spicy dips, omit the jalapeños. Add flavourings like parsley, coriander or mint.
- I added paprika for the smoky flavour, you could add cayenne pepper, black pepper powder or red chilli powder.