Hummus is essentially a Mediterranean dip or spread made from chickpea, tahini, garlic and olive oil.

A easy to whip dip with very few ingredients, it is also an incredibly great spread and can be used in sandwiches and wraps etc. I love putting it in my party platter too. There can be many variations to this recipe. Ill be sharing the basic recipe first and then two variations to it which each include just one ingredient extra.

Here we are taking about Classic Hummus, beetroot hummus and basil hummus. To see other dips and spreads recipe, click here.

1.Classic Hummus:

RECIPE:

INGREDIENTS:

• Chickpeas (soaked overnight and boiled next day): 2 cups
• Boiled reserve of chickpea: approx: 1/2 cup
• Tahini: 1/2 cup
• Garlic: 2 cloves
• Lemon juice: 2 tbsp
• Olive oil: as needed
• Salt: as per paste

METHOD:

• Put chickpeas in a grinder jar, add tahini, garlic, salt, lemon juice and little bit of water and start to grind.
• As the paste starts to shape, start adding olive oil slowly till desired consistency is reached.
• Final product should be smooth paste with thick consistency.
• Take it out in the serve ware, drizzle more olive oil and some boiled chickpeas or sesame seeds on it and serve with pita bread.

2.Beetroot Hummus:

Only addition to above recipe is a small beetroot.

RECIPE:

INGREDIENTS:

• Beetroot (small): 1
• Chickpeas (soaked overnight and boiled next day): 2 cups
• Boiled reserve of chickpea: approx: 1/2 cup
• Tahini: 1/2 cup
• Garlic: 2 cloves
• Lemon juice: 2 tbsp
• Olive oil: as needed
• Salt: as per paste

METHOD:

• Roast the beetroot in oven till perfectly cooked and tender. cut in small pieces and place it in grinder jar. Blend to fine pieces.
• Put chickpeas in a grinder jar, add tahini, garlic, salt, lemon juice and little bit of water and start to grind.
• As the paste starts to shape, start adding olive oil slowly till desired consistency is reached.
• Final product should be smooth paste with thick consistency.
• Take it out in the serve ware and drizzle more olive oil. Add some boiled chickpeas or sesame and mint leaves on it and serve with pita bread.

3. Basil Hummus:

RECIPE:

INGREDIENTS:

• Chickpeas (soaked overnight and boiled next day): 2 cups
• Boiled reserve of chickpea: approx: 1/2 cup
• Basil leaves: 1 cup
• Tahini: 1/2 cup
• Garlic: 2 cloves
• Lemon juice: 2 tbsp
• Olive oil: as needed
• Salt: as per paste

METHOD:

• Put chickpeas in a grinder jar, add tahini, basil leaves, garlic, salt, lemon juice and little bit of water and start to grind.
• As the paste starts to shape, start adding olive oil slowly till desired consistency is reached.
• Final product should be smooth paste with thick consistency.
• Take it out in the serve ware, drizzle more olive oil and some pomegranate pearls on it and serve with pita bread.

Note: I have used fresh chickpeas which were soaked overnight and then pressure cooked next day. I would highly recommend doing that for real authentic and cleaner taste. However, if you are in a hurry or it is difficult to find raw chickpeas in your neighborhood, you can use canned chickpeas.