Hummus
Preparation Time
20 minutes
Cooking Time
35 minutes
Difficulty Level
easy
Meal Type
Evening Snack
Serves 6
Key Ingredients
- Kabuli chana (white chickpeas)
About This Recipe
Hummus is boiled chickpeas, sesame tahini, lemon and garlic blended to a cream, eaten as a dip with bread or as a spread. The chana decides the texture: it must cook until it mashes easily, because a hard centre stays grainy no matter how long the jar runs. This recipe counts 200 g (1 cup) of kabuli chana and 72 g (1/2 cup) of sesame for the tahini, which is a little under three parts dry chana to one part sesame by weight, a soft, sesame-forward balance.
The peeling tip matters: after boiling, rub the warm chana between your palms in a bowl of water and the skins float to the top; even peeling most of them makes the blend visibly smoother. The pinch of baking soda in the boil softens the skins and shortens the cooking time.
Order matters in the blender: puree the chana with the lemon, garlic and half a cup of water first, then add the tahini, and loosen with water a spoon at a time, because tahini beaten with liquid too early turns thick and pasty. Chana dal and kala chana also work: the dal needs no peeling, and kala chana gives a darker, earthier dip. Each needs its own cooking time, so cook it until it mashes easily.
Ingredient List
Serving Size:
1x
2x
3x
Hummus
- Kabuli chana (white chickpeas) — 1 cup
- Sesame seeds (white) — 1/2 cup
- Cumin seeds, toasted and crushed — 1 tsp
- Garlic — 2 cloves
- Lemon juice — 3 tbsp
- Salt — 1/2 tsp
- Baking Soda — 1 pinch
- Water for soaking and boiling — 6 cups
- Water for peeling the chana — 2 cups
- Cold water (1/4 cup for the tahini, 1/2 cup for blending, a spoon or two more to loosen) — 3/4 cup
To finish
- Paprika — 1/4 tsp
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Serving Suggestions
Serve at room temperature with warm pita, khakra or sticks of carrot and cucumber. Leftover hummus keeps up to two days in the fridge; whisk in a spoon of water if it firms up. Pair it with crisp falafel, or see the kabuli chana recipes roundup.
Tips for Cooking Hummus
Cook the chana until it crushes between finger and thumb; a hard centre cannot be blended away. Toast the sesame only until it smells nutty, or the tahini turns bitter. Blend the chana first and the tahini later, and loosen the finished dip with water a spoon at a time. Peeling most of the chana is enough; a few skins blend in without showing.
Chef’s Note
The dip is ready when a spoon dragged through it leaves a soft trough that closes slowly; it should spread, not pour. If it is too stiff, loosen it with water, not oil. A bowl comes to about 189 kcal, with 9.5 g protein and 6.2 g fibre, most of it from the chana and the sesame.
Per serving (approx.): 189 kcal, protein 9.5 g, carbs 22 g, fat 7.2 g, fibre 6.2 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Jul 18, 2026
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