Hummus is an Arabic word which means chickpeas and the complete name of the prepared spread in Arabic is ḥummuṣ bi ṭaḥīna, which means “chickpeas with tahini”
This is one of the most popular dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic. Tahini is made from white sesame seeds, basically a paste of sesame seeds.
As an appetizer and dip, hummus is scooped with pita, which is a popular Middle East bread. It is also served as part of a meze or as an accompaniment to falafel, grilled chicken, fish or eggplant. It can be garnished with chopped tomato, cucumber, coriander, parsley, caramelized onions, sautéed mushrooms, whole chickpeas, olive oil, hard-boiled eggs, paprika, sumac, ful, olives, pickles and pine nuts .
One of the most relished dip in our house we make it very often. I do like to get innovative with it too, (check the Pumpkin Hummus) but most of the times it is the basic Hummus. It is quick to prepare once you have your chick peas ready. One can even use canned chick peas for a quick version.
Besides using it as a dip, I love it in my sandwiches, on toast, I even made a hummus Patty, which turned out awesome. My eight year old grand daughter is a big fan of this dip and enjoys eating it with simple bread.
So here is a simple Hummus which I served with the Qatari Breakfast along with some Labneh and whole wheat Pita.
1 cup chick peas
Salt to taste
1 tbsp chopped garlic
2 tbsp lemon juice
2 tsp tahini paste.
¼ cup fresh curd
2 tbsp olive oil
½ tbsp chopped parsley,
¼ 1sp chilly powder
1 tbsp olive oil for garnish.
Blend all the ingredients to a smooth paste and garnish with chilly flakes and olive oil.