↑
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Recipes A-Z
  • Travel
  • Copyright
  • Media
  • Privacy Policy
  • Shop
  • Contact Me
  • Somethin’ Fishy

Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Hummus

February 10, 2011

Hummus

2
SHARES
TwitterFacebook2PinterestPocketTelegramWhatsAppYummly
Jump to Recipe Print Recipe
Pin

While in Mangalore, eat like a Mangalorean…but sometimes many of us take this a bit too far. While in any place outside Mangalore, we tend to eat nothing but Mangalorean food. Such are our patriotic taste buds (and such was my story) Sigh! However, after I moved to Mumbai & on my travel trips outside India my taste buds got accustomed to different kinds of cuisines and although I really didnt find any liking towards Middle Eastern/Mediterranean food initially, I grew to love it over a period of time.

Pin

 

While the first time I tasted Hummus (pronounced as ‘Who-Moos’) was in Dubai.. I simply disliked it, maybe it was the wrong choice of restaurant, but when my dear friend Jenny (who is a terrific cook) made it at home, I LOVED it & hogged endlessly. This is her recipe that I tried this time – it was the first time that I made it at home (cuz I’ve vowed to include non-Mangalorean recipes in my blog in 2011) and it came out purrfect!

Pin

 

 

Hummus is considered very healthy (unless you empty the entire bottle of olive oil to eat it with) and I am sure you’ll love this version if you haven’t liked it before.

Pin

 

Pin

 

Pin
 
 
Pin

Hummus

No ratings yet
Print Pin Rate
Course: Appetizer
Cuisine: Middle Eastern
Keyword: Chickpeas, Gluten Free, Vegan
Prep Time: 10 minutes
Cook Time: 15 minutes
Soaking time: 8 hours
Calories: 260kcal
Author: Shireen Sequeira

Ingredients

  • 1/2 cup chickpeas washed and soaked overnight or 1-1/2 cups boiled chickpeas
  • 1-2 teaspoons lime juice adjust to taste
  • 4-5 tbsps extra virgin olive oil
  • 1/4 tsp green chilli finely chopped
  • 2 tbsps Tahini a Middle Eastern paste made of sesame seeds (til and olive oil)
  • 2 pinches of red chilli powder adjust to taste
  • pinch of sugar approx 1/8th teaspoon or according to taste
  • salt to taste
  • Coriander leaves for garnishing

Instructions

  • To boil/pressure cook the soaked chickpeas: Discard the water in which the chickpeas were soaked, rinse once more and transfer into a pan/pressure cooker. Add enough water, about 1/2 inch above the chickpeas, add salt to taste and pressure cook for about 4-5 whistles or till tender.* see notes
  • Reserve about 10-15 chickpeas for decorating and grind the rest along with the lime juice, green chilli, sugar, tahini and salt to taste to a fine paste. Unless you intend to finish the Hummus the same day, do not add all the olive oil while grinding, just a little to get the grinding done. Do a taste check – add salt or lime juice if desired.
  • Transfer the ground paste into a wide bowl, decorate with reserved chickpeas, sprinkle red chilli powder, garnish with coriander leaves, generously pour olive oil (at the time of serving)
  • Serve with warm arabic bread or pita bread (if neither is available, you can even eat it with thin pizza bases available in the supermarkets – just heat them up lightly on a tawa before serving) Enjoy!

Notes

Chickpeas should ideally be soaked overnight or at least for 10-12 hours – this helps to cook faster. The number of whistles during pressure cooking will depend on how long the soaking was done.

Nutrition

Nutrition Facts
Hummus
Amount per Serving
Calories
260
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
12
g
Sodium
 
11
mg
0
%
Potassium
 
256
mg
7
%
Carbohydrates
 
17
g
6
%
Fiber
 
5
g
21
%
Sugar
 
3
g
3
%
Protein
 
6
g
12
%
Vitamin A
 
27
IU
1
%
Vitamin C
 
2
mg
2
%
Calcium
 
37
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
2
SHARES
TwitterFacebook2PinterestPocketTelegramWhatsAppYummly

Filed Under: All Posts, Chutneys Dips & Sauces Tagged With: 30mins or less, Middle Eastern

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Sonia says

    October 2, 2011 at 10:13 pm

    Aah ! One dip where I do not realize how much goes down my throat 😉

    Reply
  2. Ansh says

    March 16, 2012 at 3:12 pm

    I Eat that with celery and carrots for a healthy snack. then I just finish off the rest of the hummus :))

    Reply
  3. Sheena Dias says

    May 2, 2014 at 4:45 am

    What can be used as replacement for Tahini?

    Reply
  4. Shireen Sequeira says

    May 2, 2014 at 9:39 am

    Sheena: You can make your own Tahini by making a paste of sesame seeds and olive oil. Just dry roast 1 cup of sesame seeds lightly on a tawa (do not brown them) and allow to cool. Then grind it along with olive oil to a fine paste. Store in a clean, sterile jar and use as required

    Reply

Primary Sidebar

Looking for Something?

Stay Connected

Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

Know More...

Trending This Week

  • Butter Cake | How To Make Soft & Moist Butter Cake
  • Mango Cake + Video!
  • Hariyali Chicken | North Indian Style Chicken Curry
  • Muhallabia – Middle Eastern Milk Pudding
  • Bhuna Keema
  • Chicken & Bell Pepper Rice
  • Peri Peri Chicken Livers ~ Cheat’s Recipe

Subscribe To Receive Recipes Directly In Your Mailbox!

Categories

  • Airfryer Recipes
  • All Posts
    • Recipe Compilations
  • Baby & Toddler
  • Bakes
    • Breads
    • Cakes, Cupcakes & Brownies
    • Cookies, Tarts & Bars
    • Healthy Bakes
    • Pies & Puffs
  • Basic Recipes
  • Beverages
  • Breakfast
  • Chicken
    • Indo Chinese
  • Chutneys Dips & Sauces
  • Coconut Milk Based Recipes
  • Eggs
  • Festive Cooking
    • Christmas
    • Monthi Feast
  • Global Cuisine and Fusion Food
  • Home Remedies
  • Mangalorean Recipes
  • Meal Ideas
  • Mince
  • Mutton Beef and Pork
  • Poli & Seasonal Specialities
  • Preserves
    • Pickles & Jams
    • Spice Blends & Curry Pastes
  • Pressure Cooker Recipes
  • Recipes With Video
  • Restaurant Reviews
  • Rice, Pasta and One Pot Meals
  • Seafood
    • Fish
  • Soups & Salads
  • Starters, Snacks & Savouries
    • Appetizers & Starters
    • Snacks & Savouries
  • Sweets & Desserts
    • Indian Sweets
    • Western Desserts
  • Thanksgiving Recipes
  • The Boshi Series
  • Travel
  • Uncategorized
  • Vegetarian
    • Curries, Dals and Sambhars
    • Paneer
    • Sides
    • Vegan
  • When The Hubby Cooks!

Copyright © 2023 · Ruchik Randhap by Shireen Sequeira · Hosted & Managed by Host My Blog