Thread by @monikamanchanda

Let’s talk about Hummus today. Honestly, all hummus recipes are similar. Mine is probably the same as many you see online. But over years I have gathered some tips and tricks that can help in making hummus creamier & lighter. Which means yummier #lockdownRecipes

First thing first. Everyone says a good hummus MUST have Tahini. But I think sesame seeds work just as well.
Lightly toast them. If you have time grind them to a paste with a bit of lemon juice. I am often lazy and dump them along the chickpeas

Then the chickpeas. We are India, I hope you aren’t thinking of using canned ones. Soak channa overnight and boil it next morning. A bit overboiled is fine but don’t turn it into a mush. We will grind it but overboiling too much changes texture

Ok time for tip number one for making the best Hummus. Peel those white skins off the white channa. If chickpeas is boiled well it doesn’t take too long to do this. But the effort leads to the creamiest hummus by removing the fibre.

Don’t worry about wasting the fibre though. You can use them in soups of paranthas after grinding

Next secret always use garlic. It just brings all the flavours together. If you don’t like the rawish flavour. Smash it a bit in lemon juice and set aside for sometime before adding to hummus

Another tip add a pinch or so of cumin. I don’t like a strong flavour of cumin in my hummus but without it too something feels missing

And the one tip that might COMPLETELY change your hummus game. Add a few ice cubes while grinding. Some people say cold water too but for me ice cubes are a game changer when it comes to texture

And but of course, don’t skim on Olive oil. Use generously. I use about 1-1.5 tbsp per 1.5 cups of boiled chickpeas

Grind it all up. I am lazy but if you want to go that extra mile. Grind sesame seeds + lemon juice first. Then add garlic smashed with lemon juice. And finally chickpeas, salt, olive oil and ice.

That’s it the basic hummus is ready. Let’s talk about toppings though

Can’t talk about Hummus and not talk about variations no?

There is so much you can do but some of my favourite variations are
1. Thai Hummus (grind a bit of your thai red curry paste. It’s magical in hummus).
2. Pumpkin/carrot/roasted bell peppers/beetroot hummus

More variations I like

3. Sriracha or hot sauce hummus
4. Roasted garlic hummus
5. Basil hummus

Also make hummus with more than just chickpeas.

Black channa, cholia, black eyed peas, eadamame, dried white peas. All make a good hummus

If you use making these tips , tell me how you like it?

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