Creamy herbed Hummus
Looking for a tasty and healthy snack that's easy to make? Look no further than this creamy herbed hummus recipe! Hummus is a Middle Eastern dip made from chickpeas and is one of the best dips ever if you ask me. Packed with protein, fiber, and flavor, this delicious dip is perfect for serving at parties, as an appetizer, or as a midday snack. In this recipe, I’ll show you how to make homemade hummus that's rich and creamy, with just the right amount of tang and a kick of fresh herbs. It is so delicious and versatile. This is a delicious simple hummus that is so creamy with a beautiful balance of herbs that is just perfect for wraps, pita pockets, or even plain with chips and veggies! You will forget store bought hummus after making it at home!!
My sister first taught me to make hummus a first years back and ever since I’ve been hooked. I make it at least once every 2/3 weeks. They make for a perfect snack with veggies as well. I love topping the hummus with Za’atar spread- you need to try it to believe it!
Happy Cooking!
Servings: 12-15 servings
Prep Time: 30-35 mins
Cooking Time: 10 mins
Chilling and Soaking Time: 10-12 hours
Total Time: 12-13 hours
Ingredients:
400g chickpeas- ideally use dry and not canned
A pinch of baking soda
3-4 med cloves of garlic
1/4 cup tahini
1/3-1/2 cup extra virgin olive oil
3 tbsp fresh lemon juice
2 small green chili
1 tbsp ginger paste or 1/2 inch ginger
1/3-1/2 cup yogurt- ideally Greek yogurt
1/2-1 tsp Cumin powder
2-3 tbsp mixed herbs- Basil, Parsley, Cilantro
1/2-3/4 tsp Pepper
2-3 tsp salt based on taste
3-5 cubes of ice.
Garnish:
Za’atar spread or Za’atar seasoning to garnish - Optional but really takes it to the next level.
Chilli powder to garnish
1/4 cup olive oil
Directions:
Soak the chickpeas for 10-12 hours. Ideally, soak it overnight.
Boil the chickpeas with a pinch of baking soda and 1 tbsp of salt till they are super soft. I boil mine in an instant pot for 15-16 mins on bean/grain mode with natural release. You want them over-boiled. Drain and let it cool.
In a food processor add the chickpeas, tahini, garlic, lemon juice, mixed herbs, ginger, olive oil (1/3rd cup), chilies, yogurt, cumin powder, salt, and pepper.
Blend till it’s smooth and creamy. Add ice once blended and grind again.
Scrape the edges of the bowl and blend again.
Add more olive oil or yogurt if needed for flavor and consistency.
Transfer to a bowl. I like to chill it in the fridge for 2-3 hours before garnishing and serving.
Top it with olive oil, Za’atar, and chili powder.
Serve with chips or as part of a meal or use in wraps etc!
Notes/Tips:
Make sure the chickpeas are very well boiled. That helps with the creamy texture.
I used half extra virgin olive oil and half herbed extra virgin olive oil. You can use any you like- if you use garlic or lemon you may need to reduce the added garlic and lemon in the recipe based on taste.
If you like it spicy add 1-2 more chillies.
Use greek yogurt to make it extra creamy, but you can use any.
Za’atar- If you have Za’atar spread (Seasoning already mixed with oil) then you can just add it directly over the hummus. If it is a dry seasonings, add it to olive oil and mix.
Storing- You can keep it in an airtight container in the fridge for 6-9 dyas. Gently spread some olive oil on top to help prevent it from drying out and it helps make it last longer.
