Long long lon-n-n-n-g time back even before we were born, this humble dish named hummus originated in the exotic Middle East. It took me a long time to get introduced to this lovely dish.
Below is a snippet of how I reacted to hummus the first time I was introduced to this dip.
Country Where I got Introduced to it: US
First Impression: Yuck! No texture. Baby food?? Why are people so crazy about it? Healthy? Yes, but….!!!! No, never will I eat it again!
Your’s truly did not like the texture (or rather the lack of it).But then, I kept hearing good things about this super easy dip/spread. I got curious. So, I challenged myself to make it myself and like it.
First Impression after making it myself: Yuck! Why does it taste bitter? (Now I know that the culprit was the not-so-good-quality tahini I bought from the store). No, I still don’t like it.
But, I wanted to give this dip/spread one more chance. So, I went ahead and bought a ready made hummus from grocery store.
First Impression about store bought hummus: OK! Its tastes OK. Liked it with Pita Bread.
But, the cook in me was not letting the challenge go unattended. I wanted to make it from scratch. Tons of research and trials later, I now have an awesome recipe for hummus. No more bitter tahini, no store bought hummus – its simple, healthy, home made hummus for us. There is a saying in Hindi – Sabr ka phal mitha hota hai – which means the fruit of being patient is sweet. In my case, the fruit of patience was the super tasty hummus. Though it took me almost 3.5 years to like this dish, I am glad I did not give up on it.
This recipe uses freshly ground sesame seeds to make tahini. I got this idea from this post. The only change I made from the original recipe is reduce the quantity of lemon juice added. It’s not difficult to grind sesame seeds if you have a food processor (or Indian style Mixer/Grinder).
Freshly ground sesame seeds are used to make tahini and the hummus is perked up with spices and lemon juice. Enjoy this fresh home made Hummus as a dip for your veggies or as a spread for pita bread or sandwiches.
5 minPrep Time
5 minTotal Time
- 4 tbsp Sesame seeds
- 15 oz Garbanzo Beans, or Chick Peas canned
- 2 tbsp Lemon Juice (adjust to taste)
- 1/2 tsp Paprika
- 2 cloves Garlic, divided (See Recipe Notes)
- 2 tbsp Olive Oil
- Salt to taste
- Drain the liquid from the garbanzo beans. Do not discard the liquid, yet. Finely chop 1 clove garlic.
- Add the sesame seeds to your food processor or to the dry-grinding attachment of your mixer-grinder.
- Grind the sesame seeds to a smooth paste by adding a little olive oil at a time. Fresh tahini is ready.
- Add the drained garbanzo beans and 1 clove garlic to the freshly made tahini and grind it to a smooth paste.You can add the water you drained from the garbanzo beans a little at a time to help you in grinding. (You would need only very little water) Transfer the ground mixture to a bowl.
- Add lemon juice, salt, paprika and the finely chopped garlic and mix well.
- Drizzle some olive oil and sprinkle some paprika on top to garnish.
if you like the taste of garlic, feel free to add another garlic clove either while grinding or just finely chop it and add it to the hummus.