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110 Comments

  1. Hi! The cumin should be roasted? I tried the recipe without cumin it was good. I want to add cumin this time but I don’t know if I should use roasted cumin.5 stars

    1. Glad you liked the flavor! The hummus shouldn’t be watery if the proportions are followed. Did you happen to use canned chickpeas or add extra water? I’d be happy to help troubleshoot.

  2. Didi, this hummus has been a revelation for my kids. Thanks for sharing the recipe. It’s finger licking good.5 stars

  3. This recipe was delicious! The toasted sesame is a game changer. I added sambal olek to mine just as an experiment and it turned out so good I couldn’t stop eating it. Thank you Dassana!!

  4. Hi , just wanted to ask , can this be used as a spread for making bread sandwiches ? Will it taste good ? It seems a healthy option

    1. yes you can use hummus as a spread for sandwiches. it tastes good and will be filling. you can add some vegetable toppings to make the sandwiches more tastier and healthier.

  5. Found your site while looking for what goes into hummus and thought I’d share details of my experiment with sprouted chickpeas here…
    Had packed my son’s snack box today with sautéed chickpea sprouts – just added a pinch of garam masala, salt, red chilli powder and a clove of minced garlic to mask the typical stench of soaked chickpeas and was left with just over half a cup of it. Hadn’t cooked the chickpeas since they seemed tolerably crunchy but my son may violently disagree!
    Anyways, inspiration struck. Pulsed the sprouts with 2 more cloves of garlic, whole black pepper, and half a teaspoon of roasted jeera, dhaniya, Bengal gram dal and sesame powder ( leftover again from my tamarind rice recipe preparation) , a tablespoon of olive oil…and what do you know…though nowhere near the consistency of a dip, the just-moist powder tasted divine! Your recipe mentions lemon juice…maybe that would have helped blend it to a paste and given it some tangy flavour or maybe not having cooked the chickpeas was the reason.

    Am a non vegetarian who turned vegan a few months ago but I know the taste of a winner for the whole lot of them! It reminded me of the yummy cutlets mum used to fry for teatime and tasted like the patties did before they were fried. This is the closest I’ve gotten to something veg mimicking the taste of a non vegetarian recipe. Yippee!!
    The point of sharing this story here – you don’t even have to cook the sprouts to make a sprinkly flavourful hummus!! Mine were 2 days old – kept just moist after an overnight soak. So good luck with your next batch of chickpea sprouts if you are running out of time!4 stars

    1. Thanks Arifath for sharing your experience and the suggestion. I am sure it will help some readers. Do try some recipes from the blog which has both pure vegetarian recipes and vegan recipes.

  6. This was yum… I had made the Lebanese Hummus from an Arabic youtube blogger. It was nice but felt a little bland. Then I tried your website( you are always my go to food website, as I always know it would taste good). Your recipe was perfect for the Indian palette. Absolutely loved it. Going to make it tomorrow for the second time. This time I would use a little less coriander as last time I added a lot and coriander overtook the chickpeas taste. Thank you for taking out the time and effort to keep our taste buds going.5 stars

    1. thanks a lot harry. i have had the authentic hummus in restaurants and for my taste too i have felt it slightly bland. you can always add less or more spices as per your requirements. regarding coriander, less is better as too much of it can be overpowering. thanks again.

  7. Can we replace chickpeas with moong, or Bengal gram, or rajma, or other Indian pulses and have ready protein rich pulses paste to be used as a spread???
    (Remaining recipe being the same)5 stars

    1. you can use both moong and chana dal. i am not sure about rajma though, as it can be slightly bitter due to rajma. you can use as a spread on toast or chapatis.

  8. Loved the recipe… Makes the perfect consistency. I had to use it up the same day, so used less olive oil and used more of chickpea stock. I served it with garlic naan.5 stars

  9. The recipe calls for 1.5 cups of cooked chickpeas? Or 1.5 cups uncooked chickpeas which need to be cooked? I am assuming the first one, according to quantity of other ingredients..but still it will be nice if you mention it out clearly ma’am.

    1. the recipe calls for 1.5 cups dried chickpeas. i have mentioned dry chickpeas in the recipe card. i think you missed reading it. its mentioned very clearly. the spices and oil you can add as per your choice.

  10. Hi, I did not get a chance to soak the chickpeas for 8 to 9 hrs. About 3 hrs.
    Is there a way I can still make the hummus right away ?5 stars

  11. This looks so tempting.. shall try it this week!
    Btw.. apart from your recipes, i also love to read the little intro/story that you write about them!5 stars

    1. chickpeas have to be cooked in a pressure cooker or a pan//pot with enough water till they are cooked completely. they are not cooked in oven. if pressure cooking, then cook in 3 to 3.5 cups water for 15 minutes on a medium flame. if they are not cooked well, then continue to pressure cook for some more time.

  12. I love you. Thank you for doing such a great job! None of ur recipes have failed me ever… Trying falafel tomm!5 stars

  13. I have followed the recipe instructions as written I’ve achieved good results thanks very much.5 stars

  14. Thanks for this wonderful recipe.I did a combi of roti, hummus and falafel for our lunch today. It was a gr8 success. I couldn’t try pita bread as my active dry yeast has expired.Better luck next time.5 stars

  15. Very simple and now there’s no need for me to order this from my Greek and Turkish shops and restaurants. It’s fresher and tastier and I can make it quickly..

  16. Excellent recipe. I tried it today and it came out very well. I had always wanted to try hummus at home but never did since I didn’t have tahini handy. Thank you for posting this recipe.5 stars

  17. love it! This is first recipe I ever cooked other than omelette.. amazingly simple and tasty..thanks.

  18. I tasted hummus for the first time today. Something about it reminded me of Indian food. I’ve found your recipe and I thank you for taking the time to post it online.

    1. riya, olive oil is traditionally added. one of the main flavor in hummus is of olive oil. without olive oil, the taste will not be authentic. if you are OK with this then you can use any other oil or vegetable oil.

  19. Hey Dassana…I loved the way you described the hummus recipe with the pics..one can easily understand by this way..thnx for the efforts taken by you to explain everything in detail wid nicely clicked pictures..I will surely try hummus the way you shown here and will let you know..thnx..

  20. Wow!! In one go i read all three recipes of yours…of falafel,,pita bread n hummus. Now please tell me some detailed serving suggestions. .as i hv not yet had these yummy looking delights. .bt had only heard about them.
    Thanks a lot for your wonderful blog dear. .God bless!!:)) im writing for the first time to any blog.
    Seems now i know where to turn for my cooking experiments needs!;))

    1. hi sugandha, generally the pita bread is sliced and in their pockets, falafels are kept with tahini and a salad. usually the salad is a middle eastern pickled salad. but you can choose any veggies or combination for the salad. even you can add hummus or serve hummus as a side dip. basically they are like stuffed pocket sandwiches.

  21. Dear Dassana, I have tried many recipes from this site and they are very good. Specially the pics you attach makes one remember the recipe like nothing else. Will try the Hummus and thanks for the sesame seeds tip, I want to make this tomorrow and didn’t have time to go to the market and buy Tahini paste.

  22. Dear Dassana, I had made your way of alu chole last night and it turned out to be awesome!!! Thank you for the lovely recipe 🙂
    Since I have some leftover channa from last night, which I had boiles along with salt, I wanted to know if I can use it for making this hummus? To rephrase, I have salted boiled chana. Will that make a difference if I try hummus with it?

  23. Hi Dassana,
    I have just made this, and I have no yeast with me. So currently enjoying the hummus with chopped carrot sticks. A perfect healthy snack. I loved your pics and description! Thanks for sharing the recipe.

  24. Hello

    I have just made this style humous and it is delicious.
    I would like to make lots of other humous with more Indian spices, do you know any more?

    Thankyou.
    Mike in England.5 stars

    1. i have not tried any other indian variation. only once i had made roasted red bell pepper hummus. the taste was different. you can add some ground coriander powder or even a dash of garam masala powder to give an indian touch.

    2. i would suggest the classic plain hummus is really great. its my most favourite dish. i went to dubai many times but when ever i had hummus, they never mixed any spices in that, just classic. even i tried in hyderabad, they gave me the same hummus as it was in dubai.

  25. Hello, you used 1 1/2 cup of dry chickpeas? or this is the amount of cooked chickpeas that you need for this recipe?
    Thank you5 stars

  26. but this receipe has to be cooked in olive oil only not any other cooking oil?? I personally dont like the smell of olive oil.

    1. dear neela, hummus won’t be hummus if not made with olive oil 🙂 you can use other oils, but my suggestion would be to still add olive oil. what olive oil does to hummus no other oil can do.

      you won’t get the real taste of hummus without olive oil and tahini. its the sesame seeds and olive oil that bring out the real taste and flavor of hummus. otherwise its just mashed chickpeas with some spices.

  27. Hi…you may want to look at foodblogandthedog.wordpress for inspiration too. She certainly has a way with adjusting/augmenting different styles etc. with excellent results.
    I’ve made a number of the foods and can highly recommend.

    1. dear tony, i am already following natalie’s blog and have subscribed to it.

      you are right, she has way with cooking great food and i am sure the results are excellent. i still have to try her recipes, but living in india i do not get some of the ingredients. but i will try some of her recipes in which the ingredients are easily available here.

  28. Hi Dasanna
    I stay in Middle East region i.e., Qatar and I am a big fan of your blog and recipes especially dry aloo gobi. I regularly eat pita bread and hummus with TAHINI sauce here…as this is the regional food available abundantly over here.

    This recipe is nice ! and thanks for posting..

    1. thanks bhargavi

      generally we don’t get hummus and pita bread here. tahini is available. and i am a fan of middle eastern food like baba ghanoush, tabouleh and the yummy baklava.

      1. I will try this. Thanks a lot for the recipe, with all the ingredients readily available in my kitchen.5 stars