Classic Homemade Hummus Recipe With Lemon And Coriander
Classic Middle Eastern dip recipe to flavour up falafels, sandwiches and more
The Classic Homemade Hummus Recipe is super simple to make right in your own kitchen. It is a nutritious dip that can be used as a spread. It is made from cooked chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic.
Hummus is a popular food in various local forms throughout the Middle Eastern world. As a spread, dip or a pita filling, classic hummus is both delicious and satisfying. Best of all, it's whipped up in seconds in a blender or food processor. Tahini, or sesame seed butter, can be found in health food stores, gourmet shops and even many grocery stores. You can make your own tahini at home.
Here are recipes that you can have with hummus
Note: The video is of roasted bell pepper hummus; but you can make the classic hummus the similar way as shown in the video.
Variations: For a spicier hummus, add a sliced red chilli or a dash of cayenne pepper. You can add roasted red bell peppers, chopped coriander, chopped olives, parsley, jalapenos or any other herb to suit your taste.
- 1-1/2 cups Kabuli Chana (White Chickpeas) , soaked overnight, cooked till soft
- 1/4 cup Chana stock
- 2 Lemons , juiced
- 2 tablespoons Tahini
- 2 cloves Garlic
- Salt , to taste
- 1/4 cup Olive Oil
- 1/2 teaspoon Cumin powder (Jeera) , (roasted)
- Parsley leaves , or coriander, small bunch, finely chopped
How to make Classic Homemade Hummus Recipe With Lemon And Coriander
To begin making the Homemade Lemon Coriander Classic Hummus Recipe, drain all the water from cooked chickpeas. reserve about 1/4 cup of its stock to blend the hummus.
Combine all the ingredients except the olive oil in a blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low speed until smooth.
Add the olive oil through the spout of the food processor and pulse for a few seconds until combined.
Stir in the freshly chopped parsley or coriander; squeeze in the juice from the lemon and stir. Check for the salt and lemon levels and adjust to suit your taste.
You can store the hummus in an airtight container for a week and use it as and when required in a wrap or a spread over a sandwich. You can also use it as a dip for Manakish Zaatar.
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