Hummus Recipe By Chef Vikas Chawla

Hummus Recipe By Chef Vikas Chawla

Hummus is a delicious spread or dip made from chickpeas, tahini paste (Roasted Sesame Paste), extra-virgin olive oil, with notes of freshly squeezedlime juice and garlic. The finest hummus is lusciously nutty, tangy & creamy. It’s commonly eaten in the Middle East and the Mediterranean region.

Tahini is a smooth sesame seeds paste and it makes the hummus taste incredible. You can buy tahini at gourmet stores or make it yourself.

Hummus Recipe By Chef Vikas Chawla


Boiled Chickpea (White Chana) – 250 gms

Tahini Paste – 25 gms (Readily Available at Gourmet Stores)

Olive Oil – 25 gms

Chopped Garlic – 3 cloves

Salt – 5 gms or to taste

Chilled Water –50 ml

Lime Juice – 2 pcs (if need less sourness then use only one lime)

Sumac Powder / Paprika Powder – Sprinkle for garnish

Extra Virgin Olive Oil – to drizzle on top


Wash chickpeas thoroughly and soak for minimum 8 hours or overnight in fresh water. Boil until its extra soft or overdone as it helps grinding easily. Now refrigerate the boiled chickpea for minimum 4 hours before making hummus (By doing this, it doesn’t get hot with continuous blending and maintain itsflavour).

100 gms of raw chickpeaturns out to approx. 250 gms after boiling, but little variation may happen due to the quality and variety of chickpea. So, I would recommend soaking a cup of chickpea in three cups of water and use only 250 gms out of it as per mentioned recipe. Balance cooked chickpeas can be used for any other recipe like salad or chaat.

If Tahini is not there in your kitchen pantry then follow this recipe: Take a heavy pan and turn on the flame to medium low. Add 1 cup white sesame seeds and lightly toastfor 5 minutes without changing its colour.Completely cool it down by spreading on a plate. Blend it in a blender to make a smooth paste by adding 2-3 tablespoons (30-40 ml) of neutral flavor oil; I prefer adding extra virgin olive oil. Store it in a sterilized glass jar and can be stored in refrigerator for a month.Peel, wash and chop the garlic.

  • Pour olive oil in blender’s jar first.
  • Add boiled chickpeason it.
  • Now add tahini paste, garlic, salt and lime juice.
  • Blend for 10 seconds and drizzle extra cold water on it.
  • Do not blend the ingredients on high speed or in one go as it will raise the temperature.
  • Blend for 15-20 seconds and then take a break for half a minute.
  • Repeat this process of blending with intervals and blend till you get the smooth paste out of it.

If you want to make it more light and less dense then add little more cold water. Store it in refrigerator and can be consumed for 3 days.


Hummus can also be prepared without water but you need a good processor or blender for that and its shelf life will be more than this with water.

Half teaspoon cumin powder can also be added in this recipe.

Enjoy the hummus with lavash, toasted pita bread, garlic bread, toasties etc. I serve it with garlic naan too and use it in sandwiches as an alternate to mayonnaise.

Always serve it in a low height bowl of any shape, making a swirl with spoon and a good drizzle of olive oil on it.

A sprinkle of paprika powder and sumac (dried berry powder) enhances its flavour and presentation.

Chef Vikas Chawla

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