Healthy Hummus Recipe

I have been meaning to cook this one for a very long time. I have enjoyed eating it at some of my favourite places in Mumbai, and really wanted to try creating it. Well, I tried and I realised, it so simple and almost effortless. Try this and serve with amazing breads and Lavaash or just as a dip. Hope you enjoy making this as much as I did.


Hummus Recipe


Soaked and parboiled chickpeas(Kabuli/White Chana) – 100 gms

White sesame seeds – 50 gms

Garlic – 2 pods

Olive oil – 1 cup or as much as you like it

Dried Red Chilly – 1

Lemon Juice – 1tsp

Salt to taste


  1. Roast the sesame seeds in a thick bottom pan, don’t let them turn brown.
  2. Churn the Sesame seeds in a food processor or grinder with olive oil till it becomes creamy, like the consistency of a peanut butter.  Your Tahini is ready now.

    Hummus Recipe


  3. Remove the Tahini paste and keep aside.
  4. Add the chickpeas, garlic, chilly and lemon juice with 2 tbsp olive oil and churn together.
  5. Add 1 tbsp of tahini and salt and churn again.
  6. Keep churning till it becomes smooth and creamy.
  7. Taste and adjust the salt, lemon or tahini as per your personal preference.Hummus Recipe


  1. Lemon and chilly are optional and can be adjusted according to taste.
  2. You can even add beetroot for a fine pink colour.
  3. Tahini can be made and stored. This one is easy and better than store bought versions.
  4. Hummus can be stored in the fridge for 3-4 days and deep freezer for about a week.

Health Benefits

Some of the most common health benefits of Hummus:

  1. The nutrients in hummus could help you with weight management.
  2.  Chickpeas can lower cholesterol.
  3. Chickpeas may help reduce your cancer risk.
  4. Very High in Protein
  5. Better alternative than store bought peanut butter.
  6. Easier option for Vegans.
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Author: Anubha Rastogi

Anubha is a passionate storyteller by profession and an amazing cook by choice. Follow her on her Facebook pages - Anubha's Guide to Good Food and Anubha - The Storyteller.

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