How I Make Hummus

Ever since I visited a homegrown Arabic restaurant, Calorgies, in Bansud, I became addicted to the taste of hummus. I’m not sure if it’s the authentic taste since I haven’t been to the mainland but I’m happy that the owner, who worked in Saudi Arabia before, brought home this famous Arab dip that is made with mashed chickpeas and blended with tahini, lemon juice and garlic.

Popular in Middle Eastern cuisine, it is usually eaten as a dip with pita bread. In the West, it is produced industrially and is often served as a snack or appetizer with crackers.

I’m obsessed to the point that I’m making the dip at home using the available ingredients in the market.

1. Prepare all the ingredients needed.

• 1 can chickpeas 
• 1/2 cup sesame seeds
• 1/4 cup olive oil
• 1 lemon
• 5 garlic cloves
• 1/4 tsp cumin
• 1/4 tsp paprika
• 1/2 tsp salt
• 1/4 tsp pepper
• Water

2. This is how we make a homemade Tahini. Toast the sesame seeds until golden brown. I’m sorry some seeds were burnt.

3. Transfer this in food processor with a tablespoon of olive oil and blend.

4. Drain and wash chickpeas.

5. Process the chickpeas with the puréed sesame seeds.

6. Add lemon juice, garlic cloves, cumin, parika, salt, pepper and another tablespoon of olive oil and continue blending.

7. Gradually add water until desired consistency is reached.

8. Drizzle with more olive oil.

9. Your Hummus Dip is now done and ready to be served.