Hummus, Hail to the perfect appetizer!

January 12, 2018

Hummus, Hail to the perfect appetizer!!

Hummus is by far, the most popular Levantine dish known to the modern gastronomical world. Packed with healthy protein, carbs, and fats, this dip is quite versatile and can blend with many flavor infusions. I always keep hummus handy as it makes for a delicious spread that I add to sandwiches, wraps and even salads. I have four different versions to this creamy, delish dish and trust me, this is definitely a winning party appetizer. Just the fancy flavors are enough to make it a must-try! Prepare ahead in time and store for up to a week.


1) Classic Hummus:

Classic Hummus


Boiled Chickpeas - 1 cup

Sesame Seeds - 2 Tbsp (heaped)

Olive Oil - 3 Tbsp (Save a little for drizzling at the end)

Garlic - 2 Cloves (whole)

Lime Juice- 1/5th Cup or 1 1/2 Tbsp (Adjust according to preference)

Salt- to taste



Throw in all ingredients together and grind to paste. Adjust acidity and salt accordingly. Yes, it’s that simple! Your basic Hummus is ready. Use water to adjust the thickness. Of course, if you do make a sloppy mess of it, don’t beat yourself about it. After all, it is only Hummus to err? :P To fix it, just grind in some leftover boiled chickpeas.


Texturize according to preference. My preference is coarsely ground but you can grind it to a smooth silky paste. Also, if you fancy, add roasted cumin seeds, paprika powder, parsley and olives as garnish. Oh, and don’t forget that generous drizzle of great quality extra-virgin olive oil, while serving. Trust me, it makes all the difference in taste. :)

2) Spinach Hummus

Spinach Hummus


Boiled Chickpeas - 1 cup

Spinach - ½ cup (blanched)

Ginger Garlic Chilli Paste - ¼  Tsp

Cashews - 4 to 6 ( soaked in warm water)

Lime Juice - 1 Tsp

White Pepper- ⅕ Tsp

Salt - to taste

Olive Oil- For Drizzling

Grated Parmesan - for garnish


Grind all ingredients together.

Garnish with olive oil and grated Parmesan. [You know the drill! ]

3) Beetroot Hummus:

Beetroot Hummus


Boiled Chickpeas - 1 Cup

Boiled Beetroot - ½ cup

Olive oil - ¼ cup (Save some for drizzling)

Walnuts- 4-5

Basil Leaves- 2 to 3 ( Too much will leave an overpowering basil flavor)

Vinegar- 1 tbsp

Salt- to taste

Feta Cheese - 1-inch cube (crumbled for garnish)


Grind all ingredients together. Garnish with Olive Oil and Feta Cheese.


4) Roasted Carrot Hummus:

Roasted Carrot Hummus


Boiled Chickpeas - 1 Cup

Organic Carrots - 1 small (chopped into sticks or batons)

Sunflower or Groundnut Oil- 1 tbsp

Turmeric Powder- ¼ Tsp

Mild Chilli Powder ( Kashmiri) or Paprika - ¼ Tsp

Fennel Seeds - 10 to 12

Cumin Seeds - 10 to 12

Green Chilli (deseeded) - ½ ( use half a small chili)

Coriander Leaves- a few, chopped

Mustard Oil- to drizzle

Salt- to taste


Marinate the Carrots with Turmeric powder and Chili powder.

Roast the carrots on a greased baking tray for 20 to 25 mins at 165’F ( 320’C).

Cool the Carrots before grinding.

Grind all ingredients together.

Garnish with Coriander leaves and Mustard oil.


If Mustard Oil is not your thing, stick to olive oil.

I would love your feedback, and suggestions and shoutouts. Also, if you have your own unique twists to my humble hummus preps, do let me know!! Hummus away!!