Quick Recipe: How To Make Healthy Hummus in 15 Minutes

arushisana-recipe-hummus

I use this recipe for making Hummus which is one of my favourite dips, but most importantly, it’s also a great way to include Spinach in my diet.

I’ll mention the recipes for both plain Hummus and the Spinach variant. Also, the recipe takes 15 minutes only if you already have soaked and cooked chickpeas. If not, you’ll have to wait for them to be soaked overnight first.

Recipe for Plain Hummus

Yields 4 Servings

Ingredients

  • 1/4 – 1/2 cup raw white chick peas (This will grow to the required 3/4 cup of chickpeas after soaking and cooking)
  • 3-4 cloves garlic
  • 2.5 -3 tbsp olive oil
  • 3 tbsp curd (fresh)
  • 1 tbsp lemon juice
  • salt to taste
  • For Garnish: 1 tsp Olive oil to be drizzled along with optional chilli flakes/parsley

Procedure

  1. First, the white chick peas need to be soaked and cooked overnight. Soak them in a bowl of water completely for 8 hours (overnight). Once they are soaked, put them in a pressure cooker with about 5 cups of water and 1 tsp salt for upto 4 whistles. Once the whistles are done, turn off the stove and let the steam release naturally for a few minutes. You can open the cooker once the valve has steam droplets on it.
  2. Once the chickpeas are done, put it in a blender and add all the other ingredients (lemon juice, curd, olive oil, garlic, salt) to blend.
  3. Blend till smooth. Use a few drops of water only if your paste isn’t smooth enough.
  4. Transfer to a serving dish and drizzle with olive oil. You can also sprinkle chilli flakes or add a sprig of parsley on top.
  5. Store in the refrigerator for upto 3 days.

Recipe for Spinach Variant of Hummus

Yields Almost 2 Cups

Ingredients

  • 1 cup raw white chickpeas (This will grow to the required 2 cups of chickpeas after soaking and cooking).
  • 1/4 cup chopped spinach (To be blanched)
  • 1 tsp green chilli paste
  • 1 tsp lemon juice
  • 1 tbsp fresh curd
  • 1 tbsp olive oil
  • 1 clove of garlic
  • salt to taste

For Garnish: 1 tsp Olive oil to be drizzled along with optional chilli flakes/parsley

Procedure

  1. First, the white chick peas need to be soaked and cooked overnight. Soak them in a bowl of water completely for 8 hours (overnight). Once they are soaked, put them in a pressure cooker with about 5 cups of water and 1 tsp salt for upto 4 whistles. Once the whistles are done, turn off the stove and let the steam release naturally for a few minutes. You can open the cooker once the valve has steam droplets on it.
  2. Blanch the spinach: Wash the spinach leaves, cut off their stems. Chop the leaves as per the required quantity (1/4 cup for Hummus). Put the chopped spinach leaves in hot boiling salt water for about 20 seconds. Then immediately put them in ice cold water. The spinach is blanched.
  3. For the chilli paste: blend 2 green chillies along with 1 tbsp of finely chopped ginger, 3-4 drops of olive oil and salt to taste.
  4. Once the chickpeas are done, put it in a blender and add all the other ingredients (1 tsp green chilli paste, spinach, lemon juice, curd, olive oil, garlic, salt) and mix it in a blender with about 4-5 tablespoons of water.
  5. Blend till smooth
  6. Transfer to a serving dish and drizzle with olive oil. You can also sprinkle chilli flakes or add a sprig of parsley on top.
  7. Store in the refrigerator for upto 3 days.

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