Name: Hummus | How to make 4 types of Hummus
Prep time: 10 min
Total time: 10 min
Ingredients: 50 gm Boiled Chickpeas (I had boiled in advance); 1.5 tablespoon olive oil; 1 whole Dried Red Chilly; 1.5 tsp Red chilli powder (Lal Mirch) (Can reduce it for less spicy); 5 or 6 cloves garlic; salt as per taste; 2 tsp Lemon Juice; 1 tsp black pepper; 50 gm Boiled Chickpeas (Boiled in advance); half medium boiled beetroot (boiled in advance); 1 tsp Red chilli powder (Lal Mirch); 1 tsp black pepper; 1 tsp Lemon Juice; 1.5 tablespoon olive oil; 5 or 6 cloves garlic; salt as per taste; 1.5 tablespoon pumpkin puree (boiled pumpkin in advance); 5 or 6 cloves roasted garlic (can saute in butter or ghee for one min); 1 tsp Red chilli powder (Lal Mirch); 1 tsp black pepper; 1 tsp Lemon Juice; 1.5 tablespoon olive oil; salt as per taste; 50 gm Boiled Chickpeas (boiled in advance); half medium capsicum (raw); 1 large Dried Red Chilly; 2 tsp Red chilli powder (Lal Mirch); 1 tsp Kali Mirch (Black Pepper); 2 tsp Lemon Juice; 1.5 tablespoon olive oil

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Hummus is a dip made from boiled chickpeas (Choley), spices flavoured with garlic and olive oil.

I remember having Hummus with Pita Bread at Ricos. That was the first time I had it. Though at first I didnt appreciate it but over time, I became a huge fan.

Soon, it became a custom to make hummus at home. The only thing I had to do was to boil choley..Whenever I would soak choley for the curry, my husband will make his gentle request to make hummus also.

One weekend, I started making choley rice and I knew I had to make hummus too but somehow I missed it. I served lunch but my husband was interested in something else. But now we had tadka choley. So I took a handful of those and made hummus of it. It was good just slighly dark in color tone..

Rest is not at all a tough task. Boiled chickpeas, Garlic, Spices, salt, Lemon Juice and

.Most important Olive Oil…

Isnt it super easy for a dip thats delicious and healthy!!

After years of making classic hummus, this time I experimented with other flavours and it was totally worth trying!

Recipe Insights

I made beetroot, Roasted Garlic Pumpkin and Green Bell Pepper Hummus..

Which one was great in taste?

Its a tough call. I would say everyone had mixed responses. I liked the beetroot and green peppers one the most.

My husband liked classic and Pumpkin one and our kids liked perhaps all four. Little one kept asking for second helping of pumpkin one though her focus was more on color..

Why dont you try them all and find out which one becomes your favourite?

For four variants, I added all the ingredients in four bowls to blend them one by one.
For chickpeas, I had boiled choley in advance.

Similarly, I was making pumpkin Pancakes previous day, so had pumpkin puree (boiled and mashed pumpkin) leftover from it.

The beetroot was also boiled in the process of making beetroot brownies.
So, with all boiled stuff its matter of few minutes of pulsing to get the beautiful colored Hummus.

Remember to share your experience with me!!

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Hummus | How to make 4 types of Hummus

Hummus is a dip made using Boiled Chickpeas (Choley) along with spices, garlic flavoured with Olive oil and lemon juice. Here I have made four variants of hummus in a simple way.

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Prep Time 10 mins

Total Time 10 mins

Course Side Dish

Cuisine Middle Eastern Cuisine

Servings 4 bowls

Ingredients

Classic Hummus

50 gm Boiled Chickpeas I had boiled in advance
1.5 tablespoon olive oil
1 whole Dried Red Chilly
1.5 tsp Red chilli powder (Lal Mirch) Can reduce it for less spicy
5 or 6 cloves garlic
salt as per taste
2 tsp Lemon Juice
1 tsp black pepper

Beetroot Hummus

50 gm Boiled Chickpeas Boiled in advance
half medium boiled beetroot boiled in advance
1 tsp Red chilli powder (Lal Mirch)
1 tsp black pepper
1 tsp Lemon Juice
1.5 tablespoon olive oil
5 or 6 cloves garlic
salt as per taste

Roasted Garlic Pumpkin Hummus

1.5 tablespoon pumpkin puree boiled pumpkin in advance
5 or 6 cloves roasted garlic can saute in butter or ghee for one min
1 tsp Red chilli powder (Lal Mirch)
1 tsp black pepper
1 tsp Lemon Juice
1.5 tablespoon olive oil
salt as per taste

Green Bell Pepper Hummus

50 gm Boiled Chickpeas boiled in advance
half medium capsicum raw
1 large Dried Red Chilly
2 tsp Red chilli powder (Lal Mirch)
1 tsp Kali Mirch (Black Pepper)
2 tsp Lemon Juice
1.5 tablespoon olive oil
salt as per taste

Instructions

Gather all the ingredients together. For four hummus, I added all the ingredients in four bowls to blend them one by one. For chickpeas, I had boiled choley in advance. Similarly, I was making pumpkin Pancakes previous day, so had pumpkin puree(boiled and mashed pumpkin) leftover from it. The beetroot was also boiled a in the process of making beetroot brownies. S, with all boiled stuff its matter of few minutes of pulsing to get the beautiful colored Hummus. In Beetroot, I had added less of red chilly as beetroot dominates the whole flavour and since its on sweeter side, no point to add more chilly. In green bell pepper, I have added lot of chilly as it makes it really amazing!!
The four variants of hummus are ready!!! Enjoy!!

Notes

Hummus

Nutrition Facts
Serving size: 1 tablespoon
Servings: 5
Amount per serving
Calories	68
% Daily Value*
Total Fat 4.7g	6%
Saturated Fat 0.7g	3%
Cholesterol 0mg	0%
Sodium 2mg	0%
Total Carbohydrate 5.5g	2%
Dietary Fiber 1.3g	5%
Total Sugars 0.9g
Protein 1.7g
Vitamin D 0mcg	0%
Calcium 14mg	1%
Iron 1mg	3%
Potassium 62mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Keyword Beetroot Hummus dip, Bell Pepper Garlic Hummus Dip, Chickpea Hummus Dip Recipe, Garlic Hummus Dip Recipe, Hummus, Hummus Dip, Hummus Garlic Dip Recipe, Roasted Garlic Pumpkin Hummus Dip