Hummus Recipe without Tahini (Easy Lebanese Hummus Dip Recipe) – A quick and easy recipe of lebanese dip called Hummus which is served with pita bread, falafel. A must have with all Lebanese dishes.
Until now if you are following my journey through food blogging, you know I have seldom tried recipes of world cuisine except Indian and that too Gujarati. I am still learning (and I guess I always be). That’s why I have wrote only about those dishes that comes naturally to me. Gujarati, Punjabi, Maharashtrian, South Indian cuisines are my comfort zone. It’s time to venture outside these realms.
Related: How to make Falafel?
I guess this is the same story for most of my fellow Indians. On a routine day, we hardly cook anything other than Indian. And thanks to globalization we are now getting used to Italian, Mexican and other cuisines. One such region from Europe whos recipes we all love is Lebanon. The Lebanese cuisine is full of flavors thanks to generous use of spices. Our Indian taste buds are hard wired to such taste and hence we love it. I will try to learn, rehearse, repeat and share all these dishes with you all lovely people. Also I will be focusing on Vegetarian recipes from these various world cuisine.
What is Hummus?
Getting back to the recipe of hummus dip, hummus is a thick pasty spread/dip which has smooth texture. It is made from chickpea and tahini (a lebanese dip made from roasted sesame seeds (til) and olive oil). This dip is served with pita bread – a flat, hollow, slightly leavened bread which can be split open to hold a filling. Hummus is a staple in many cuisines, especially in the Mediterranean and Middle East.
This hummus dip recipe is without Tahini. Tahini is something that we will not have in our humble Indian kitchen, so we fall back to basics and use the ingredients that tahini is made from. Also to make hummus we use boiled or cooked chickpea. I have soaked and prepared the chickpeas a night before. However you can cut short the work by using store bought canned chickpea. That way this recipe can be done in just 10 minutes.
For your next theme party or get together, ditch the Indian recipes for once. Try these delicious falafel, pita bread, hummus dip, etc recipes. I am sure your guests would love them.
Let’s check the simple step by step Lebanese hummus dip recipe with pictures.
Hummus Dip Recipe with step by step photo
To make this lebanese dip we have to soak the kabuli channa (chickpea) over night or for atleast 5 to 6 hrs. If you forget to soak chana or you don’t have that much time then just put the chana in boiling water just cover it and keep aside for about 2 hrs and your chana will be ready by then. In some of the recipes I have seen the boiled chickpea but I have used only soaked chickpea which are a bit soft.
To make this delicious & easy hummus recipe we need very few ingredients. First chickpea (kabuli chana/chole), sesame seeds, olive oil, lemon juice, asafoetida (hing), garlic flakes, freshly grounded pepper powder and salt. The traditional recipe of hummus calls for Tahini. But in an Indian kitchen its highly unlikely to get hold of it. So instead we will use sesame seeds.
First we dry roast the sesame seeds and garlic together. Dry roasting the sesame seeds brings out that nutty flavor from it. Once the sesame seeds turns golden brown, keep them aside.
In a mixture grinder/food processor take the soaked chickpea (kabuli channa) and add lemon juice to it. Lemon juice gives the nice tangy taste to the dip.
Now add the hing (asafeotida) and salt to the chickpea.
Now add oilve oil and freshly ground black pepper to channa.
Add the roasted sesame seeds and the ginger or here you can add tahini dip if you have. Grind it to a smooth paste. Also add 4 tbsp of water or as required to make it smoother. Adjust the quantity of olive oil to balance the consistency of hummus dip.
And our homemade hummas dip is ready to serve with pita bread, falafel or simple cut vegetables.
Hummus dip can be stored in an air tight container in refrigerator for 2 to 3 days. You can garnish the Hummus dip with some freshly chopped parsley or cilantro (fresh coriander) and use this dip to serve along with pita bread and falafel.
Recipe of Hummus Dip without Tahini
- Chickpea (kabuli channa/safeed chole) : 1/3 cup
- Sesame seeds: 1 1/2 tsp
- Olive oil: 2 tbsp
- Asafoetida (hing):1/8 tsp
- Freshly ground pepper (kalimirch): 1/4 tsp
- Lemon juice : 2 tbsp
- Garlic : 3 cloves
- Salt : 1/2 tsp
- Parsley or fresh coriander (hara dhaniya) for garnishing
- Soak the chickpea (chole) in water for overnight or atleast for 5-6 hours. Alternately use canned chickpea.
- Peel off the garlic cloves. In a pan, dry roast the garlic and sesame seeds (til) until the sesame seeds become golden brown in color. Turn off the heat and let it cool down.
- Take soaked chickpea or chole in a mixture grinder and add lemon juice to it.
- Also add asafoetida (hing), salt, freshly ground pepper (kali mirch) and olive oil.
- Add roasted sesame seeds and garlic to the mixture and grind it until it becomes smooth thick paste.
- If required add a little water or olive oil to balance the thickness of your dip.
- Delicious Lebanese Hummus dip is ready to serve.
- Serve this dip with slices of pita bread or freshly chopped vegetables.
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