#CookandChomp Simple Hummus

Over the years I have tried a lot of kinds of hummus – my favorite remains a smooth one with lots of olive oil and a hint of garlic. After trying to make hummus at home, which didn’t turn up as fine as it should have been, I decided to follow a tip lots have talked about – using de-skinned chickpeas.
Since the chickpeas we use are the standard choley, the tedious job is the de-skinning.

Hummus Recipe

Serve the hummus with some olives


  • Chickpeas – 1 cup, boiled and de-skinned
  • Garlic – 3 to 4 cloves
  • Lemon juice – 1 tsp
  • Cumin – 1/2 tsp
  • Olive oil – 4 tbsp
  • Water – 2 tbsp
  • Salt –  to taste


  • Soak the chickpeas for about an hour in warm water. De-skin the chickpeas. Now this is the tedious bit because each kernel needs to be done individually but it is worth it.
  • Cook the chickpeas in a pressure cooker to ensure they are well done, for about 1 whistle. Let the steam blow off and let them cool down.
  • Put all the ingredients in a blender, add a little water and blend, occasionally mixing the ingredients together until you get a smooth paste.

There are so many new concoctions of hummus now, I will try to perfect this one and try one with black gram very soon. Stay tuned 🙂