Dips & Dippers/ Recipes

Hummus in different flavours

Hummus – the essential Mediterranean dip has now become a universal dip, widely accepted across countries and cuisines, and Mediterranean cuisine always remains special to me, close to my heart. It is not the cuisine of particular country but of entire region which basked in its exotic landscapes or the food is so fresh here and vibrantly spiced, or may be its glorified past which still fascinates me today. Ancient Sumerian or Babylonian civilization has offered a lot to mankind, and equally fascinating history dating back to thousand of years has led to an interesting variety developed by diverse group of people.
Unlike other global cuisine, Mediterranean cuisine has close affinity with Indian cuisine, bonded over rich and varied spices, dried fruits and nuts, citrus fruits, and off course the chickpeas. May be for this reason it found a special place in Indian pantry, next to our very own mint and cilantro chutney, hummus is no more foreign to Indians, it becomes one of us.

So, when we decided to guest host CWS event – Chickpeas, hummus features on my top priority list, there are so many variations exist on this universal dip, but here I am posting my favorite one in two different flavours. To make a good hummus, you need a good tahini paste. First I tried to make tahini at home because it sounds so easy breezy to me, and I have used it in my hummus recipe, but the taste was different, nowhere close to my favourite Mediterranean restaurant. As I could not figure out the missing ingredient, I thought of trying it next time with store-bought tahini paste and then I felt the difference. May be the trick to make a good tahini lies in the processing of sesame seeds which I find difficult to achieve at home. So, I would rather suggest you to buy a good tahini paste from your middle Eastern grocery store, before proceeding further. Tahini is integral to hummus and you need really a good one to match the taste exactly like your favourite restaurant.
bell pepper hummus
Hummus is very accommodative, it accepts all the flavours with pleasure, so I have infused the classic one with parsley and mint, with beetroot it attains all the more vibrant color which I am sure will excite you and my favourite one with roasted red bell pepper with sprinkles of hot paprika. Sun dried tomatoes takes the flavours of hummus to a new height, and waiting in queue are chipotle and roasted asparagus-artichoke duo. Off shooting from the traditional recipe of hummus, I have added a scoop of yogurt in it, to make it little lighter, without drastically altering the taste.

Recipe: Hummus in three different flavours


  • Dried chickpeas : 1 cup
  • Tahini : 2 tbsp
  • Garlic (crushed & roasted) : 4 cloves
  • Ground cumin : 2tsp
  • Lemon juice : 1/3 cup
  • Olive oil : 3 tbsp
  • Cayenne pepper : a large pinch
  • Paprika and fresh parsely to garnish


  1. Put the chickpeas in a bowl, and enough water and soak overnight. Drain and place in a large saucepan with enough water to cover the chickpeas by r inches. Bring to the boil, then reduce the heat and simmer for more than an hour or until the chickpeas are very tender. Drain well and reserve them.
  2. Combine the chickpeas, tahini, garlic, cumin, lemon juice, olive oil, cayenne pepper and 1 tsp salt in a food processor until thick and smooth.
  3. If you wish to make it little lighter, you can add one tablespoon of thick yogurt while processing it in the mixer.
  4. Season with salt or some extra lemon juice.
  5. If you are trying different flavour in hummus, add the chopped and skinned roasted bell pepper (one) or sun dried tomatoes along with the chickpeas.
  6. To make it extra spicy, add some hot paprika in it.
  7. Spread onto bowl, drizzle with extra virgin olive oil, sprinkle with paprika and scatter parsely over the top.

Quick notes

If you are using yogurt, then reduce the amount of lemon juice by half. Yogurt is optional to make the hummus lighter.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Diet type: Vegetarian

Number of servings (yield): 4

Culinary tradition: Middle Eastern

My rating 5 stars:  ★★★★★ 1 review(s)

Enjoy the hummus with pita chips or spread some on your bread, will go good with crackers too.


  • Reply
    January 31, 2012 at 10:46 pm

    Hi sykanya….lovely pics

    • Reply
      February 1, 2012 at 10:14 am

      I am just learning to take some good shots Pinky. Glad that u liked it, encouraged.

  • Reply
    Ushnish Ghosh
    February 1, 2012 at 12:17 am

    Dear Sukanya
    Thanks for such a nice write up on Hummus. During my long stay in Kuwait I often used to visit a Lebanese restaurant and got 1st taste of Hummus and awesome BBQ lamb chops. had a good mind to make it here, but still cant locate a Shop selling Tahini. May be someday I will try to make and I know it wont taste the same as a restaurant. but will do when some thing is better than nothing.
    Nice click.
    Have a nice day

    • Reply
      February 1, 2012 at 10:09 am

      My pleasure Ushnish da, even while in Bangalore I couldnt locate a good tahini paste, and making it at home fails to brings out the actual taste of hummus. Even I love Lebanese food, they are simply exotic.

  • Reply
    Devina Divecha (FooDee)
    February 1, 2012 at 12:46 am

    OMG I love hummus…I could eat it all day. And now I’m craving for it haha. Soon, soon 😀

  • Reply
    February 1, 2012 at 6:41 am

    Sukanya you are tempting me with this beautiful coloured hummus. Did you buy Tahini during your stay in Bangalore? Any idea where can I get it?

    Hamaree Rasoi

    • Reply
      February 1, 2012 at 10:11 am

      yeah colored hummus..I mean the falvored one are my fav too. replied to ur querries on fb, do chk it pls

  • Reply
    February 1, 2012 at 7:01 am

    Seriously cant take my eyes from ur irresistible clicks,super tempting hummus,wish i live near u..craving for some..

    • Reply
      February 1, 2012 at 10:13 am

      You make me so happy Priya, am sure if we live nearby..it will be regular glabal fiesta ..:)

  • Reply
    February 1, 2012 at 9:13 am

    Looks so beautiful.

  • Reply
    February 1, 2012 at 1:16 pm

    With different flavor ideas sounds great!

  • Reply
    balvinder ( Neetu)
    February 2, 2012 at 12:53 am

    i get to learn new things from blogging. The different flavours of hummus you have shown are scrumptious.

  • Reply
    February 2, 2012 at 8:24 am

    The hummus is a healthy and delicious appetiser. Your recipe is yummy.

  • Reply
    Priya (Yallapantula) Mitharwal
    February 2, 2012 at 1:20 pm

    wow, love them all.

  • Reply
    Ushnish Ghosh
    February 3, 2012 at 7:09 am

    Dear Sukanya
    I feel good reading your comment at my blog. Regarding SiChuan pepper ( Hua jiao) , I never looked for it in Delhi. May be it is available in upmarket area (INA, Khan Market, Vasant Vihar etc) ..The Chinese girl , who looks after the dinning area in Algeria, gave me one packet of this and one pack of stat anise. 🙂

  • Reply
    February 7, 2012 at 7:36 am

    Lovely flavour combinations..got to try ur versions..so tempting!

  • Reply
    February 12, 2012 at 8:45 am

    You are right..need to have store brought tahini paste for the original restaurant style hummus..have made many times hummus in home with sesame seeds but it never matches to the flavour of our fav Turkish restaurant near our locality..may be some secret ingredient/s goes into it…and pics are so lovely..hugs and smiles

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