Hummus, a Middle Eastern dip/appetizer that is just irresistible. Used as a dip with chips, crackers, pita or as an accomplishment to many Middle Eastern dishes. In recent years it’s popularity has increased worldwide.Stores all over the world have Hummus in different flavors on their shelves. For those who are not familiar with Hummus, it is a dip that is made with boiled chickpeas, olive oil, garlic, and tahini. Tahini is again a middle eastern sauce made with roasted sesame seeds and olive oil, that is used in many dishes in Middle Eastern Cusine.

Making Hummus and Tahini is very easy at home. You need few basic ingredients, throw everything in chopper/food processor and a creamy healthy dip is ready in minutes.

Hummus can be a delicious and healthy accomplishment on toasts and sandwiches or salads in place of butter/ mayonnaise. It can be eaten with bagels instead of cream cheese. Add some roasted red pepper, spinach, and beetroot for a more healthier and colorful version. Make ahead Hummus before your parties and serve with different kinds of chips and crackers or even kebabs.We enjoy hummus just the way it is with chips and crackers. Spread it on Paranthas(Indian Flatbread) for a quick and healthy after-school snack or lunch/dinner option for kids.

Hummus is gluten-free i.e the ingredients that are used to make it have no gluten in it. Chickpeas are the major ingredients of Hummus are one of the best sources of proteins and fibers and are gluten-free. For those who avoid gluten, it can be had with gluten-free chips, crackers or breads.

Here I am giving you the Roasted Bell Pepper Hummus recipe. I usually make Hummus by adding roasted bell peppers or beetroot or even cilantro/coriander. If you don’t like the flavor of roasted sesame in your food, you can omit to add Tahini while making Hummus, add more of Olive oil.

Let’s see the ingredients and method for healthy Hummus that is so easy to make and delicious to eat.


Boiled Chickpeas*– 250gms

Lemon for fresh juice– 1 large

Tahini (can be store bought or homemade) –2 Tbsp

Garlic-2-3 cloves

Extra-virgin olive oil–2 tablespoons/30 ml, plus more for serving

Red Bell Pepper–1

Salt to taste

Red Chilli Flakes, as required

For Tahini–

Sesame Seeds–1/2 Cup

Extra Virgin Olive oil—4 Tbsp or as required

Method for Tahini:

Dry roast sesame seeds in a pan over medium heat for one-two minutes until you can smell the aroma roasted sesame seeds. Don’t let the seeds turn brown.

Cool the seeds and grind with Extra Virgin Olive oil, until smooth and creamy.

Transfer to a glass bottle or an air-tight container.

Store in refrigerator. Stays good for about a month.

Will be updating the pics Homemade tahini soon, as I could not take the pics of the whole process of making Tahini.

Method for Hummus:

Roast Red bell pepper on the burner or cut into big slices and grill till the skin is charred. Cool it, scrape the skin and keep aside the flesh. I used 1/2 of the red bell pepper, you can use full one.

In the food processor or chopped, take half of the boiled Chickpeas, garlic, tahini, 2 tsp of extra virgin olive oil and salt and process 1-2 minutes. Stop and scrape the sides and add the remaining half of the chickpeas and roasted pepper and until smooth and creamy. Add one or two tbsp of water to adjust the consistency. Adjust salt to taste. Transfer to a bowl or in an airtight container if you want to store. Stays good for a week when refrigerated.

I had some homemade leftover bread kulchas, I roasted these and served with hummus. A healthy snacking option!!



Serve with Falafels…


Enjoy Hummus the way you like and please give your feedback in comments.

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!