Creamy Hummus with Home Made Tahini Sauce

Today’s recipe is one of the most famous & widely popular dip, Hummus, originated from Middle Eastern cuisine, it’s is the recipe with lots of healthy & nutritious benefits. This dip is mostly served with Pita bread (Middle eastern bread), vegetables, falafel (my favorite), vegetables, grilled chicken or meat.

Hummus is the best recipe for weight losers.  It is rich in iron, vitamin C, folate and vitamin B6.  It is also an excellent source of amino acids, fibers and proteins.

I used ginelly oil/sesame oil, because I love the flavor and its healthy too. The measurements of ingredients can be used as per your taste. Just keep on eye, while adding sesame oil it shouldn’t be overwhelming.


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Boiled channa / chickpeas / garbanzo  – 1 cup

Garlic cloves – 2 n0s.

Sesame oil – 1/4 cup

Cumin / jeera powder – 1 tsp

Tahini paste (Homemade)  –  3 tbsp (as per taste)

Lemon juice – 2 tbsp

Pepper powder (freshly grounded) – 1 tsp

Salt to taste


  • First soak the chickpea for overnight.
  • Rinse & drain the water, keep boil the water on medium heat, add the chickpeas cover & boil it for 1 hour or until it get soft in texture.
  • Once it boiled, drain & cool it (reserve some boiled water).
  • Now add the chickpeas, tahini paste, oil, salt, lemon juice, pepper powder, cumin powder in a food processor. Process until smooth.
  • Add some of the reserved cooking water, a little at a time, as needed until the desired consistency is achieved.
  • Add salt to taste.
  • Before serving, spoon the mixture into serving bowl or plate, make a swirl and on the top drizzle some oil & sprinkle paprika over it.
  • Serve & enjoy with pita wedges, vegetables or crackers etc.,


  • Instead of sesame oil, you can also use olive oil.
  • Store in the fridge for up to 3 days.

Crispy Chickpea Spinach Vada / Palak Keerai Masal Vadai / Spinach patties!!

Masal vadai / Paruppu vadai is the most famous snack & side dish in South Indian cuisine. In this recipe I specially added spinach, this can be substitute with any other greens. Masala vadai can be served with chutney like coconut, mint, coriander etc.,

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Onion – 1 no. (chopped finely)

Spinach – 1 cup (finely chopped)

Cilantro – ¼ cup (finely chopped)

Ginger – 2 tsp (finely chopped)

Green Chilies – 3 (chopped finely)

Hing / Asafoetita – ¼ tsp

Oil for frying

Salt to taste

To Grind;

Chickpea / Kadala Parupu – ½ cup

Sombu / anise seeds – 1 tsp

Garlic – 6 cloves

Jeera/ cumin – 1 tsp

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  • Soak the chickpea for at least 2 hours.

  • Add soaked chickpea, garlic, anise seeds & jeera to the mixie jar & ground it coarsely.

  • Now add green chilies, ginger, onion, salt, hing to the grounded mixture (dal mixture).

  • Make equal size balls & keep aside. Simultaneously, heat the oil in kadai.

  • Shape each ball to flat patties of medium thickness.

  • Deep fry the patties until golden color by flipping both sides on medium flame, until done.

  • Drain the excess oil using paper towel.

  • Serve hot & enjoy it with tea/ coffee with coconut chutney..


Remove moisture from spinach before using it.

Always cook the patties / vada in medium flame.

No need to add water while grinding.

For more crispiness, add rice flour.