Hummus also known is a Houmus is a Middle Eastern dip or spread paired with Pita bread. Plenty of health watchers have been consuming this dip for the reasons that its ingredients are sooooo healthy! For starters, you have the chickpeas/garbanzo beans which is rich in iron, protein, folate, and calcium to name a few. The oil used is also extra virgin olive oil which we all know is a healthy oil to have in your dishes.


I’ve been obsessed with HUMMUS! Since I started my journey to stay fit and healthy, I’ve been whipping up this creamy and healthy dip. Garbanzo beans or chickpeas are a known ingredient in Filipino cuisine, but most of the time it’s added to saucy tomato-based dishes. Thank God to our Middle Eastern friends, Hummus has made it to international waters, and to the palates of Filipinos.


Another thing that I like about this dip is it’s a healthy indulgence! Skip your fave mayo and all, because this right here will be your next staple dip. Pair it with veggie sticks, crackers, or the standard Pita bread to make it a full Middle Eastern palate experience. I also have a Pita/Nan bread recipe by the way which you can check here.


One thing I noticed about making hummus is finding a crucial ingredient which is the Tahini Paste. Basically, it’s a blended roasted sesame paste that looks like your standard peanut butter. And since it’s rather difficult to find that here in Cebu, Philippines, I found a great alternative for it without sacrificing its authentic Hummus taste.


Now if you’re on a keto diet, I’ve read articles that you can still enjoy this dip despite chickpeas/garbanzos as a not-so keto-friendly ingredient. The key is moderation peeps (although I doubt you can control yourself once you take a sample of this heaven!) Ideally, two or three tablespoons per serving with veggie sticks will keep you on your keto state. Enough of my mumbling and promotion of this dish, below is how you can get started!


4 cups cooked Garbanzo/chickpeas – cooked and with skin removed.
1 cup extra virgin olive oil (divided into 2 portions)
¼ cup of water
2 tablespoon cashew butter (an alternative is 1 ½ tablespoon peanut butter)
3 tablespoon sesame oil
1 lemon – squeezed
1 tablespoon rock salt
2-4 cloves of garlic – chopped (Depends on how garlicky you want it. I forgot to add this to my vid)



1. For uncooked chickpeas/garbanzo beans, soak it overnight with regular water. Then boil for 45 minutes to 1 hour, or until soft enough for mashing.

(If you’re using canned chickpeas/garbanzo beans, remove the water from the can. Thoroughly strain with running water to remove any tin can smell. Set aside)

2. Using a food processor with its grinder attachment, add all the ingredients and the first half of the extra virgin olive oil. Another option is to use a blender.

3. Blend over high speed for 3 minutes. Check the mixture again for desired taste. If the garbanzo beans are a bit thick, slowly add water to thin the mixture.

4. Mix again until you have a fluffy and smooth texture.

5. Remove from the mixer and place in a glass container with a lid. Store in the fridge and enjoy when you feel like having a “dip” with this delish Hummus!

Serving Suggestion 
Scoop a few tablespoons of the Hummus and create a circle in the middle. Drizzle a bit of extra virgin olive oil on the center, then finished with a sprinkle of cumin, paprika, or coriander powder.

Also, here's a video of how you can easily make Pita bread at home to pair with this Hummus dip. 



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