Make Your Own Hummus and Chapatis this Ramadan
History of Ramadan
This year Ramadan is expected to begin on Friday, February 28, and will end on the evening of Sunday, March 30. It is the holiest month in the Islamic calendar, observed by Muslims worldwide as a time of fasting, prayer, reflection, and community.
It celebrates the revelation of the Quran to Prophet Muhammad (PBUH) and is marked by fasting from dawn to sunset, known as sawm. During this period, Muslims abstain from food, drink, and other physical needs during daylight hours, focusing on spiritual growth, charity, and self-discipline. The fast is broken each evening with iftar, traditionally starting with dates and water, followed by a meal with family and friends. The month concludes with Eid al-Fitr, a festive celebration of gratitude and generosity.
Homemade Hummus Recipe
This homemade hummus recipe is a creamy and flavourful Middle Eastern dip made from chickpeas, tahini, and lemon, a perfect Ramadan recipe.
Ingredients
1 can of chickpeas, drained and rinsed
3 tbsp tahini or sesame paste
2 tbsp extra virgin olive oil
Juice of 1 lemon
1 clove garlic
½ tsp salt
½ tsp ground cumin
2–3 tbsp water
½ tsp paprika or sumac for garnish
Instructions
In a food processor, such as the X5 Pro Food Processor, blend the canned chickpeas, tahini, lemon juice, garlic, salt, and cumin.
Add olive oil and blend again, gradually adding water until smooth and creamy.
Taste and adjust seasoning if needed.
Transfer to a bowl, use a drizzle of olive oil and sprinkle with paprika or sumac to garnish.
Serve hummus with soft chapati – recipe below.
Soft Chapati Recipe
A traditional Indian flatbread that pairs perfectly with homemade hummus.
Ingredients
2 cups whole wheat flour
¾ cup warm water
1 tbsp olive oil or ghee
½ tsp salt
Extra flour for rolling
Butter or ghee for brushing
Instructions
In a mixing bowl, combine flour and salt and gradually add warm water while kneading to form a soft dough.
Add the olive oil or ghee and knead for about 5–7 minutes until smooth. Cover and rest for 20–30 minutes.
Divide the dough into equal-sized balls, it should have made about 8.
Roll each ball into a thin circle using a rolling pin and some dry flour.
Heat a non-stick frying pan over medium-high heat. Cook each chapati for about 30 seconds on one side, then flip and cook for another 30 seconds until bubbles appear.
Flip again and press gently with a spatula until it puffs up. Remove and brush with butter or ghee if desired.
To Serve
The fluffy hummus and chapatis can be served together as well as with additional toppings.
Adding roasted garlic, roasted veggies and smoked paprika makes a great addition to the snack.
Cooking Tips and Tricks
To make the best homemade hummus, use cooked chickpeas and a food processor to get the desired texture – smooth and creamy.
If using canned chickpeas to make homemade hummus, make sure to rinse them well and drain excess water. If using cooked chickpeas instead of uncooked, use half a can instead of a whole one.
Recipe Variations
Add a squeeze of fresh lemon juice to brighten up the flavours in your dishes, as well as some roasted red peppers and minced garlic for a different hummus variations.
You can also use white beans instead of instead of garbanzo beans for a slightly different texture and taste in the hummus recipe.
Experiment with different types of oil, such as sesame oil, to add a nutty flavour to your dishes, which can make all the difference.
Fresh parsley can sprinkled on the creamy hummus to give it a new flavour.
Storage and Leftovers
The hummus can be stored in an airtight container in the fridge for up to one week. Using kosher salt to preserve the flavours and texture of your dishes will help with leftovers. Cook dried chickpeas and then freeze them to be used again throughout the month.
Ramadan is a time for celebration and feasting, and with these delicious recipes and tips, you’ll be sure to impress your family and friends with a popular dish.
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