Hummus

Hummus

Ingredients:

Boiled chickpeas – 3 cups
Olive oil – 9 tbsp
Tahini – 4 tbsp (refer note below)
Juice of 1 lemon
Garlic – 1 clove
Black pepper powder – 3/4 tsp
Cumin powder – 1/2 tsp
Salt to taste

Method:

  • Place all the ingredients in a food processor or mixer
  • Blitz till you get a smooth consistency
  • You can add more lemon juice or olive oil to reach the desired consistency
  • Transfer to a dry container, drizzle a teaspoon of olive oil and sprinkle a little cumin powder to garnish
  • Serve with chips or vegetables like carrots and celery

Note:
1. Instead of using canned chickpeas from the store, you can boil your own. Soak dry chickpeas in water overnight or for about 6 hours. Then, place in a pressure cooker with water about an inch above the chickpeas. Pressure cook for about 5 whistles till cooked. Once pressure is released, drain the chickpeas and set aside to cool completely
2. Tahini is a paste made using roasted sesame seeds. To make this, dry roast white sesame seeds till they turn golden brown.

Tahini

Tahini

Set aside to cool. Then, place in a mixer and and grind for about 2 minutes till you get a crumbly powder. Add about 2 to 3 tablespoons of olive oil and a tablespoon of sesame seed soil and blend again till you get a thick paste

Tahini
3. Traditionally, extra virgin olive oil is used to make hummus. Since I didn’t have this, I used regular olive oil
4. Before transferring the hummus into another container, check for seasoning. Add more lemon juice and cumin powder if desired and blend again
5. Hummus can even be used as a spread in sandwiches

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