Hummus

About Hummus Recipe

Hummus is a popular middle eastern dip or spread made with chickpeas. A basic hummus recipe is made with cooked chickpeas, tahini, lemon juice, garlic and olive oil. All the ingredients that go in the making of hummus are healthy. Making hummus from scratch is easy and you can just whip it up easily in a food processor or blender.

From the time I first had hummus (with falafel and pita bread ) as a ten year old and till today, its one of my most favorite recipes made with chickpeas along with Chana Masala. I have been making hummus for many years now. Sometimes I use leftover cooked chickpeas after cooking chickpeas for chana masala and make a small batch of hummus, which I serve as a dip with vegetables.

While preparing hummus tahini is required. Tahini is a famous middle eastern spread made from sesame seeds. Now you may or may not have tahini in your kitchen.

In this hummus tahini is not at all required. Instead of tahini, sesame seeds are added and powdered. In the Indian household, generally, one may not find tahini, but one will find sesame seeds, especially in the winter season.

Also do note that hummus can be made without tahini or sesame seeds. So you can skip sesame seeds in this recipe. But when you do so, do reduce the proportion of olive oil, garlic and lemon juice.

How to make Hummus

1. Rinse ½ heaped cup dried chickpeas (120 grams) in water first and then soak in enough water overnight or for 8 to 9 hours. After soaking the chickpeas will double in size and volume.

2.Next day, rinse the chickpeas in water first a couple of times. Drain all the water and add the chickpeas to a 2 litre stovetop pressure cooker.

3. Add ½ teaspoon salt.

4. Add 1 pinch of baking soda. Adding baking soda softens the chickpeas really well and gives them a melt in the mouth texture.

5. Add 1.5 cups of water.

6. Pressure cook on a medium heat for 11 to 12 minutes.

7. When the pressure settles down on its own in the cooker, then only remove the lid and check the chickpeas.

8. Mash them with a spoon or with your fingers. You should be able to mash them completely. They should have no rawness in them. You can even taste them and there should be no bite in them. They should melt in the mouth.

9. Heat a small pan. Keep heat to a low. Add 3 tablespoons of white sesame seeds.

10. On a low heat stirring often roast sesame seeds.

11. Roast till they become crisp and start crackling. No need to brown them. Let them cool down.