Hummus
Hummus. Hummus is a dish that has so many regional variations. And to try and decide which region's is more authentic is a biblical and political debate that I won't touch. It may be a bit salty, but for some that's the way it's supposed to be!
Ingredients
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You need 150 gms of chickpeas*
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You need as required of Tahini (4 tbsps White Sesame seeds and 5 tbsps E.Bhi. olive oil)
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It’s 1/2 tsp of Cumin powder
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You need 1/2 tsp of Black pepper powder
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It’s as per taste of Salt
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It’s 2 tbsps of Lemon juice
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It’s 2 tbsps of extra virgin olive oil
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You need 15 of small garlic cloves
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You need as required of About 8-12 tbsps water or as required to grind the chickpeas
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Prepare of Garnish
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It’s 2/3 of boiled chickpeas
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You need as per taste of Chilli flakes (optional)
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It’s As per taste of Crushed Black pepper
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You need 1 tbsp of extra virgin olive oil
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Prepare As needed of Parsley/ cilantro (green coriander) (optional)
Steps
- Wash and soak the chickpeas overnight or at least for 6-8 hours..
- Boil for 50 mins to 1 hour till it gets cooked and turns soft (don't pressure cook it). Let it cool and then take out the cover/ chilka of the chickpea in order to get a smooth hummus..
- While the chickpeas are boiling, prepare the tahini – dry roast the sesame seeds in a pan, it will hardly take even 2 mins, be careful don't over brown it…take it out in a plate and let it cool a bit. Then in a mixer grinder jar, grind the sesame seeds first and then add olive oil and mix again your fresh tahini is ready..
- Your freshly prepared tahini will look like this..
- Peel the garlic, juice the lemon, grind the black pepper and Cummin if your are using freshly grounded..
- Now in a big size mixer jar, add in the garlic, tahini, black pepper powder, Cummin powder, lemon juice, salt and give it a quick mix till the garlic are roughly grounded..
- Then add the chickpeas and add water as required little by little so that your hummus doesn't become too runny. If your mixer grinder is not powerful then add the chickpeas in two or three parts so that it becomes a smooth paste and you can grind it without any problem, scrap the jar in between. It will hardly take 10-15 minutes depending upon the mixer grinder or the food processor being used. Your HUMMUS is ready. Garnish it and serve it with your favourite kebabs,breads etc. to your family..
It is popular in the Middle East and in Middle Eastern cuisine around the globe. Chickpeas are an excellent source of protein, vitamins and minerals. Instead of chips, try pairing the hummus with a healthy dipper like carrots, radishes or celery for extra benefits. Serve hummus as a dip with pita bread wedges or assorted fresh vegetables. (Here's how to make pita bread at. Hummus is basically chickpea paste In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon But this dip is also flexible: cumin and pimentón are optional, as, again, are herbs or blends like za'atar.
