HUMMUS-MADE AT HOME
A chickpea puree that works as a perfect dip
Preparation Time: 10 mins
Pressure Cooking Time: 30 mins
- 1 cup dried chickpeas
- ½ cup tahini
- 2-3 cloves of garlic
- 1 tsp cumin powder
- ½-1 tsp chilli powder
- 1 lemon
- Virgin olive oil
- Salt to taste
- Soak the chickpeas overnight. Next day, cook in a pressure cooker for 30 minutes with 1 teaspoon salt. Drain and keep aside once cooked.
- In your food processor, add the tahini, garlic and chilli powder and blend for about 30 seconds.
- Now add the chickpeas to this and continue blending. The chickpeas tend to get stuck to the side. You will need to keep opening the lid and scraping down the sides.
- I added some water (about ½ a cup) to get the chickpeas into a pureed consistency. Add cumin powder, salt to taste and squeeze in the juice of a lemon.
- Keep blending till you get a smooth paste. While your blender is running, pour in some virgin olive oil too. I drizzled in some oil straight from the bottle. It was roughly about 2 tablespoons.
- Voila! Your hummus is ready. Taste and check for salt, lemon, or spiciness. Adjust as per your taste.
- Store this in an airtight jar. Once you fill your jar with the hummus, pour a little bit of olive oil on top to keep the paste moist.
- Keep in the fridge and dig in whenever your tummy rumbles.
- Now stop marvelling at the creamy hummus you just created!
Tahini is easily available in most supermarkets in London. I bought mine from Waitrose.
Try and use good quality virgin olive oil in your hummus as it really does enhance the taste.
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