Who here is a Hummus fan??? 😋
Our love for hummus tops everything else. We usually stock it up in our fridge and even try out varieties. Works well as a hunger buster in between meals or even as a meal on its own with some pita bread, veggies and falafel.
Given its texture, hummus is probably the comfort food of the world!
I mean what’s not to love about this Mediterranean dish?!
It’s Creamy
It’s Hearty,
It’s Wholesome,
It’s Delicious !!
So here’s our home favourite Hummus recipe for all of you to try at home.
There also some ideas for making fun and quirky versions!
Recipe
Makes: 500 gms
Ingredients
For the Tahini:
125 gms White Sesame Seeds
5-6 tbsps Olive Oil
1 tbsp Lemon Juice
For the Hummus:
250 gms Chickpeas soaked overnight (or at least 4-6 hours)
2-3 tbsp Tahini
6 pods of Garlic (crushed)
1 tsp Cumin Powder
5 tbsps Olive Oil
1-2 tsp Lemon Juice
Salt per taste
Method
For the Tahini:
Toast the sesame seeds on low flame. Keep tossing and be extremely careful as they tend to burn quickly. Once cool, make a paste with the lemon juice and olive oil.
For the Hummus:
Cook the chickpeas with salt until they are extremely soft. I usually keep it in the pressure cooker for at least 10 whistles.
Drain the water and keep it aside. This water is what is called Aquafaba and is all the rage with vegans and others alike! Mash the chickpeas in a blender, add the drained water for consistency if required.
Add crushed garlic, cumin powder and the Tahini. Mix well. Depending on your taste, you can add more salt or lemon juice at this stage.
Store in an airtight container. Stays fresh for a week when refrigerated.
And there you go, home-made, easy and authentic Hummus!😋
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Bonus!
Add 2 freshly cooked beetroots while mashing the chickpeas to get a beautiful colour like this. It will have a slightly sweet taste!
Add 50 grams blanched and cooked green peas to get a stunning green colour. This won’t change the taste.
You can also follow the same recipe with Red Kidney Beans.
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