1tin of canned chickpeas / cup dried chickpeas – soaked in water overnight and cooked in a pressure cooker the next day with salt and double amount cups water till soft.
2tbspTahini (roasted sesame paste) (can be bought at any store)
1tspLime juice
2pods Garlic- finely chopped
2tbspOlive oil
½tspCayenne pepper or chilli powder (for garnish)
Salt to taste
Directions in a nutshell
Drain the water from the boiled chickpeas and keep the water aside. Same if you are using canned chickpeas
Grind the chickpeas, tahini, garlic and lime juice and added water to a smooth paste. Check the consistency and add water as required. It should be a semi thick consistency.v
Transfer the mixture to a small bowl or plate and make a well in the centre and pour the olive oil and sprinkle cayenne pepper or red chili powder.
Serve with fresh warm pita bread or veggies
Directions
1
Why wait to go to that Arabic restaurant or buy store-made hummus, when you can whip it up at home in no time at all
2
You can use canned chickpeas for Hummus. Personally I prefer to go the long way – macerate dried chickpeas overnight in water. Cook in a pressure cook the next day until very soft. Save the drained water. Keep aside. Grind the chickpeas alongwith tahini, garlic and lemon juice.
3
Add the drained water while grinding until it forms a smooth paste. Transfer the mixture to a small bowl or plate. Make a well in the centre and pour olive oil. The hummus just tastes excellent with some olive oil. Garish with some red chili powder, for a professional look and serve with homemade pita bread / khubuz.
Ingredients
1tin of canned chickpeas / cup dried chickpeas – soaked in water overnight and cooked in a pressure cooker the next day with salt and double amount cups water till soft.
2tbspTahini (roasted sesame paste) (can be bought at any store)
1tspLime juice
2pods Garlic- finely chopped
2tbspOlive oil
½tspCayenne pepper or chilli powder (for garnish)
Salt to taste
Directions in a nutshell
Drain the water from the boiled chickpeas and keep the water aside. Same if you are using canned chickpeas
Grind the chickpeas, tahini, garlic and lime juice and added water to a smooth paste. Check the consistency and add water as required. It should be a semi thick consistency.v
Transfer the mixture to a small bowl or plate and make a well in the centre and pour the olive oil and sprinkle cayenne pepper or red chili powder.
Serve with fresh warm pita bread or veggies
Directions
1
Why wait to go to that Arabic restaurant or buy store-made hummus, when you can whip it up at home in no time at all
2
You can use canned chickpeas for Hummus. Personally I prefer to go the long way – macerate dried chickpeas overnight in water. Cook in a pressure cook the next day until very soft. Save the drained water. Keep aside. Grind the chickpeas alongwith tahini, garlic and lemon juice.
3
Add the drained water while grinding until it forms a smooth paste. Transfer the mixture to a small bowl or plate. Make a well in the centre and pour olive oil. The hummus just tastes excellent with some olive oil. Garish with some red chili powder, for a professional look and serve with homemade pita bread / khubuz.