The Perfect Creamy Hummus
I make this recipe often and it always results in the perfect creamy classic Hummus. With this recipe, you can make Hummus even if you do not have Tahini without any compromise of taste and texture.
Equipment
- Pressure Cooker
- Food Processor
Ingredients
- 1/2 Cup Dried Chickpeas, Chole, Kabuli Chana
- 2 Large Cloves of Garlic
- 1/2 tsp Cumin Seeds
- 2 tsp Sesame Seeds
- 6 tsp Olive Oil
- 3 tsp Lemon Juice
- 1/4 tsp Chilli Powder
- Salt to Taste
- Ice-cold water as required
Instructions
Preparing the Chickpeas
- Soak 1/2 cup dried chickpeas in 1.5 cups of water for at least 6 hours.
- Drain all the water and add 1 cup water.
- Pressure cook for 3 or 4 whistles. The chickpeas should be cooked but firm.
- Drain the water from the chickpeas and set aside.
Roasting the Cumin Seeds
- Over low heat, dry roast 1/2 tsp cumin seeds till they start to change colour and become aromatic.
Making the Hummus
- Grind 2 tsp sesame and 1/2 tsp roasted cumin seeds to a fine powder.
- Add 2 big cloves of garlic, 2 tsp olive oil and 3 tsp lemon juice, and some salt.
- Grind till it forms a thick paste.
- Add the cooked chickpeas and pulse to get a coarse paste.
- Add 2 tsp olive oil and some ice-cold water, and grind again.Note: Add as much ice-cold water as needed. I needed about 4 tbsp.
- If needed, Add a little more ice-cold water, and grind till you get a creamy paste.
- Transfer the Hummus into a bowl and drizzle 2 tsp of olive oil on the surface.
- Sprinkle the chilli powder.
Nutrition
Calories: 97 kcalCarbohydrates: 7 gProtein: 2 gFat: 7 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 5 gSodium: 295 mgPotassium: 81 mgFiber: 2 gSugar: 1 gVitamin A: 46 IUVitamin C: 2 mgCalcium: 26 mgIron: 1 mg