Hummus is one of my absolute favourite things to eat. It’s a dip made out of chickpeas. A Mediterranean dish which can be eaten along with a lot things like crudites/ pita bread/ pita crips or as a sauce in shawarma. I can just sit with a bowl of hummus and lick it clean all by myself. But its heavy, remember- its made of chickpeas.
Of course, I had the best creamiest version of it on my trip to Dubai. While I was waiting for my ex to finish up his work and come back to the hotel I indulged in a hummus platter. And oh boy! It was insanely delicious. And I managed to finish the whole platter all by myself. Such is my love for it.
As always, I have tried making hummus umpteen numbers of times in my kitchen but could not get close to the one I had in Dubai. One day a friend invited me over for lunch and asked me what I would like to eat. I knew he was a good cook, so I asked him for hummus. But I told him to make it right in front my eyes, since he had claimed a few times that he makes a killer one. I reached his place and he made in in front of me and after the first lick, I knew I had a found a recipe which came very close to the one I had in Dubai. So here we go. Please do not miss some of the tedious steps, these are the ones that make hummus smooth and creamy.
You can serve these up with pita bread, pita crips, chips or crudites. They go well as a dip with almost everything.
In a blender first pulse:
+ 1/4 cup tahini
+ 2 tablespoon lemon juice
(blend for a minute until its well mixed and starts looking creamy)
Remove the skin of the 250 grams of boiled/canned chickpeas.
(Yes you will have to take the pains to remove the outer skin of the chickpeas to ensure a smooth hummus)
Add:
+ chickpeas
+ 2 medium sized garlic cloves
+ 1/4 cup olive oil
+ 1 teaspoon salt
+ 1 teaspoon cumin seed powder
Blend again until you get a smooth mixture.
Now the secret to a smooth hummus is to add 1/4 cup chilled water.
Run the blender again until creamy for a great hummus.
Transfer this hummus into a bowl and with the help of a fork make a few indents.
Sprinkle some olive oil over it along with some paprika.
Smooth, thick and creamy hummus is ready be devoured.
Roast 1/4 cup sesame seeds in a pan until fragrant.
Transfer it into a blender and whizz along with 2 tablespoon olive oil and 1/8 cupwater until it is well blended.
Wash and soak the 250 grams chickpeas for 7-8 hours.
In the morning throw away the water.
In a pressure cooker boil the chickpeas along with enough water to cover them for approximately 30 minutes.
Strain the boiled chickpeas and they are ready to be used.
Ingredients
Directions
In a blender first pulse:
+ 1/4 cup tahini
+ 2 tablespoon lemon juice
(blend for a minute until its well mixed and starts looking creamy)
Remove the skin of the 250 grams of boiled/canned chickpeas.
(Yes you will have to take the pains to remove the outer skin of the chickpeas to ensure a smooth hummus)
Add:
+ chickpeas
+ 2 medium sized garlic cloves
+ 1/4 cup olive oil
+ 1 teaspoon salt
+ 1 teaspoon cumin seed powder
Blend again until you get a smooth mixture.
Now the secret to a smooth hummus is to add 1/4 cup chilled water.
Run the blender again until creamy for a great hummus.
Transfer this hummus into a bowl and with the help of a fork make a few indents.
Sprinkle some olive oil over it along with some paprika.
Smooth, thick and creamy hummus is ready be devoured.
Roast 1/4 cup sesame seeds in a pan until fragrant.
Transfer it into a blender and whizz along with 2 tablespoon olive oil and 1/8 cupwater until it is well blended.
Wash and soak the 250 grams chickpeas for 7-8 hours.
In the morning throw away the water.
In a pressure cooker boil the chickpeas along with enough water to cover them for approximately 30 minutes.
Strain the boiled chickpeas and they are ready to be used.