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.
0 servings