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Middle Eastern Hummus

Yields2 Servings

INGREDIENTS
Hummus
 250 g Canned/ boiled chickpeas
 ¼ cup Tahini
 2 tbsp Lemon juice
 2 Garlic Cloves
 1 tsp Cumin Powder
 1 tsp Salt
 ¼ cup Olive oil
 ¼ cup Cold Water
Tahini
 ¼ cup White Sesame Seeds
 2 tbsp Olive oil
  cup Water
Boiled Chickpeas
 250 g Chickpeas
 Water
METHOD
Hummus
2

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)

3

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.

4

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.

5

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.

6

Smooth, thick and creamy hummus is ready be devoured.

Tahini
7

Roast 1/4 cup sesame seeds in a pan until fragrant.

8

Transfer it into a blender and whizz along with 2 tablespoon olive oil and 1/8 cupwater until it is well blended.

Boiled Chickpeas
9

Wash and soak the 250 grams chickpeas for 7-8 hours.

10

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.

11

Strain the boiled chickpeas and they are ready to be used.

Nutrition Facts

0 servings

Serving size