Makes: 4 cups of Hummus
Ingredients:
- Soaked Chickpeas – 1¾ cup
- Sesame seeds – ½ cup
- Olive oil – 4 tablespoons
- Garlic flakes – 5
- Juice of ½ lime (optional)
- Salt to taste
- Toasted red chilli Flakes – 2 teaspoons (optional)
Method :
- Pressure cook the soaked chickpeas for 6 whistles or until very soft.
- With a cast iron girdle on medium flame toast the sesame seeds, ensuring that they don’t burn and this can happen very quickly so be careful. Set aside aside to cool completely.
- On the same gridle dry roast the garlic flakes and set aside.
- Blend the toasted sesame seeds until they turn crumbly, add in the olive oil and continue blending until you have a smooth paste.(This is your tahini).
- To the same blender with the tahini, add in chickpeas, roasted garlic flakes and chilli flakes, in batches. Blending it all until smooth.
- Add cold water in tablespoons and only just enough to help the blending process.
- Continue blending the rest of the chickpeas and adding it to a large bowl until all the chickpeas are done.
- Season with salt and juice of half a lime and whisk well.
- Serve as a dip garnished with a teaspoon or two of olive oil, roasted red chilli powder and chopped parsley
Notes:
- You can also add cumin powder to your garnish.
- Hummus is easier to make in a food processor, however with a little patience and perseverance it can be made in a blender too. I use a blender.
- Refrigerate to store.
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