Hummus is a popular dip eaten widely across the Middle-East made from mashed chickpeas and a blended of spices. Here is my version of this delicious dip which is a great accompaniment to Falafel or on its own to as a snack to top your toast. I have not used Tahini in this recipe. However, if you want a more creamy version, you can add some to the blend as well.
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Total cook time: 40 minutes
- 60 gms chickpeas (Soak for 6-8 hours)
- 2-3 cloves of garlic
- 1 bay leaf
- 1 tsp black pepper
- 1 tbsp sesame seeds
- 2 tbsp olive oil + 1 tbsp for garnish
- Salt to taste
- 1 green chilli
- 1 tbsp fresh lemon juice
- Water as required
- In a pressure cooker, cook the soaked chickpeas with water, salt, garlic and bayleaf for 6-7 whistles.
- Once the chickpeas are boiled, sieve the water, garlic and bayleaf (DO NOT throw any of it).
- Once cooled, transfer the boiled chickpeas to a blender with the garlic and bayleaf.
- Add salt, pepper, sesame seeds, olive oil, green chilli and blend.
- If required, add some of the water from the boiled chickpeas.
- Blend until the chickpeas have mashed.
- Add the remaining water from boiling the chickpeas to adjust the consistency along with lemon juice and blend until smooth.
- Garnish with olive oil.
- Chill in the fridge and enjoy with pita, carrots, celery or crispy bread .
Hope you enjoy this!
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