Hummus is made from white chickpea. White chickpea is usually used to prepare chole masala & channa batura for poori and chapati. Here is a different recipe of chickpea. It is a famous dip middle east. It is used along nachos and bread in middle east countries. It goes well with naan varieties or as a dip with fries.
Tahini is used in the original recipe. Tahini is nothing but sesame paste made by grinding soaked sesame seeds along with flavorless oil. Here I have powdered the sesame seeds instead of making it a paste separately.
Hummus is a healthy alternative for the butter, cheesy dips and mayonnaise. It is a protein-rich dip.
- Chickpeas/white channa – 1/2 cup
- Garlic – 1 tsp
- Sesame seeds – 1/4 cup
- Lemon juice – 1/2 tbsp
- Cumin seeds/ jeera – 1/2 tsp
- Red chili powder – 1/2 tsp
- Salt – As per the taste
- Oil – 1 tbsp
- Rinse and soak white channa in water for minimum 8 hours or over night.
- In a pressure cooker, add the soaked chick peas and required water.
- Pressure cook it for 1 whistle in high flame and for 5- 6 whistles in low flame.
- Drain the water and keep aside
- In a mixer grinder, add sesame seeds.
- Grind it into a fine powder.
- Now, add pressure cooked chickpea, garlic, cumin seeds and salt to the same mixer grinder with sesame powder.
- Blend it into a creamy paste.
- Add oil and red chili powder and mix it well.
- Serve with bread, chips or roti varities.
- If the hummus is thick, add the stock leftover from chickpeas or oil. Blend it well.
- Add ons can be done for flavored hummus.
- Parsely or coriander leaves can be added along the chickpea.
- Red bell pepper can be boiled and de-skinned and added along the chickpea.
- Olive oil gives best flavor to the hummus.