Hummus is a popular middle eastern dip or spread made with chickpeas. A basic hummus recipe is made with cooked chickpeas, tahini, lemon juice, garlic and olive oil. All the ingredients that go in the making of hummus are healthy. Making hummus from scratch is easy and you can just whip it up easily in a food processor or blender.
For Pressure Cooking Chickpeas
- ½ cup heaped dried white chickpeas, 120 grams soaked in enough water for 8 to 9 hours or overnight
- 1.5 cups water
- ½ teaspoon salt
- 1 pinch baking soda
- 3 tablespoons white sesame seeds or 2 tablespoons tahini
- 4 tablespoons extra virgin olive oil
- 1 teaspoon chopped garlic or 4 to 5 small to medium garlic cloves, chopped
- 1 to 2 tablespoons lemon juice
- 1 teaspoon cumin powder
- salt as required
- extra virgin olive oil, as required
- red chili powder or paprika or cayenne pepper – as required
- black pepper powder, as required – optional
- a few sprigs of parsley or coriander leaves (cilantro leaves)
- zatar, as required – optional
Cooking Dried Chickpeas
- Rinse ½ heaped cup dried chickpeas (120 grams) in water first and then soak in enough water overnight or for 8 to 9 hours.
- Next day, rinse the chickpeas in water first a couple of times. Drain all the water and add the chickpeas in a 2 litre pressure cooker.
- Add ½ teaspoon salt, 1 pinch of baking soda and 1.5 cups water.
- Pressure cook on medium flame for 11 to 12 minutes.
- When the pressure settles down on its own in the cooker, remove the lid and check the chickpeas.
- Mash them with a spoon or with your fingers. You should be able to mash them completely. They should have no rawness in them. You can even taste them and there should be no bite in them. They should melt in the mouth.
- If the chickpeas are not cooked properly, then add some more water and pressure cook for some more time. Drain all the water. Cover and keep aside.
Roasting Sesame Seeds
- Heat a small pan. Keep flame to a low. Add 3 tablespoons white sesame seeds.
- On a low flame stirring often roast sesame seeds.
- Roast till they become crisp and start crackling. No need to brown them. Let them cool down.
- In a food processor, mixer-grinder-blender or food chopper take the roasted sesame seeds.
- Powder it to fine or semi-fine texture.
- Add 1 teaspoon chopped garlic, 1 to 2 tablespoons lemon juice, 4 tablespoons extra virgin olive oil, 1 teaspoon cumin powder and salt as per taste.
- 1 tablespoons lemon juice works fine for us. To increase the tang more, you can add overall 2 tablespoons lemon juice. So add as per your taste.
- Add salt as per taste. Do note that the chickpeas will also have some salty taste in them as salt was used when cooking chickpeas. So add less salt first. Later you can add more salt if required.
- Grind or blend to a fine or semi-fine consistency.
- Next add the cooked chickpeas.
- Grind or blend till smooth and light. If you are unable to grind, then add 2 to 3 tablespoons water.
- Hummus is ready now and all you need is to scrape the jar and place it in a serving bowl or bowls. Make a round pattern with a spoon on the hummus.
- Drizzle a bit of extra virgin olive oil. Sprinkle paprika or red chilli powder or black pepper powder or any of your favorite spice powder. You can also sprinkle zatar. Garnish with a few chopped coriander leaves or parsley leaves.
- Serve it with warm pita bread or with steamed or roasted veggies. The extra hummus can be stored in an air-tight container in the refrigerator.