Thursday, 23 January 2014

Homemade Hummus


Hummus is a Middle Eastern food dip made from cooked and mashed chickpeas. It is served as an appetizer and dip along with scooped flat breads such as pita. Outside Middle East, it is usually served with crackers or corn tortilla chips or veggies.

Total Time: 30 min
Prep:  overnight soaking + 20 min
Cook: 10 min
Yield:  about 2 cup Hummus


  • 2 cups Chickpeas - soaked overnight and cooked with enough water and salt for 4 whistles in pressure cooker; reserve the excess water from cooked chickpeas for grinding
  • 1/4 cup Tahini sauce - recipe follows
  • 1 roasted garlic clove
  • 3 tablespoons freshly squeezed lemon juice
  • 1 or 2 tablespoon good olive oil
  • salt , to taste

Tahini Sauce

  • 1/4 cup sesame seeds 
  • 1 tablespoon olive oil


1. Dry roast white sesame seeds in a pan over low heat for 10 mins stirring often . Keep roasting until a nutty flavour comes out of the seeds or until the seeds splutters
2. Leave the sesame seeds to cool for about 10mins
3. Add the seeds to the food processor and pulse for few seconds. then add 1 tablespoon olive oil and grind into fine paste. Scrape down the sides and grind it one more time. Tahini sauce is ready
4. For making hummus, remove skin from the cooked chickpeas and put them into food processor. It takes quite sometime to do this. but it is worth the effort. You can skip this step and add the cooked chickpeas with skin in the food processor
5. Add roasted garlic, 3 tablespoons of tahini sauce, olive oil, salt, lemon juice to the food processor along with chickpeas
6. Process everything together until it is smooth, you may need to stop and start by scraping down the sides and adding drained water from cooked chickpeas until you get nice spreadable consistency
7. Add more seasonings like red chilli flakes and olive oil while serving

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