Hummus is a popular dip in Middle Eastern countries and is served in different variations. Today, I have for you, a basic recipe of hummus (adapted from here). It is kid tested and approved by my five year old.
It is a simple recipe which can be prepared easily with ingredients present in an Indian household. The original recipe uses tahini, which does not feature in our regular Indian kitchens, so I replaced it with sesame seeds. Lemon juice brings freshness in this recipe and next time, I would definitely increase the quantity. As for the sandwich, I used some iceberg lettuce, cucumber and tomatoes with hummus spread on the multi grain bread slices and grilled it.
. . . . . The leftover hummus went into my evening office tiffin to add some jazz to my usually boring khakhras. Hope you enjoy eating it as much as we did.
1/2 cup dry white chickpea (kabuli chana) soaked overnight or 1 cup canned chickpeas without the liquid
2 tsp white sesame seeds
1-1/2 tbsp fresh lemon juice
2-1/2 tbsp extra virgin olive oil
Salt as per taste.
Garlic paste (optional – I did not use it)
Paprika for garnish
Cook the soaked chickpeas in pressure cooker till soft. Drain the liquid and keep aside. Let the chickpeas cool completely before proceeding. I cooked the chickpeas a day before and stored in the fridge. If using canned chickpeas you can skip this step.
Dry roast and powder the sesame seeds on cooling. In the same jar add the cooked chickpeas (garlic paste if using) and give it a blitz. Add couple of tablespoons (I used 2 tbsp) chickpea brine (drained liquid) to ease processing. Add olive oil and process till you get a smooth paste.
Add lemon juice and salt.