A smooth and creamy mixture of mashed chickpeas, tahini, garlic, lemon juice, and olive oil.
Yields: 1 big bowl, Prep Time: 8-10 hours, Cooking Time: 15-20 mins
WHAT YOU NEED:
2 cups chickpeas/garbanzo beans
1/4 cup sesame seeds
3-4 tbsp canola oil
1 lemon, juiced
4 cloves garlic, peeled and chopped
1/4 cup olive oil
1 tsp cumin powder
1 tsp paprika
2 tsp salt
WHAT YOU HAVE TO DO:
1. Soak chickpeas overnight or for up to 8 hours at least.
2. In a large saucepan heat 4 cups of water over a medium flame. Add the chickpeas and 1 teaspoon salt, and boil it for around 1 1/2 hours or until it softens. Drain but don't throw away the water. Save it in a bowl and set it aside.
3. To prepare tahini, roast the sesame seeds over a pan on a medium-low flame for about 2 minutes or till it turns golden brown. Add the sesame seeds in a grinder. Grind the roasted seeds to form a smooth powder. Add the canola oil and grind it till it forms a smooth paste.
4. Add the boiled chickpeas, tahini, garlic, lemon juice, olive oil, cumin powder, paprika, 1 tsp salt, and 1 cup of chickpea water in a food processor/mixer and grind to form a smooth paste. Add more water if required.
5. Transfer to a bowl. Add a dash of olive oil and paprika and serve with pita bread/chips.
Chickpeas that haven't been soaked overnight would need to be cooked for about 4 hours. A quicker way would be to pressure cook them.
You can use regular vegetable oil in place of canola oil for the tahini.
Hummus is best served with pita bread or pita chips, but do try them with some veggies like baby carrots, broccoli, celery, red/green bell peppers, etc.