Hummus is a smooth, creamy Mediterranean dip made of mainly chickpeas, tahini, olive oil, lemon juice and garlic.
- 2 cups chickpeas, boiled or cooked (check out a tip regarding this in recipe notes below)
- 1 tbsp Tahini (sesame seed paste), for Tahini replacement check recipe notes
- 3 tbsp olive oil
- 2 cloves of garlic
- 2 tbsp lemon juice
- 1 tsp red chilli powder or flakes
- Salt to taste
- Soak the chickpeas overnight (or around 7 hours) and then boil them in a pressure cooker until 1 whistle on high flame and 2 whistles on low flame. (you can also used canned chickpeas direcly)
- Let the chickpea cool and then add them in a mixer grinder or food processor.
- Add Tahini (sesame seed paste) (for tahini replacement check recipe notes).
- Add garlic cloves, lemon juice, red chili powder and salt and olive oil.
- Grind all the ingredients until a smooth paste is formed. Add more olive oil if needed or some water.
- Tahini is a sesame seed (white til) paste. If tahini is not available, you can roast white sesame seeds (white til) until aromatic and slightly brown and grind it to form a powder or a paste.
- An amazing tip for a very smooth hummus is that you can remove the skin from all the cooked chickpeas. This might take some time and effort but is totally worth it.