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Hummus
Hummus is a dip recipe prepared using Chickpeas. Mediterranean Mezze platter is incomplete without Hummus. Instead of expensive store bought ones we can make this creamy Hummus at home itself
Servings Prep Time
200gms approximately 20minutes
Passive Time
10 hoursChickpeas Soaking time
Servings Prep Time
200gms approximately 20minutes
Passive Time
10 hoursChickpeas Soaking time
Ingredients
Instructions
  1. Soak Chickpeas overnight and pressure cook it for upto 8-10 whistles. Check if the chickpeas has become mushier..Else cook for 2 more whistles
  2. Now keep the bowl of pressure cooked chickpeas in kitchen sink and run through Cold Water for few seconds
  3. Then use your hands and start scrubbing the Chickpeas. You will be able to remove the skin of Chickpeas easily
  4. Repeat for few times until we have removed atleast 80% of skin from them
  5. Remove skin from Garlic and in a pan roast them with a teaspoon of oil. Once the garlic pods turn golden brown you can add it along with other ingredients
  6. In a mixe or food processor add the Chickpeas, roasted garlic, salt,tahini paste, cumin powder,pepper powder
  7. Start grinding them. Once they are coarse add a tablespoon of Extra Virgin Olive oil and grind again
  8. After a minute add the remaining oil, 2 tablespoon of Cold Water and lemon juice
  9. Grind until a smooth creamy paste is formed. Add extra water & oil if needed
  10. Remove Hummus from mixie. Adjust salt and spice.
  11. Serve this as a dip or you can use it as a spread on bread, roti etc.
  12. Hummus stays good for upto a week in refrigerator. I served Hummus with Pita bread & falafels 🙂
  13. If you are serving this as a dip with plain Cucumber,Celery or Carrot sticks then add a generous drizzle of olive oil, dried herbs of your choice, a pinch of chilli powder as topping

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