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Preparation Time : 20
Cook Time : 30
Total Time : 50
Chickpeas (200 grams) 1 cups
lemon juice 1/2 nos
well-stirred tahini, 2 tbsp
garlic clove 2-3 nos
extra-virgin olive oil, plus more for serving 2 tbsp
ground cumin 1/2 tsp
Salt 1 tbsp
tablespoons water 2-3 nos
red chilli for serving 2-3 tsp
FOR THAHINI : sesame seeds 1/2 cups
olive oil 3-4 tbsp
salt, optional 1 pinch
FIR BEETROOT HUMMUS: boiled beetroot cubes 1 cups
FOR THAHINI , Toast Sesame Seeds (optional): Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Transfer toasted seeds to a large plate and cool completely.
Make Tahini Paste: Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute. Add 2- 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times.
Prepare the Hummus: In a food processor, combine the tahini and lemon juice and process for 1 minute,
Add the olive oil, garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
Add the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl.
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add half cup of water and ice cubes until you reach the perfect consistency.
Taste for salt and adjust as needed
FOR BEETROOT HUMMUS, blend all the above ingredients along with boiled beetroot cubes
Serve hummus with a drizzle of olive oil and dash of paprika
This recipe makes about 1 1/2 cups of hummus. Store homemade hummus in an airtight container and refrigerate up to one week.
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