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Preparation Time : 3
Cook Time : 20
Total Time : 23
Chickpeas/Garbanzo beans 1 cups
Tahini Paste 1/2 cups
Olive Oil 1/4 cups
Lemon Juice(3+1 to garnish) 4 tbsp
Garlic Cloves 3 nos
cumin powder 1/4 tsp
Baking Soda 1/4 tsp
Paprika Powder(to garnish) 1/4 tsp
Salt to taste 1 tsp
Soak the chickpeas in water over night. Drain and rinse 2-3 times.
Pressure cook the chickpeas for 3-4 whistles adding sufficient water and 1/2 tsp baking soda. Let the pressure cooker cooled, then open the lid and drain the excess water.
Transfer the boiled chickpeas to a food processor. Add the tahini paste, olive oil, lemon juice, garlic, cumin powder, salt and process until fully combined and smooth (if required you can add little water).
Transfer to a serving bowl and drizzle some olive oil over it and sprinkle with some paprika powder.
Serve with Falafel/ Toasted pita wedges, vegetables or crackers.
Note: You can store this hummus in the fridge for up to 3 days.
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