I love Hummus because it’s tasty, nutritious, and healthy. Hummus is a Middle Eastern dip made of boiled chickpea. Tahini (a paste of sesame seeds) is a main ingredient in Hummus. Here is a variation that is quick and easy to make using locally available ingredients. The dip is great tasting and addictive. It is easy to make and can be stocked in the fridge beforehand when guests are expected. You can serve this dip along with boiled vegetables, bread toast, bread sticks, or chips. Great way to serve your starters.
Boiled chick peas (Kabuli chana) – 1 cup
Garlic (adjust as per taste desired) – 3-4 cloves
Sesame seeds (I used black) – 1 tsp
Lemon juice – 1/2 a lime
Extra virgin olive oil – 1 tbsp
Salt as needed
Red chilly powder/ground peppercorns – few pinches to sprinkle
All ingredients are to taste and can be varied as per personal preference.
Preparation Time: 5 mins
Cooking Time: 30 mins (to boil chickpea)
Servings: 1-1/2 cups
Roast sesame seeds in a thick wok. Soak chickpea overnight and pressure cook. You may sprout the chick pea if you want. First powder the sesame seeds in a dry mixer. To this, add the boiled chick pea along with garlic cloves and salt and blend to a thick paste. For better grinding and consistency, while grinding, add small quantities of the leftover liquid from boiled chick pea. When the mixture becomes a thick paste, transfer to a bowl. Add lemon juice and mix well. Drizzle olive oil. Sprinkle crushed peppercorns/red chilly powder. Serve immediately with bread sticks, crackers, pita bread, chips, or veggies. Refrigerate in an airtight container for up to a week.
You can add crushed cumin seeds also for flavor.
If you do not like the raw garlic taste, you can roast the garlic before grinding.
If you do not prefer garlic, you can omit this altogether.