Easy, Serves 4, Prep time: 15 mins.
This classic Middle Eastern dip, made of chickpeas and tahini, makes for a perfect evening snack, with a side of pita, and a drizzle of extra virgin olive oil. It’s incredibly easy to make, and I’ll show you just how:
- Dried chickpeas, soaked overnight, 200 gm
- Tahini*, 3 tbsp
- Lemon, medium, 1 no
- Garlic, 4 cloves
- Ground cumin, 1/2 tsp
- Salt, 2 tsp
- Extra virgin olive oil**, 50 ml
*We’d recommend swapping store-bought tahini with our homemade version. We’ve included an incredibly simple recipe, below.
**If you don’t have extra virgin olive oil, any neutral vegetable oil will do.
- In a pressure cooker, add your soaked chickpeas along with 3 cups of water. Seal the lid and cook on high heat until soft* (for about 10 whistles). If you have a few extra minutes to spare, we highly recommend getting rid of the skin of the chickpeas (once cooled) to ensure a smoother grind.
* Slightly overcooked chickpeas are perfect as their skin comes right off and they are easier to blend into a smooth puree.
2. For the homemade tahini, place 1 cup of white sesame seeds** in a dry pan over medium heat. Using a clean dry kitchen duster, press down the sesame seeds to prevent spluttering. Lightly toast the seeds for about 2 minutes. Transfer to a plate and let it cool. Once cooled, add to a mixer jar and blend along with 3 tbsp of oil and 1/2 tsp of salt to a fine paste.
** We used unhulled sesame seeds which gave our tahini a darker colour and nuttier taste.
3. In a large mixer jar, add your cooked chickpeas, homemade tahini, garlic cloves, the juice of 1 lemon, ground cumin, salt and extra virgin olive oil. Grind the mixture and pause halfway to scrape down the sides of the jar.
4. Your hummus is likely to be thick or still have unprocessed bits of chickpea. At this stage, add 3-4 tbsp of water and blend till creamy. We served our hummus with a generous drizzle of olive oil and a dash of paprika.
Also, the hummus can be stored in the refrigerator for up till a week.