Hummus

Course Appetizer

Cuisine Middle Eastern

Keyword Chickpeas, Gluten Free, Vegan

Prep Time 10

Cook Time 15

Soaking time 8

Servings servings

Calories 260kcal

Author Shireen Sequeira

Ingredients

1/2 cup chickpeas washed and soaked overnight or 1-1/2 cups boiled chickpeas
1-2 teaspoons lime juice adjust to taste
4-5 tbsps extra virgin olive oil
1/4 tsp green chilli finely chopped
2 tbsps Tahini a Middle Eastern paste made of sesame seeds (til and olive oil)
2 pinches of red chilli powder adjust to taste
pinch of sugar approx 1/8th teaspoon or according to taste
salt to taste
Coriander leaves for garnishing

Instructions

To boil/pressure cook the soaked chickpeas: Discard the water in which the chickpeas were soaked, rinse once more and transfer into a pan/pressure cooker. Add enough water, about 1/2 inch above the chickpeas, add salt to taste and pressure cook for about 4-5 whistles or till tender.* see notes
Reserve about 10-15 chickpeas for decorating and grind the rest along with the lime juice, green chilli, sugar, tahini and salt to taste to a fine paste. Unless you intend to finish the Hummus the same day, do not add all the olive oil while grinding, just a little to get the grinding done. Do a taste check - add salt or lime juice if desired.
Transfer the ground paste into a wide bowl, decorate with reserved chickpeas, sprinkle red chilli powder, garnish with coriander leaves, generously pour olive oil (at the time of serving)
Serve with warm arabic bread or pita bread (if neither is available, you can even eat it with thin pizza bases available in the supermarkets - just heat them up lightly on a tawa before serving) Enjoy!

Notes

Chickpeas should ideally be soaked overnight or at least for 10-12 hours - this helps to cook faster. The number of whistles during pressure cooking will depend on how long the soaking was done.

Nutrition