Classic Hummus Recipe
Classic hummus or middle eastern chickpea dip, creamy light fluffy. Vegan & gluten free!
Servings: 12 servings
For cooking chickpeas
- 1 cup dried white chickpeas garbanzo beans, kabuli chana
- 4 cups water for cooking more for soaking dried chickpeas
- pinch of salt
Other ingredients for hummus
- 1/2 cup ice cold water
- 4 garlic cloves, peeled
- 4 tablespoons tahini or sesme seeds
- 1 small onion optional
- 1/2 teaspoon cumin seeds
- 3 tablespoons olive oil
- finely chopped parsley as needed
- sumac or paprika few pinches
Pick, rinse and soak chickpeas in plenty of water for 8-12 hours.
Remove the white froth that accumulates over the soaked chickpeas carefully and then rinse thoroughly. Drain.
Add soaked chickpeas to a pressure cooker base along with four cups water and pinch of salt. Cover and pressure cook for around 12 whistles or 15 minutes over medium flame.
If you prefer you can cook chickpeas directly in a pan of water on stove top until soft.
How to make hummus
To a food processor or high power mixer grinder add peeled garlic, onions if using, 4 tablespoons tahini, and cumin seeds.
Blend until smooth
Add cooked chickpeas, cold water, lemon juice and required salt.
Blend until smooth. Now as you can see the hummus is very thick.
Add more water and blend for good 3 minutes for creamier and light dip.
Transfer to a bowl and garnish with sumac, extra virgin olive oil, parsley and a dash of sea salt.
Serve hummus as required. Keep refrigerated until serving.
- Use dry chickpeas for creamier hummus.
- Peel the chickpea skin for smoother dip.
- You can double the recipe.
Serving: 12servings | Calories: 184kcal