- Chickpeas ½ cup, raw and uncooked
- Sesame seeds 2½ tablespoons, soaked in water
- Juice of 1 medium size lemon
- cloves large garlic 6, peeled and roughly chopped
- Salt 1½ teaspoons • 1 kcal
- Cold Water ¾ cup
- Extra virgin olive oil ¾ cup
- Cumin powder 2½ teaspoons
This is such a delicious and healthy dip that can be enjoyed with all kinds of snack preparations, and it has a great shelf life. Refrigerate it in an air tight container and you can use it for at least a week!
You may also, use hummus as a spread on your rolls, sandwiches, or a marinade or curry base for the meat preparations. Quite versatile, isn’t it?
Wash and soak the chickpeas in 3 cups of boiling water for at least an hour. Soak the sesame seeds in half cup of boiling water for 30 minutes. Now, boil the chickpeas in a pressure cooker or a pan until they are well cooked and the skin peels off easily.
Drain the water and let the boiled and soft chickpeas cool to room temperature. In a grinding jar add the boiled chickpeas and blend them well with cold water until fine and paste like in consistency. You must add cold water gradually in the jar. Drain the sesame seeds and add to the chickpeas paste and grind everything again until smooth. Add the lemon juice, garlic, salt, cumin powder to the chickpeas paste, and grind everything well.
Gradually pour all the extra virgin olive oil (keep 1 tablespoon separately in another bowl) in to the hummus mixture and blend all the ingredients until a thick and creamy paste is formed. Now, transfer the hummus in to the serving bowl and make a swish on top of the dip with a spoon. Drizzle the remaining olive oil on top of the hummus. Serve hummus with whole wheat pita bread and enjoy!
You may also use the unsalted canned chick peas for this preparation. Add more water to boil chickpeas, if required. You would need to adjust the salt and lemon juice as per your taste preference Blend the hummus until really smooth in consistency. Serve hummus with regular or whole wheat pita bread.
Nutritional information (per serving): 174 Calories, 17.5g Total fat (2.4g Saturated fat, 1.9g Polyunsaturated fat, 12.4g Monounsaturated fat), 0mg Cholesterol, 385.3mg Sodium, 44.3mg Potassium, 4.2g Total carbohydrates (0.9g Dietary fiber, 0.1g Sugars), 1.1g Protein