Hummus

After my post on the Beetroot Hummus, quite a few of you wrote back to me asking to post my Classic Hummus Recipe. A Mediterranean style Hummus calls for Tahina or Tahini sauce, which is made from White Sesame. But most Indian households don't have Tahina sauce easily available in the pantry. So, I am substituting the Tahina with roasted white sesame. When I first started making Hummus, I looked up quite a few recipes to prepare Tahina at home. And I realized that roasted white sesame paste works as perfectly, without any change in the taste.

Just make sure that you roast the sesame. Also, use hulled sesame, else the Hummus might end up tasting a bit bitter. 

Hummus is a versatile dip that tastes good in itself, is a good source of healthy fat and proteins. But one can add it to salads, sandwiches and also have it as an accompaniment with different vegetarian and non-vegetarian food alike. 

Also, get the recipe for Beetroot Hummus and Purple Hummus

Ingredients:

1 cup/ 150 gms of boiled chickpeas

30 gms white sesame, roasted

4 pods garlic

Juice of 1 lemon

'1/4 cup aquafaba

Salt to taste

Ice cubes- 4-5 

Olive Oil- 1 tbsp + to drizzle

Sumac- to garnish, optional

Method:

Soak the chickpeas overnight. Wash and boil till completely done. Strain the water and reserve about 1/4 cup to blend. This water is aquafaba. We will need 1 cup of cooked chickpeas.

Roast the sesame, let it cool.

In a blender, blend the sesame seeds with a little aquafaba and 1 tbsp olive oil. It should form a nice creamy consistency.

Now, add the chickpeas, garlic, lemon juice and salt with a little aquafaba. Blend for 3-4 minutes. Check for salt and lemon, and add the ice cubes. Blend again.

Serve with a drizzle of olive oil. Garnish with boiled chickpeas and sumac powder.