Creamiest Hummus (VERY EASY!)
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Creamiest Hummus (VERY EASY!)
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servings
3-4
prep time
30 min
cook time
35 min
Ingredients
Tahini
- 2 cup sesame seeds
- 1/4 cup extra virgin olive oil, add more if needed
- salt, to taste
Hummus
- 1 cup boiled chickpeas
- 2-3 tbsp tahini
- 2 tbsp extra virgin olive oil
- 5 cloves garlic
- 1/2 tbsp roasted cumin powder (I like a strong cumin flavour but you can start with 1 tsp)
- juice of 1/2 lemon (add more if you like)
- salt, to taste
- 1/3 cup ice
Garnish
- 1-2 tbsp extra virgin olive oil
- boiled chickpeas
- black olives, sliced
- toasted sesame seeds
Instructions:
- Soak dried chickpeas overnight or for atleast 9–11 hours. Drain the soaking water and transfer the chickpeas to a pressure cooker with fresh water and salt. Pressure cook for 4-5 whistles or till the chickpeas are very soft and mash easily between your fingers. Drain and set aside.
- For the tahini, heat a pan over low heat and add white sesame seeds. Toast them for 10–15 minutes, stirring frequently till lightly golden and aromatic.
- Let the toasted sesame seeds cool for 5 minutes, transfer to a blender while they are still warm. Pulse a few times to break them down and help release their natural oils. Add extra virgin olive oil and salt and blend till runny and smooth.
- Transfer most of the tahini to a storage jar, leaving 2-3 tbsp of tahini in the blender jar. Add the cooked chickpeas, garlic, salt, roasted cumin powder, extra virgin olive oil, ice cubes and lemon juice. Blend till the hummus is smooth and creamy.
- Spread the hummus onto a serving plate or bowl, creating swirls with the back of a spoon. Drizzle some extra virgin olive oil and garnish with boiled chickpeas, black olives and toasted sesame seeds. Serve with freshly made pita bread or fresh vegetables like carrots and cucumber, enjoyy!
Recipe Video
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