There are tons of recipes for hummus online, but this is a super basic one that I like to use.
If you feel like eating something fancier, you can try adding red chili powder, roasted cumin powder, beetroot, black pepper, or spicy ground beef/lamb to this hummus.
- 1 cup dry chickpeas
- 6-8 large cloves of garlic
- 1 cup olive oil (1/4 cup for the tahini, 3/4 cup for the hummus)
- 1/2 cup sesame seeds
- 1.5 tablespoon salt
- A lemon
- Soak the chickpeas in water for 8-10 hours.
- Rinse the chickpeas and put them in a pressure cooker with 3.5 cups of fresh water. Add a tablespoon of salt and pressure cook for 12-15 whistles. Let the pressure settle on its own.
- While the chickpeas are cooking, heat a pan on medium heat. Spread 1/2 cup of sesame seeds evenly on the pan and roast them until they’re golden and fragrant. Make sure the seeds are evenly roasted.
- Let the seeds cool for a few minutes and transfer them to a blender. Add 1/4 cup of olive oil and blend until the seeds form a paste. You can reduce the amount of oil if you want a thicker, dryer tahini.
- Open the pressure cooker and separate the chickpeas from the water using a colander. Save the water for later.
- Put the chickpeas in the blender with 6-8 cloves of garlic, 3/4 cup olive oil, 2 tablespoons of tahini, juice from half a lemon, and some of the drained chickpea water. Blend until the chickpeas form a paste, slowly adding more of the saved water if necessary.
- Taste the hummus and add more salt if necessary. You can also add another tablespoon of tahini and more lemon juice according to taste.
- Put the hummus in the fridge and serve it when it’s slightly cool.