Here’s a dish a lot of people love to eat in cafes and restaurants, but never really make at home.
Why? Perhaps, it’s time, or the effort, and even the recipe. I didn’t know the complete recipe for hummus before I started making it on my own. The ingredients are very easy to get and this takes no time to make, at all!
Now I made the entire thing from scratch, but you can cut the line at places and shorten your workload.
Prep time: Overnight and time for pressure cooking | Cooking time: 10 mins
- 200 grams chickpeas or garbanzo beans – soaked overnight and then pressure cooked till one whistle (keep about half a cup of the water used to pressure cook)
- 1 and a half tablespoons of tahini paste (recipe below)*
- 1 and a half tablespoons of yoghurt
- 1 garlic clove
- 1 and a half tablespoons of extra virgin olive oil
- 2 tablespoons of fresh lemon juice
- 1 teaspoon of paprika or mild red chilli powder
- Half a teaspoon of salt
In a blender, add all the ingredients and blitz until a smooth paste is formed and there are no lumps. Add about 3-4 tablespoons of the pressure cooked water to loosen the hummus.
Taste for seasoning and lemon juice. Top with some olive oil or chilli oil before serving with wedges of fresh cucumber, celery or carrots.
- Buy a can of chickpeas and use the entire contents, including the water. That way you avoid the soaking and cooking.
- *I made my tahini from scratch. In a Blitzer, I added a quarter cup of white sesame seeds with their husks on. Add 2-3 tablespoons of warm water and 2 tablespoons of olive oil. Blitz till a smooth paste.
- You can buy tahini paste at any good supermarket and save time!