Hummus

Oh! The lovely classic hummus. It brings a smile on my face and that is what good food is supposed to do, make you happy.

I’ve had my share of mouth watering hummus in cafes and restaurants in Bombay, but it’s something I’ve always wanted to make at home. The first time I had hummus was actually in Dubai, with some pita bread and I didn’t really like it as much. But the hummus here is just mind blowing. So here’s a recipe of the classic hummus.

Ingredients:

For Tahini –

Sesame seeds

Olive oil

For Hummus –

Chickpeas – bowl/200g

Olive oil

Aquafaba

2-3 garlic cloves

Salt to taste

Red chilli powder

3 lemons

Olive oil

Recipe:

Take a bowl of chickpeas and wash and soak in water overnight for 12 hours. Drain and reserve the water which is essentially called aquafaba. Pour it into an ice tray and freeze.

Boil chickpeas in a pressure cooker for 15 minutes after the first whistle or a total of 3-4 whistles.

For Tahini – dry roast sesame seeds till they change colour. Be careful not to burn them. Put them in a strong mixer and run it with some olive oil till you get a smooth pale golden paste.

To make the hummus, transfer the boiled chickpeas in batches to the tahini sauce and add garlic cloves, salt and red pepper to the mix.

Add an aquafaba ice cube in each swirl to make it creamy. Add olive oil if required, I didn’t feel the need to add it as the aquafaba lended it a smooth and creamy texture and it’s actually healthier this way.

Pro tip: remove the shells of boiled chickpeas to get an even creamier texture, I did it and it took a whole lot of time so probably wouldn’t do it again.

You can top the hummus with some paprika, red chilli powder, olive oil, parsley, olives when you serve.