Hummus
It is an Arabic dip. Traditionally it is served with pita bread and Falafel. I refrigerate it and use it as a dip for sandwich as well. As it is a rich source of protein Ingredients Chickpeas – 1 cup. Tahini – 2–3 tablespoons (see footnote for preparation) Garlic – 1–2 cloves Lemon juice – 2 tablespoons Olive oil / sunflower oil / any non-flavoured oil – 2 tablespoons (plus extra for garnish) Salt – to taste Cumin powder – ¼ teaspoon Pepper powder/ chilli powder - for garnish Method Soak the chickpeas for 4 to 6 hrs and cook using pressure cooker. The chickpeas should be soft and well cooked. For a smoother texture, the skins can be removed by gently rubbing them (optional). Add tahini and lemon juice to a mixer and blend for about 30–60 seconds. Then add the cooked chickpeas, garlic, salt, and cumin powder, and blend until a thick paste forms. Add ice cubes and blend to achieve a smooth, creamy consistency. Finally, add the oil and blend briefly, then t...
