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 taste and adjust salt or lemon juice as required.

To serve - Spread in a bowl and create a shallow well. Drizzle oil on top. Garnish with paprika/chili powder, chopped parsley (I use coriander leaves) and few whole chickpeas.

Footnote - Tahini Preparation

Dry roast sesame seeds on low flame until lightly aromatic (do not brown). Allow to cool, then grind into a paste while adding a small amount of neutral oil gradually until a smooth, pourable consistency is obtained. A pinch of salt can be added if desired.