About the Recipe
Hummus is such a versatile dip, easy to make and a healthy snacking substitute.
Soak Chickpeas in water for 8-10 hrs. drain the water, rinse and drain again. Cook in 3 cups water and salt for 30min in a pressure cooker and keep aside to cool.
Lightly roast the sesame seeds in a pan or oven to golden brown. let it cool and then make coarse paste in the mixie with the raw garlic and cumin seeds.
Add water and oil slowly 1 tbsp at a to make a smooth paste. (It is really important to make a fine paste for a fluffy Hummus)
Then add in the boiled chickpeas and ice cubes and blend well, gradually adding the water and the remaining oil to a smooth paste.
Season with lemon juice, salt and honey. scoop into a bowl and garnish with olive oil/sesame oil and chilli flakes.
Best enjoyed with vegetbales crudetes (bell peppers, capsicum, cucumber, raddish, carrot) Keeps well refrigerated for 2-3 days.