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Course: Appetizer, Snack
Cuisine: Mediterranean
Author: Ms Ambaree Majumder


  • Pressure cooker
  • Mortar and pestle
  • Blender


  • 1.5 cups dried chickpea soak overnight or at least for 12 hours
  • 3 cloves Garlic
  • a pinch Baking Soda
  • Juice of 1 lemon add more if needed
  • Salt to taste
  • 2 tbsp Tahini
  • 2 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1 tsp Paprika


  • Drain the soaked chickpeas. Rinse.
  • Cook the chickpeas with about 3 cups of water, garlic and baking soda in a pressure cooker.
    Smashing garlic for hummus

Prepare the spice

  • Dry roast the whole seeds till fragrant
    Dry roasting seeds
  • Grind them roughly using a mortar and pestle
    Grinding seeds using mortar and pestle
  • Add all the ingredients in a blender. Use the excess chickpea water to get silky smooth hummus
    Hummus in blender