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