Easy Hummus Recipe

Rinse ½ heaped cup dried chickpeas (120 grams) in water then soak in water overnight or for 8 to 9 hours.

Next, rinse the chickpeas in water first a couple of times. Drain all the water and add the chickpeas in a 2 litre pressure cooker.

Add ½ teaspoon salt.

Add 1 pinch of baking soda.

Add 1.5 cups of water.

Pressure cook on medium flame for 11-12 minutes.

When the pressure settles down on its own in the cooker, remove the lid and check the chickpeas.

Mash the chickpeas with a spoon or your finger to see if they're done. If they don't smash like this, then cook 2-3 mins longer. Cover & set aside.

In a pan over a low flame, heat 3 tablespoons of white sesame seeds.

Sauté until they start to crackle. Remove from heat.

Once cooled, transfer the seeds to a food processor.

Grind them into a fine or semi-fine powder.

Add 1 teaspoon of chopped garlic.

Add 1-2 tablespoons lemon juice.

Add 4 tablespoons extra virgin olive oil or about ¼ cup.

Add a litte bit of salt.

Add 1 teaspoon cumin powder.

Blend to a fine or semi-fine consistency.

Add the cooked chickpeas.

Grind or blend till smooth & light. If you are unable to grind, then add 2 to 3 tablespoons water. The hummus is ready!

Serve hummus with naan, pita, or fresh vegetables.