Hummus is one of the most Popular Middle Eastern Dip. Arnav loves to have it with fresh toasted Pitta bread. He tried it in different Greek restaurants on our recent trip to NY- but his final verdict- Nobody can make it like Papa does! And what more can I ask for? 🙂 Am sure this compliment pleases Charit as well.
Here is how Charit makes it –
400 gms of chickpeas
3-4 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt or as per taste (keep it on the lesser side)
2.5 – 3 tablespoons olive oil
Soak chickpeas overnight. Next day pressure cool until soft (they should be soft enough to be crushed between two fingers) and then grind them in a blender or food processor adding all ingredients until the mixture forms a uniform & smooth paste.
Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top.
For a spicier hummus, add red chilli or pepper.
You can store hummus by refrigerating in airtight container it for up to 3 days and Add a little olive oil if it appears to be too dry.