- 1 cup dry chickpeas
- 2 cups water
- 2 garlic cloves (roughly chopped)
- 6 tbsp tahini sauce
- 1 lemon squeezed (plus more if needed)
- 6 tbsp olive oil (plus more)
- 6-8 tbsp reserved liquid (or water)
- Salt and pepper
- Paprika / pepper (a pinch to garnish)
- Platter ingredients: carrot, cucumber, cherry tomatoes, feta cheese, pickled olives, crackers, pita.
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Soak chickpeas overnight to rehydrate and increase its volume. Drain and rinse well before cooking.
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Pressure cook the washed chickpeas with a pinch of salt and water, for 3 whistles. Take the cooker off the flame, and allow it to rest till the pressure subsides. Take of the lid and reserve some of the cooked liquid, drain the rest.
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Remove the skin of the cooked chickpeas (Optional, preferred for a creamier consistency).
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Combine chickpeas, tahini, lemon juice, olive oil, reserved liquid, salt and pepper in a food processor. Blend until smooth and creamy.
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Sprinkle paprika or pepper and serve with a drizzle of olive oil.
1. For the platter, you can arrange all your ingredients on a large tray, plate, cutting board or baking pan.
2. Be creative in choosing your veggies, fruits, nuts, and dry fruits.
3. Include breads, pitas, chips, crackers, or wedges.
4. Feta cheese is optional, but complements well with the contents.
5. Either go for pickled or marinated olives / artichokes / sundried tomatoes.
6. To make your tray look attractive, fill it as much as possible by tightly arranging the ingredients without leaving any gaps.
7. You can substitute dry chickpeas with canned ones for ease.
8. Add more lemon juice to your hummus while blending if you prefer a tangy flavour.
9. You can also add more of the reserved liquid from the cooked chickpeas while blending, to suit your desired consistency.