In the mood for some hummus and pita bread? Our gal Vidhi Doshi a.k.a. @ramenhairedgirl made some super delicious and good-looking hummus with Tahini at home recently! And she made sure to share her recipe with y’all. It’s super easy and doesn’t need a lot of different ingredients as well. So, if you’re down to make a yummy bowl of dip for yourself, then scroll down to check out the full recipe.
1 cup chickpeas
1/4 tsp baking soda
3 tbsp tahini
1 1/2 tsp cumin powder
4 large garlic cloves
4 tbsp olive oil
Juice of 1/2 lemon
4-5 ice cubes
Step 1: Soak the chickpeas in water overnight or at least 8 hours.
Step 2: Remove the water and pressure cook the chickpeas in fresh water along with 1/4 tsp baking soda for 3 or 4 whistles. If you don’t have a pressure cooker, you can cook them in a pot with a lid. The aim is to get the chickpeas mushy so that they blend smoothly. The baking soda helps increase the PH level of the water and helps the chickpeas breakdown easier.
Step 3: Once cooked, let them cool down, or rinse them in cold water.
Step 4: Add the chickpeas to a blender jar (keeping a few aside) along with tahini, cumin powder, garlic cloves (this gives a hint of garlic flavor, you can add more if you desire), juice of half a lemon, salt, 2 tbsp olive oil. Blend for a minute, then open the jar and start scraping down the sides. (Here’s the time you can also add other things like roasted beets)
Step 5: Start blending again but this time add 2 tbsp of olive oil in a steady stream from the top hole in the blender while it’s blending. If you don’t have that, you can add it and then blend. Now add 4/5 ice cubes or 4-5 tbsps of ice-cold water to the blender and finish off the hummus. This not only gives the hummus a paler tester but also makes it hella fluffy. It becomes super light and creamy!
Step 6: Nows the time to adjust the seasoning. This makes about 2 1/2 cups of hummus. Add more salt, cumin lemon juice at this point, only if needed.