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Chickpeas, the main ingredient of conventional hummus, have appreciable amounts of dietary fibre, protein, vitamin B6 and serval dietary minerals.
Course Side Dish
Cuisine Middle Eastern


  • 1/2 cup Dried white chickpeas Soaked in enough water for 7-8 hours or overnight.
  • 1/2 tsp Salt
  • Pinch of baking soda
  • 4 tbsp White sesame seeds Roasted
  • 5 Garlic cloves chopped
  • 2 tbsp Lemon juice
  • 5 tbsp Extra virgin olive oil
  • 1 tsp Cumin seeds powder
  • Salt To taste


  • Rinse half cup dried chickpeas in water first and then soak in enough water overnight or 7-8 hours.
  • Next day, rinse the chickpeas in the water a couple of times. Drain all the water and add the chickpeas to a little pressure cooker.
  • Add ½ tsp salt, 1 pinch of baking soda and 1.5 cups water.
  • Pressure cook on medium for 10-12 minutes.
  • When the pressure settles down on its own in the cooker remove the lid and check the chickpeas.
  • Mash them with a spoon or with your fingers. You should be able to mash them completely. They should have no rawness in them. They should melt in the mouth.
  • If the chickpeas are not cooked properly, then add some more water and pressure cook for some more time. Drain all the water. Cover and keep aside.
  • In a grinder grind the roasted sesame seed, powder it to a fine texture.
  • Add 1 tsp chopped garlic, 2 tbsp lemon juice, 4 tbsp extra virgin oil, 1 tsp cumin seeds powder and salt as per taste. Do note that the chickpeas will also have some salty taste in them as salt was used when cooking chickpeas. Grind to a fine consistency.
  • Next add the cooked chickpeas. Grind till smooth and light. If you are unable to grind, then add 2 tbsp water.
  • Hummus is ready, now transfer it into a serving bowl. Drizzle a bit of extra virgin olive oil. Sprinkle paprika or red chilli powder. Garnish with a few chopped coriander leaves.
  • Serve it with warm pita bread, or spread like a sandwich spreader. The extra hummus can be stored in an air-tight container in the refrigerator.