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Ingredients (For Approx. 1 Cup - Serves 4, 2 tbsp per serving):
Ingredients (For Approx. 1 Cup - Serves 4, 2 tbsp per serving):
Cooked chickpeas: 1 cup (about 150 g)
Tahini: 2 tbsp (optional for creaminess and flavor, can be replaced with 1 tbsp sesame seeds)
Lemon juice: 2 tbsp
Garlic: 1-2 cloves
Aquafaba (chickpea cooking liquid): 2-3 tbsp (adjust for consistency)
Cumin powder: 1/2 tsp
Salt: 1/4 tsp (adjust to taste)
Paprika: A pinch (optional, for garnish)
Chopped parsley: 1 tsp (optional, for garnish)
Method:
Method:
Prepare Chickpeas:
Soak the chickpeas overnight and drain them well next morning. Next day, pressure cook for 6-8 whistles and cook on a low flame for 5-8 mins. Reserve some of the cooking liquid (aquafaba).
Blend Ingredients:
In a blender or food processor, combine chickpeas, tahini (or sesame seeds), lemon juice, garlic, cumin powder, and salt. Add 2 tbsp of aquafaba to start.
Adjust Consistency:
Blend until smooth, scraping down the sides as needed. Add more aquafaba (or plain water) 1 tbsp at a time until the hummus reaches your desired consistency.
Taste and Adjust:
Adjust salt, lemon juice, or garlic to your preference. Blend again for a creamy texture.
Serve:
Transfer the hummus to a bowl, sprinkle paprika and parsley on top for garnish, and serve.
Nutritional Information (Per 2 tbsp Serving):
Nutritional Information (Per 2 tbsp Serving):
Calories: 60 kcal
Carbohydrates: 9 g
Protein: 3 g
Fat: 1.5 g
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