Hummus from Maimoona Yasmeen’s Recipes
For Tahini/Til Paste:
Ingredients:
Sesame seeds/til: 4 tablespoons or nearly 50 grams
Olive oil: 2 tablespoons
Salt: as per the taste
Procedure:
1. Roast sesame seeds on medium flame and when they start spluttering, lower the flame and roast till golden brown. Immediately take out from the pan to prevent burning.
2. Allow the sesame seeds to cool down and then grind into a fine powder.
3. Scrape from the sides, add olive oil and salt.
4. Grind again till it attains a fine and thin consistency.
5. Take out in a bowl . This tahini paste will amount to nearly half a standard cup.
For Hummus preparation:
Ingredients:
Tahini paste
Chickpeas/kabuli chana: 125 grams
Olive oil: 2 tablespoons
Garlic cloves/lehsan ki pothi: 2 medium sized
Lemon/nimbu: 1/2 or 1 1/2 tablespoon
Salt/bareek namak: 1/2 teaspoon or as per the taste
Cumin/zeera powder: 1/2 teaspoon
Procedure:
1. Soak chickpeas overnight.
2. Next morning strain the water and add these chickpeas to a saucepan.
3. Add 500 ml water to the chickpeas and cook on medium to low flame till the chickpeas get tender.
4. When the chickpeas get tender, strain and preserve the water to facilitate the grinding process.
5. To the mixer grinder, add 1/2 standard cup tahini or sesame paste.
6. Add boiled chickpeas. For the creamy texture, add warm or slightly hot chickpeas.
7. Add olive oil, lemon juice, garlic cloves, salt and cumin or zeera powder.
8. Grind for about 2 to 3 rounds.
9. Scrape the sides, add the preserved water in turns and grind into a very fine paste.
For Garnishing:
Hummus
Olive oil: 1/2 cup
Paprika powder: few pinches (optional)
Procedure:
1. Dish out hummus into a bowl.
2. Take a round spoon, dip and grease the spoon in olive oil. Make a depression at the centre of the bowl.
3. Garnish with 2 to 3 teaspoons olive oil and pour the remaining oil into the depression.
4. Sprinkle some paprika powder around the depression.
Hummus is ready.
Credit: YouTube
