Over the years I have tried a lot of kinds of hummus – my favorite remains a smooth one with lots of olive oil and a hint of garlic. After trying to make hummus at home, which didn’t turn up as fine as it should have been, I decided to follow a tip lots have talked about – using de-skinned chickpeas.
Since the chickpeas we use are the standard choley, the tedious job is the de-skinning.
- Chickpeas – 1 cup, boiled and de-skinned
- Garlic – 3 to 4 cloves
- Lemon juice – 1 tsp
- Cumin – 1/2 tsp
- Olive oil – 4 tbsp
- Water – 2 tbsp
- Salt – to taste
- Soak the chickpeas for about an hour in warm water. De-skin the chickpeas. Now this is the tedious bit because each kernel needs to be done individually but it is worth it.
- Cook the chickpeas in a pressure cooker to ensure they are well done, for about 1 whistle. Let the steam blow off and let them cool down.
- Put all the ingredients in a blender, add a little water and blend, occasionally mixing the ingredients together until you get a smooth paste.
There are so many new concoctions of hummus now, I will try to perfect this one and try one with black gram very soon. Stay tuned 🙂