Chickpea Hummus, a gluten free Vegan dip | Glutenfreewhisk

Hummus is the best nutritious and tasty dip that goes well with a lot of things and can be eaten at any time of the day. Chickpea hummus is not the only hummus recipe and these days with experiments and innovation of new recipes; I too have tried making Black eyed peas hummus and no doubt it too is amazing. I will be sharing that recipe too super soon.

There are few things that are to be kept in mind while making hummus. One of this is using a neutral oil preferably Olive oil. If you use any pungent or flavored oil like groundnut oil or sunflower oil it will mess with the original taste of Tahini and in turn will make your hummus taste different. Using best quality tahini or I prefer making my own tahini at home as it is just few ingredients and it is an amazing thing to have in kitchen. Using garlic is optional but it adds to that meaty flavor for sure. Using ice or cold water helps make the creamiest hummus ever.

Baking is something that I love but I also love trying new recipes at home. Using clean ingredients and making things in your kitchen is another level of satisfaction which is not felt by a lot of people out there and they love to dine out but for me it is an escape and if the recipes work then it's like a good feeling of accomplishment and the satisfaction of eating healthy home food. And trust me it's not complicated at all. Plan and prep before, "Mise en place", as said in French culinary helps a great deal.

INGREDIENTS -

1 cup boiled Chickpea (deskinned but I use them with skin too does not make a grave difference)

Cold water or use the same water in which you have boiled chickpeas but make it chilled first

Lemon Juice

Salt, as per taste

Roasted Cumin seed powder

Tahini paste (roasted white sesame seeds, olive oil, salt, clove of a garlic)

Olive oil

METHOD -

1. To boil the chickpea, wash them and soak them overnight. Pressure cook them with salt and water and allow them to cool. Allow the water to cool in a glass bowl and it kept in fridge.

2. To make tahini paste, lightly roast white sesame seeds in a pan. Allow it to cool. Once cool add in a blender jar with a clove of garlic, some salt and olive oil. You can add olive oil a little at a time to check the consistency. If you think you have added enough oil as per your requirement and the consistency is still thick, then add chilled ice water. Although, this will only happen if you are making a big batch of tahini. If you are making it fresh for hummus then oil and sesame seeds will do the magic.

TIP - Do no blend it a lot as it will make the sesame seeds release all its natural oil and it will turn into a butter like thing than paste. Blend for 20-30 seconds check it, adjust the oil/water if required blend for another 10-20 seconds. This should do the trick.

3. After doing the above 2 steps, these you can do in advance a day prior too to save time and all. The rest of the recipe is easy. In a blender jar, add the boiled chickpea, lemon juice, tahini paste, olive oil, and little chickpea water that you have chilled. Blend this mix, check if it required more water or oil and adjust it according to the hummus consistency that is desired by you.

4. You can garnish it with paprika powder, but I have used roasted cumin seed powder. Voila! Enjoy it with pita bread, sandwiches, salads, nachos or just like that. 

Chickpea Hummus | Glutenfreewhisk