This is a wonderful mediterranian chickpea based dip that goes well in salads, as a bread spread as well as a dunking base for veges.

The original recipes call for tahini (Sesame – Til – Paste). However tahini is expensive, difficult to find in most regular stores in India, and packed in large bottles. Since the only use I have of it is for hummus, the entire bottle (minus the 2 tbsp required for hummus) goes waste

So, I have experimented with and used till seed and come up with a pretty decent version of hummus. Here goes…

Prep time: 5 hours / overnight

Cooking time: ~ 1 hour / active cooking time 10 minutes

Yields: 1 large cup

1/2 cup dry chickpea / white chana / chole

4 tbsp sesame seeds

Olive oil 1/4 cup

3-4 cloves garlic

Squeeze or more of lemon (depending on taste)

1 tbsp sugar


1. Soak the chole overnight. In the morning, drain the water, wash well and put to boil in a pressure cooker with salt and  just enough water to cover the chole to a depth of 2mm. Cook for 3 whistles and then turn the gas low for another 5-7 minutes. We want the chole to be really well cooked and crumbly

2. Open the cooker and drain the water. Reserve the water they were boiled in for thinning the hummus as desired. Set aside to cool

3. In the meantime, dry roast the till till the colour turns to light brown and the seeds start to pop. Take off from the heat immediately.

4. Once the chole have cooled down, put them into the mixer along with all the ingredients. Grind to a very fine paste – there should be no granules at all.

5. Now, add the reserved water, little by little, and whip the paste for 3-4 minutes. Keep adding water till it is very slightly runny (it should be a bit runnier than the hummus you find in the market – it will solidify a bit upon maturing). Taste for salt – the hummus will not really taste like hummus at this point. However, it is important to correct for salt at this stage.

6. Spoon the mixture into a glass bottle, seal tight and let mature in your refrigerator for at least 4 hours. This will allow the flavours to mingle and your hummus will finally taste like it should!



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