Ingredients:-
For Tahini paste:
1 cup sesame seeds.
3-4 tablespoons light olive oil.
Pinch of salt (optional)
For Hummus:
1 can (15 ounces) chickpeas, rinsed and drained.
½ cup tahini
¼ cup lemon juice.
½ teaspoon baking soda.
½ teaspoon salt (or to taste)
½ teaspoon ground cumin
1 tablespoon extra-virgin olive oil
4 tablespoons ice water (more if needed)
Instructions:-
For Tahini paste:
Add sesame seeds to a wide pan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown).
Transfer toasted seeds to a large plate and cool completely.
Add sesame seeds to the food processor then process until a crumbly paste forms.
Add 3 tablespoons of the olive oil then process again.
Check the tahini’s consistency. It should be smooth and should be pourable.(if not than add some more oil)
Taste the tahini for seasoning then add salt to taste.
For Hummus:
Add all the Hummus ingredients in a food processor. Puree them all until smooth. (Add water slowly as needed, making sure it stay into a thick paste texture)
Now remove Hummus into a serving bowl and drizzle it with olive oil and a chili powder.
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