Follow these steps for perfect results
Lemon
juiced
Cumin powder
Garlic
Salt
to taste
Pumpkin puree
Kabuli Chana (White Chickpeas)
soaked overnight and pressure cooked
Red Chilli flakes
to taste
Extra Virgin Olive Oil
Tahini
Soak the chickpeas for at least 6 to 8 hours.
Cook the chickpeas until very soft. Pressure cooking is recommended.
Drain the excess water from the cooked chickpeas, reserving the water.
Make or acquire pumpkin puree.
Add the cooked chickpeas, pumpkin puree, lemon juice, cumin powder, garlic, salt, red chili flakes, olive oil, and tahini into a food processor.
Blend the mixture until smooth, adjusting the texture as desired.
Add a little chickpea water if needed to achieve the desired consistency.
Transfer the hummus to a serving bowl.
Garnish with olive oil, coriander or parsley, and chili powder.
Serve with pita bread, crackers, veggie sticks, sandwiches, or wraps.
Expert advice for the best results
Adjust the amount of garlic and chili flakes to suit your taste.
For a smoother hummus, peel the skins off the chickpeas after cooking.
Roast the garlic before blending for a milder, sweeter flavor.
If the hummus is too thick, add more chickpea water or olive oil.
Everything you need to know before you start
10 mins
Can be made 2-3 days in advance.
Drizzle with olive oil and sprinkle with paprika.
Serve with pita bread, crackers, or crudités.
Serve as a dip for vegetables.
Serve as a spread on sandwiches or wraps.
Complements the earthy and tangy flavors.
Discover the story behind this recipe
Hummus is a staple in Middle Eastern cuisine, often served as part of a mezze platter.
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