Hummus - With Homemade Tahini Recipe

Hummus is a very popular Middle eastern dip made of chickpeas. It is now known and become famous in many parts of the world. Also famous in Greek restaurants. It is rich in protein and iron. Hearing the name it may look different or very hard to prepare, (because i thought the same when i had it in a restaurant for the first time) but later I found, its very easy to prepare at home and in less time. A simple Vegan recipe.

Tahini, the main ingredient used to prepare Hummus can be found in many grocery stores. But here i used the homemade Tahini as it is really easy to prepare at home. Once Tahini is made and refrigerated, you can prepare hummus at anytime using it. It is totally preservative free!

I used Olive oil, as the traditional recipe calls for it. But if its not available replace with sesame oil or any cooking oil. Overall its a healthy dip goes well with veggies like broccoli, carrot, pita breads and for anything up to your creativity. It can be used as a spread over bread. 

Here goes the step by step recipes for Hummus and Tahini,

Tahini Recipe

Ingredients:

White Sesame seeds - 1/2 cup
Olive oil - little less than 1/4 cup

Method:

Fry the sesame seeds in a pan (without oil) till it turn golden brown. 

Keep the flame in medium to low.
Sesame seeds tend to burn easily, so watch while frying.
Remove from the heat and let it cool.

Add the sesame seeds to the blender and blend for a second.

Then add the olive oil little by little and grind to a smooth paste.

It should be in pouring consistency.
Remove from the jar and transfer to a air tight container and refrigerate it. 
It can be stored for months. 

Hummus Recipe

Ingredients:

White Channa / Chickpeas (cooked) - 1 cup  

Tahini - 1 tbsp
Red chilli powder or Paprika - little less than 1/4 tsp
Cumin powder - 1/4 tsp 
Garlic - 1 pod
Fresh lemon juice - 1 tbsp
Salt - less than 1/4 tsp (adjust yourself)
Olive oil - little less than 1/4 cup (adjust while grinding)
Chickpeas cooked water - as required

Method:

Soak the channa overnight or 7 to 8 hours.
Cook it with salt to 6 to 7 whistles till it get cooked soft.

Reserve the cooked water for grinding.
Add the channa to the blender and blend once.

Add red chilli powder, cumin powder, salt, tahini, olive oil, peeled garlic and blend.

Add lemon juice and adjust salt, olive oil and other powders.

Blend it till it reach a nice paste/ chutney consistency.

Remove from the jar and store it in an air tight container and refrigerate it.
It stays fresh for a week. 

Garnishing while serving:

Sprinkle little red chili powder, olive oil and cilantro / coriander or parsley along with few cooked chickpeas over the hummus. 

Note : 
Adjust the ingredients Tahini, lemon juice, red chilli powder, garlic as per your taste. 
I used olive oil, if its not available use sesame or vegetable, corn or other cooking oil.