Creamy and Smooth Hummus
So my mum had made chole masala for dinner yesterday, from which I stole some soaked chole to make a creamy and delicious hummus for breakfast today 😅
Garnished with a generous helping of extra virgin olive oil (I was going to have it with dried crisps, hence, went generous), some sesame seeds, homegrown mint(which has started to flower now) and some pomegranate pearls(that add a beautiful bite and sweetness) 😍
Creamy and Smooth Hummus
So my mum had made chole masala for dinner yesterday, from which I stole some soaked chole to make a creamy and delicious hummus for breakfast today 😅
Garnished with a generous helping of extra virgin olive oil (I was going to have it with dried crisps, hence, went generous), some sesame seeds, homegrown mint(which has started to flower now) and some pomegranate pearls(that add a beautiful bite and sweetness) 😍
Cooking Instructions
- 1
Take boiled chickpeas in a bowl are remove the coating carefully. Note: Even though removing the chickpea coating is a little time consuming, but it helps to bring a beautiful creamy and smooth texture.
- 2
Put the chickpeas in a blender and blend.
- 3
Once slightly blended, add olive oil, garlic and salt and blend till smooth.
- 4
Now add 2/3 tbsp of cold water to the blender and blend again. Doing this will make your hummus a little more creamy.
- 5
Empty the hummus on a plate, garnish with olive oil, pomegranate seeds, sesame seeds and serve with fresh cucumber, pita bread or chips.
- 6
Note: Traditionally Tahini is also added to hummus. I skipped it in this recipe, but you can add that, too. Just blend roasted sesame seeds and vegetable oil in a blender, till smooth and your tahini paste would be ready.
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