Creamy Hummus: Secret of Arabic Chef Included | | रेस्टोरेंट-स्टाइल हुमस

Soak chickpeas for 7 to 8 hours.

Peel the chickpeas using a method that involves cooking them with a little water and baking soda.

Add more water to help the skins separate, then drain off the skins that float to the top.

For cooking, add chickpeas to a pressure cooker with water just 1 centimeter above the chickpeas and a little salt.

Cook the chickpeas for 20 minutes until they are very soft, like butter when pressed.

Drain the chickpeas, reserving the cooking water separately.

For the hummus, use cold chickpea water instead of regular water.

To achieve a light and airy texture, add ice cubes to the mixture to keep the motor cool and emulsify the olive oil.

In a mixer, combine the chickpeas, tahini, olive oil, ice cubes, and lemon juice. Garlic is optional.

Blend until the mixture is light, airy, and fluffy, adjusting the proportions of lemon juice and olive oil to taste.

Add a little of the reserved chickpea water and salt to achieve the desired consistency.

Plate the hummus and drizzle with olive oil, sprinkle paprika and parsley on top.

Equipment Needed

Dietary

Allergens