Millennium Post




Chickpeas (dried) 2 cups of

Baking Soda 1 tsp

Garlic 3-5 cloves

Lemon Juice 10 ml

Kosher Salt 1 tsp

Tahini 30 gm

For Kachumber Hummus

Cucumber (chopped) ¼ cup

Onion (chopped) ¼ cup

Tomato (chopped) ¼ cup

Lemon Juice 1 tsp

Salt to taste

Hummus 6 tbsp

For Beetroot Hummus

Roasted beetroot puree ¼ cup

Hummus 6 tbsp


Soak chickpeas in water for 12-24 hours, then drain and rinse them. Cook the chickpeas with 3-5 cloves of raw garlic. Peel the chickpeas. Drain and rinse the cooked beans, until no bubbles remain. Set the cooked cloves of garlic aside and peel the chickpeas. The skins should slide off quite easily when you gently "pinch" each bean. Discard the chickpea "skins" once finished. Make a chickpea puree by adding 3 cups of the peeled chickpeas and cooked garlic to the food processor, then seal it. Mix the lemon juice and salt together in a small bowl until the salt dissolves, and then slowly pour this mixture into the food processor until they are smooth. Add tahini and water. Let the food processor run for 4-5 minutes, to help make the hummus fluffy and smooth.

For Kachumbar Hummus: Mix all the ingredients adjust the seasoning and mix with 4 tbsp of hummus.

For Beetroot Hummus: Mix the puree in 4 tbsp of hummus and mix well.

(Courtesy: Chef Pawan Bisht, Verandah, New Delhi)

Team MP

Team MP

Our contributor helps bringing the latest updates to you

Share it