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soft-and-creamy-balaboosta-hummus-recipe

Creamiest Balaboosta Hummus Recipe


  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 12 hours
  • Cook Time: 5 mins
  • Total Time: 12 hours 5 mins
  • Yield: 5 servings 1x

Description

Recipe for Creamiest Balaboosta inspired Hummus Recipe. Made with homemade Tahini. Original recipe from Balaboosta cookbook by Einat Admony.


Scale

Ingredients

For the Hummus

  • 1 cup dried chickpeas
  • 3/4 teaspoon plus 1/2 teaspoon baking soda
  • 1/2 cup chickpea cooking liquid (drained after cooking chickpea)
  • 1 large garlic clove, finely chopped
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • 3/4 teaspoons salt
  • 1/4 teaspoon ground cumin
  • Pinch freshly ground black pepper

For Tahini

  • 1/4 cup white sesame seeds
  • 2 tablespoon extra virgin olive oil

For Garnish

  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon red chilli powder or paprika for garnish

Instructions

For Tahini

  1. Take a pan and dry roast the white sesame seeds on low flame until very slightly brown and fragrant.
  2. Grind it in a spice grinder / small mixie jar to a powder. Add in the olive oil and grind it into a very fine paste.

For Hummus

  1. Dump the chickpeas in a large bowl and add 3/4 teaspoon baking soda. Add water till it fills the bowl and let it sit at room temperature overnight for 8-10 hours. The next day, drain. Now we need to cook the chickpea. You can cook the chickpea in a pressure cooker or in a pan.
  2. Pressure cooker method
  3. Add lots of water in a pressure cooker (3 cups) and add 1/2 teaspoon of baking soda. Cook for 10 whistles and switch off the flame. Wait for the pressure in the cooker to release naturally. Drain the chickpea and reserve 1/2 cup of the chickpea water. Set aside.
  4. Pan Method
  5. Add lots of water in a bowl (5-6 cups) and add 1/2 teaspoon of baking soda and bring to a boil. Continue to boil until the chickpeas are tender, 30 to 45 minutes. Drain the chickpeas, reserving 1/2 cup of the chickpea water. Set aside.
  6. Combine the cooked chickpea, garlic, reserved liquid, tahini paste, lemon juice, Olive oil, salt, cumin, and pepper in a food processor / mixie and puree until really smooth and creamy. Plop the hummus on a plate or in a shallow bowl.
  7. When ready to serve, drizzle with olive oil and sprinkle with red chilli powder.

  • Category: Dips
  • Cuisine: Middle Eastern