By: Esther Vasa
Cooked ChickPeas – 2 cups
Garlic Cloves – 5 (optional)
Extra Virgin Olive oil – 1/2 cup
Sesame seeds – 1/4th cup
Juice of a lemon
Sea Salt – per taste
Turmeric – 1/4th tsp
I buy dried chickpeas and soak them overnight. 1.5 cups of dried chick peas make about 2 cups of cooked chick peas.
Put about 3 cups of cold filtered water in a pressure cooker and add turmeric and salt and cook for 20 minutes on medium heat. The pressure will be released at least 15 times. When it is about time to open the lid, take out all the cooked chickpeas and keep the broth aside to be used later while blending. In a little pan fry the sesame seeds. Do not burn them, but fry them only to get rid off the raw taste.
In a blender, put the cooked chickpeas, sesame seeds, oil, lemon juice and garlic (optional) and use the broth to blend until you get a thick paste. This healthy homemade hummus is ready to be stored in an air-tight container for a week. Enjoy it with carrots and celery sticks. Good for patients with diabetes as well.
Preparation Time: 1 hour