Hummus

Discard soaking water and rinse chickpeas and cook them in a pressure cooker until soft, with just enough water to cover. Drain the water (Save this water. It can be used as aquafaba). Mix chickpeas, lemon juice, salt, sesame butter, and garlic in the blender. Grind, adding water as required to make a thick, almost smooth paste. Transfer to a bowl. Garnish with parsley and sprinkle red chilli powder or paprika before serving.

Variations

Add sun-dried tomatoes/olives/coriander leaves to the mixture while grinding, to make a flavoured hummus.

Tip

Use ice cubes instead of water for blending to obtain restaurant style creamy hummus.

Makes 1½ cups

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

Explore Related Recipes

Masala Idli with Spicy Dahi

For Masala Idli Soak urad and moong dals separately for 2 hours (it is better to use half and half

…

Baked Aubergine In Sundried Tomato And Pesto Sauce

In a blender, blend the sun dried tomatoes and currants along with water, salt and garlic to make a paste.

…

Mint Lemon Drink

In a blender, blend the mint leaves and lemon juice. Add water and add the crushed raisins to the blended

…

Ladies Finger Chutney

In a kadhai, roast the ladies finger without oil, until it is dry. Roast the coconut. Roast the green chillies

…

Lemon Coriander Soup with Zucchini Noodles

For the Coriander Stock In 1 litre of water, make a stock with the stems of chopped coriander, onion, celery

…

Date, Nut and Fig Roll

In a food processor, process walnuts and oats together to make a coarse powder. Now add the dates, figs and

…

No more posts to show