The first time I had hummus and pita bread was at Toscano, I loved it so much that I’ve ordered it every single time I’ve been back there! The dish is so tasty and very easy to prepare, it just takes a little time, but is worth all the effort.
I learnt this recipe because I wanted to make something different, so I made the beetroot hummus, I made so much that it lasted a week in the fridge. It is both rich in iron, protein and fibre, so many macros in 1 dish.
Usually I make two types of this, because I love the beetroot hummus, but Anirudh prefers the plain one, it’s only 1 additional step that is all. I don’t use garlic in most of my recipes, I’ve been told that hummus tastes even better with roasted garlic paste!
This recipe is in 3 for parts, the first the Tahini paste, the second the plain hummus and the third and my personal favourite Beetroot Hummus! I would suggest adding or adjusting the amount of pepper based on how you like it, do not skip out on the lemon or lime! It brings all the tastes together plus calcium helps in iron absorption!
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Homemade Tahini and Hummus
The first time I had hummus and pita bread was at Toscano, I loved it so much that I’ve ordered it every single time I’ve been back there! The dish is so tasty and very easy to prepare, it just takes a little time, but is worth all the effort.I learnt this recipe because I wanted to make something different, so I made the beetroot hummus, I made so much that it lasted a week in the fridge. It is both rich in iron, protein and fibre, so many macros in 1 dish.
Ingredients
Ingredients
Tahini Ingredients
- 1 cup of white sesame or till
- 4 tablespoons of vegetable oil
- 1.5 cups of chickpeas on channa
- Ingredients for Hummus
- 800 ml for soaking overnight
- 800 ml for pressure cooking chickpeas
Ingredients for plain hummus
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 whole lemon
Ingredients for Beetroot Hummus
- 2 whole beetroots peeled and cut
- 1.5 teaspoons salt
- 2 teaspoons pepper
- Juice of 1 lemon
- Coriander for garnishing
Instructions
Method
Steps to make homemade tahini and hummus
- In a hot pan add 1 cup white sesame or til seeds
- Roast till they start to pop on a slow low heat
- Add the roasted sesame seed to a food processor jar
- Pulse it for a 1 minute
- Add 4-5 tablespoons vegetable oil
- Blend to a paste, transfer to a jar
- Soak 1.5 cups Channa or Chickpeas Overnight
- I used 800ml water
- Drain any excess water
- Transfer to another vessel, add 800ml water
- Pressure cook it for 5 whistles in a pressure cooker
- While it is pressure cooking, peel and cut 2 beetroots
- After the pressure is released take the chickpeas out
- Next pressure cook the beetroot for 2 whistles and 5 minutes
- Separate the chickpeas and the water
- Keep aside to cool
- Add 2 cups of the cooked chickpeas into a food processor
- Add 1 cup of the water or aquafaba
- Add 1 tablespoon of Tahini Paste
- Add 2 teaspoons freshly ground pepper
- Add 1.5 teaspoons salt
- Transfer the hummus into a bowl
- Add juice of 1 lemon
- Add the cooled, pressure cooked beetroots
- Add 1 cup of the water or aquafaba
- Add 1.5 cups of the cooked chickpeas
- Add 1 tablespoon prepared Tahini
- Add 2 teaspoons freshly ground pepper
- Add 2 teaspoons salt
- Transfer hummus to a bowl
- Add juice of 1 lemon
- Garnish with fresh coriander
- Add any remaining chickpeas as garnish
- Enjoy with breadsticks or Pita Bread!
