By Sushmita Sengupta
The crown jewel of Mediterranean cuisine, hummus, is a rich, spread or dip made with mashed chickpeas, lemon, garlic and tahini.
Canned chickpeas are good, but dried chickpeas that are soaked overnight yield best hummus
Be mindful of the amount of salt, too much can ruin the taste because chickpeas have their own flavour, but the right amount can change the game.
For velvety texture, allow beans to soak overnight, it helps lend them a smooth texture, adding a pinch of baking soda may also help.
For velvety texture, allow beans to soak overnight, it helps lend them a smooth texture, adding a pinch of baking soda may also help.
Tahini is a sesame seed paste that makes the hummus creamier, olive oil is a good substitute, but nothing beats an OG Tahini.
Giving this creamy, rich dip the much-needed zing is a pinch of lemon juice. So do not forget this balancing ingredient.