Ingredients

Soaked Kadale kaalu (black desi chick peas//Bengal gram)—1 cup

White til ( bili yellu//sesame seeds)—2 tablespoon

Garlic pods (belluli//lehsun)—3

Lemon —half or 3 tablespoon juice

Jeera powder ( cumin powder)—1 teaspoon

Red chilli powder (achha menasina pudi)—1 teaspoon

Salt—1/2 teaspoon

Ghee + sunflower refined oil—1/4 cup each or olive oil

Method

Wash and soak chick peas in enough water overnight or for 8 to 9 hours.

Next day drain water and rinse again with water .

Transfer the chick peas to a pressure cooker,add enough water and pressure cook for 4 to 5 whistles on medium flame.

When the pressure reduces open the lid and drain water completely.

Now heat a small laddle or pan ,add sesame seeds and dry roast on low flame,till they become crisp and start cracking.

Remove from stove and transfer to a plate.

Let it cool completely.

Now transfer the til seeds to a mixer grinder jar and blend to fine powder.

Now take boiled chickpeas ,garlic,salt,cumin powder,lemon juice,ghee,oil and blend them to smooth paste.

Add 2 to 4 tablespoon of water while grinding.( do not add too much water).

Transfer the hummus into bowl and garnish with some more oil and sprinkle chilli powder or black pepper powder or any spice powder.

Finally serve hummus with falafel or as a dip to vegetables,as a spread for making bread sandwiches.

You can also use instead of mayonnaise.

The hummus can be stored in an airtight container in the refrigerator.