Easy, No-Tahini Hummus

 If you've had hummus, you know it's good. Hummus translates to "chickpeas" in Arabic. The dip itself is called "Hummus b'Tahini" in Arabic. I know and realise that not everyone has tahini available in their regions. You may make it, but come on, it takes some time! I have a timeless alternative for you that tastes just as good. You most likely have all these ingredients in your fridge if you're Asian. You may not have chickpeas if you live in a western country.

Ingredients-

1+1/2 cups of canned chickpeas (3/4 of a cup of dried chickpeas)

2+1 tbsp olive oil

Salt to taste

2 tsp of Lemon Juice (don't forget to take out the seeds, they will make your hummus very bitter)

2 tbsp of full-fat greek yoghurt (if it's not full fat, add an extra tbsp of olive oil in the recipe)

1/4 tsp of cumin

3 garlic cloves (4 if you like extra garlic like me xD)

2 tbsp of water

Process-

Part 1- The process with Dried Chickpeas

If you have dried chickpeas, soak them with 1/4 tsp of baking soda for half an hour. After that, put them in a pressure cooker with the max level of liquid possible, and cook them on low heat for an hour. It may sound like a lot but in the meantime, you can make your Lavaş (lavash bread) to go with it. (recipe coming soon) Then, after you drain them out, try to take out as many peels if you can. It ain't an absolute necessity, but your hummus may taste better without them. If you want hummus quick, no need to peel the chickpeas. Now add all the ingredients to a food processor/blender/mixer grinder (reserve a tablespoon of olive oil for garnishing). Blitz on high until you have a smooth and creamy paste-like consistency. You have your hummus.

Part 3- The process with Canned Chickpeas

If you have canned chickpeas, skip the entire soaking and cooking process. Just drain them and use them directly!