Classic Hummus With A Dash Of Jalapeno
1 cup dry Chickpeas /Garbanzo Beans ½ tsp Baking Soda ½ Lemons Juice 1 tbsp Olive Oil Small half Jalapeño Sea salt as per taste 2 tbsp. Tahini paste (ready-made or home made with crushed sesame seeds) 2 cloves of Garlic ½ tsp mixed seeds (flax, sesame, sunflower watermelon, etc)
Soak one cup of chickpeas overnight in double the amount of water. Put it in a pressure cooker for about three to four whistles with a pinch of baking soda or place the chickpeas in a large pot of water to boil until bigger in size for an hour. Note: Leaving the skin of the chickpeas gives rough texture but loads of fiber. Pealing the skin of chickpeas gives extra smooth hummus but less fiber. Drain out the excess water and add all ingredients mentioned above except the seeds and oil. Add a few spoons of ice water to make the hummus smoother. Process all ingredients together in a grinder on high speed for four to five minutes until it turns into a smooth paste. Serve in a bowl and add one tbsp of olive oil and garnish it with mixed seeds and wedges of jalapeno.