Clas­sic Hum­mus With A Dash Of Jalapeno

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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)

Cook­ing in­struc­tions:

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.

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