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Hummus with toasted pine nuts, Lebanese inspired hummus
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Hummus with toasted pine nuts

Hummus with toasted pine nuts, delicious dip made with chickpeas and sesame, served with pita bread and vegetables.
Course Appetizer
Cuisine Middle Eastern,
Prep Time 10 minutes
Cook Time 20 minutes
Servings 3
Calories 465kcal

Equipment

  • Instant pot Pressure cooker
  • Blender

Ingredients

  • 1/2 cup Dried chickpeas / Garbanzo beans Yields 1 cup when cooked
  • 1 tsp Sesame seeds Brown colored
  • 1 tbsp Olive oil Use extra virgin if you have
  • 1-2 cloves Garlic
  • 1-2 tbsp Yogurt Sour cream would be better if you have
  • 1/2 Lemon juice
  • 1 tsp Black pepper corns As per tolerance
  • Salt to taste

For toppings

  • 1- 2 tsp Olive oil
  • 1-2 tsp Pinenuts
  • a pinch Paprika powder or Sumac To sprinkle on top

Instructions

  • Rinse well and soak the chickpeas over night( in plenty of water) 6-8 cups. Discard the water and rinse once more.

To pressure cook in Instant pot : (I use 6 quart duo)

  • Add double the amount of chickpeas plus 1 cup more and set on MANUAL mode for 20 minutes. After the timer goes then on NPR(natural pressure release) for 25-30 minutes. Discard water.
    Note : Please check the video to see the softness of chick peas.
  • Mean while dry roast the sesame seed on low flame until it gives a nice aroma and it is slightly brown and toasted (Keep an eye as it will burn fast)
  • In the same pan toast the pine nuts for 2-5 minutes until slight brown and toasted. Keep aside.
  • Once the chick peas comes to room temperature grind in a blender adding toasted sesame seeds, olive oil, yogurt, lemon juice salt and pepper. Do not add water instead add 1 tbsp of yogurt if needed or lemon juice or olive oil and adjust the consistency.
  • Once the creamy smooth texture of hummus is achieved remove it on to a plate or serving bowl. Spread into desired shape. Top it of with the pine nuts toasted earlier. Make it pretty with olive oil, olives and paprika powder. Ready to serve immediately.
  • I have served with pita bread yellow rice, baked chicken, assorted olives and soft drinks.

Video

Notes

  • Soaking dried chick peas overnight then cooking in lot of water the right way until really soft is the most important part of getting a smooth hummus. The skin grinds perfectly smooth this way. Over cooked hummus is the best. Now you don't have to peel the chickpeas. 
  • Canned chick peas is really firm on pressing and yields a grainy hummus.
  • Drizzling olive oil on hummus keeps it from drying out.