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  • ½ cup chickpeas (kabuli chana), soaked overnight (the soaking makes the chickpeas easier to cook and digest)
  • 2-3 tsp lemon juice
  • ½ tsp unrefined salt
  • 1 tbsp sesame butter 
  • 1-2 cloves garlic
  • ¼-½ cup water
  • ⅛ tsp red chilli powder or paprika
  • 1 tbsp chopped fresh parsley, to garnish


Discard soaking water and rinse chickpeas and cook them in a pressure cooker until soft, with just enough water to cover. Drain the water (Save this water. It can be used as aquafaba). Mix chickpeas, lemon juice, salt, sesame butter, and garlic in the blender. Grind, adding water as required to make a thick, almost smooth paste. Transfer to a bowl. Garnish with parsley and sprinkle red chilli powder or paprika before serving.


Add sun-dried tomatoes/olives/coriander leaves to the mixture while grinding, to make a flavoured hummus.


Use ice cubes instead of water for blending to obtain restaurant style creamy hummus.

Makes 1½ cups


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