Maggie Masala Hummus

#MAGGIMAGICINMINUTES

By Dimpy Jagyasi

Apr, 16th

627

Servings

2 persons

Cook Time

20 minutes

Ingredients

5 - 7

Ingredients

Chickpeas/kabuli chana 1/2 cup
Garlic cloves 4-6
Sesame seeds 1.5 tspn
Olive oil 3 tbspn
Salt To taste
Mazala-e - magic 1 packet
Lemon juice 2 tspn

Instructions

Soak chickpeas overnight. Boil chickpeas with salt for 5-6 whistles on medium flame or till chickpeas are mushy. Retain discarded water. Let chickpeas cool. Toast sesame seeds on griddle for 1 min.
Blend sesame seeds with 1 tbspn of olive oil then add boiled chickpeas, garlic cloves, salt, lemon juice, oil and maggi masala. Blend into smooth paste. Add retained chickpea water to make smooth and creamy hummus.
Once smooth serve in bowl top with olive oil and masala-e-magic. Serve with any chips of you choice..

Notes/Tips

Hummus stays good In refrigerator for 2-3 days. Store in airtight container.

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