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5 from 2 votes

Homemade Rosemary Hummus

Rosemary Hummus
Course Appetizer
Cuisine Mediterranean
Prep Time 4 hours
Cook Time 25 minutes
Total Time 4 hours 25 minutes
Servings 10 People
Author Girija

Equipment

  • Pressure Cooker
  • Mixer / Food Processor

Ingredients

  • 2 Cup Kabul Channa ( Soak for 4 Hours with 6 Cup of Water )
  • 2 Sticks Fresh Rosemary
  • 1 tbsp Lemon Juice
  • ½ tbsp Salt
  • 2 tbsp Olive Oil Extra Virgin
  • 2 Big Garlic Clove Optional
  • 1 Pcs Green Chilli Optional

Instructions

  • Cook Kabul Channa in Pressure Cooker until 5-6 Whistle
  • Drain Water from Boiled Kabul Channa (We need that water)
  • Add all Ingredients into Mixer or Food Processor with 1 Tbsp of Olive Oil and Make it think paste and add little drained water to make it semi solid paste
  • Store in glass bottle and add one more Tbsp of Olive Oil on top of it.

Notes

This will go very well with any type of breads