This is a traditional Middle Eastern dip and spread, made of boiled chickpeas and blended with other ingredients. A very healthy and a nutritious dip which is usually relished with Arabic bread. However, it goes well with veggie crudites too. A few garlic cloves and a little bit of sesame seeds gives an unusual flavour. There is nothing like having a creamy homemade hummus for a quick snack.
- 1 cup kabuli chana (white chickpeas), soaked overnight
- 3 tbsp. olive oil
- 2 garlic cloves
- 2 tbsp. lemon juice
- 1/4 cup sesame seeds / tahini paste
- salt to taste
- 1 tbsp. olive oil, pinch of sumac / red chili powder, mint leaves and few boiled kabuli chana to garnish
Pressure cook the kabuli chana for 6 whistles till soft. Leave aside few to garnish. When cool, blend with olive oil, garlic, sesame seeds and salt till smooth.
When done, add the lemon juice and serve, garnished with more olive oil, mint leaves, boiled kabuli chana and sumac powder / red chili powder.
Have it as a dip with some vegetables crudettes or chips. Can also be had as a spread on breads and parathas, a la Indian style.
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