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Sunday, 6 September 2015

Coriander Hummus

       
          This is a very popular dip in the Middle Eastern regions. It is prepared out of boiled kabuli chana (white chickpeas) and blended with sesame seeds, garlic and other seasonings. It is served along with pita bread, Arabic bread or with any grilled stuff. 

          I gave a slight twist to this amazing and delicious dip by adding a handful of coriander leaves. This gives a nice aroma to the dish. You can also relish as  a spread on toasted bread, parathas or as a dip with veggie crudites and chips. This simple and nutritious homemade wonder can be had as a quick snack too.





  • 1 cup kabuli chana (white chickpeas), boiled
  • handful of coriander leaves
  • 1/4 cup roasted sesame seeds
  • 2 garlic cloves
  • salt to taste
  • 2-3 green chilies
  • 3 tbsp. lime juice
  • 2-3 tbsp. olive oil
  • red chili flakes to gaenish
  • few boiled kabuli chana to garnish






          Blend together chickpeas, coriander, salt, garlic, lime juice, sesame seeds and green chilies with required quantity of water to form a smooth paste.

          Add 2 tbsp. olive oil and give it a mix. Serve, garnished with remaining olive oil, red chili flakes and boiled chana.











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