Hummus is a traditional Mediterranean dip which is served with Arabic bread and / or grilled meat. It is prepared with boiled white chickpea and can also be relished as a spread on bread toast and parathas. Healthy and nutritious, they can be had with veggie crudites for a light meal any time of the day.
Today I bring to you my version of a Mixed Beans Hummus that is both spicy, tangy and a wee bit different from the original recipe. So please check below a step by step guide with pictures to prepare this amazing delicacy.
- 1 cup mixed beans (lima beans, broad beans, kidney beans & white chickpeas), soaked overnight
- 1/4 cup roasted sesame seeds
- 2 green chilies
- 2 garlic cloves
- 1/2 tsp. cumin powder
- 1/2 tsp. coriander powder
- 1 tsp. pepper powder
- juice of half lime
- handful of coriander leaves, chopped
- 2 tbsp. yoghurt
- 2-3 tbsp. olive oil
- salt to taste
- few boiled beans, extra olive oil, pinch of red chili powder & coriander leaves to garnish
Pressure cook the mixed beans for 10 minutes on a low flame after the first whistle. Drain and keep aside to cool.
Blend along with sesame seeds, garlic, green chilies, cumin powder and coriander powder into a smooth paste with required quantity of water.
To it add the salt, pepper powder, lime juice, coriander leaves, olive oil and yoghurt. Mix everything well.
Garnish with chopped coriander leaves, olive oil, boiled beans and a pinch of red chili powder.
Serve as a dip along with some cucumber sticks, carrot sticks, bell pepper sticks or croutons. They can also be relished as a spread on bread toast and parathas.
Soak the beans overnight & then pressure cook them for 10 minutes on a
Blend the boiled beans along with roasted sesame seeds, green chilies,
cumin powder, coriander powder and garlic to a smooth paste.
To the ground paste - add chopped coriander leaves, salt to taste, pepper
powder, lime juice, yoghurt and olive oil. Mix well.
and a pinch of red chili powder.