Hummus is a traditional dip from the Middle East, which is commonly relished with Arabic bread, grilled meat and salads. Healthy and nutritious, they can be had as a spread on parathas, toast or as a dip with veggie crudites, croutons and chips.
You can make Hummus in various ways with a slight change here and there to suit your palate. Here is my version of a Rajma and Kabuli chana dip which I enjoyed with some homemade Manakish (Arabic Bread).
- 1 cup boiled Kabuli chana (white chickpeas)
- 1 cup boiled rajma (kidney beans)
- 1/4 cup sesame seeds, lightly toasted
- salt to taste
- 1/2 tsp. red chili flakes
- 1/2 tsp. pepper powder
- 1 green chili
- 2-3 garlic cloves
- 1/2 tsp. roasted cumin powder
- 1/2 tsp. roasted coriander powder
- juice of 1/2 lime
- 2 tbsp. olive oil
Blend together all the above mentioned items (except olive oil) into a fine paste by adding required quantity of water.
Add the olive oil and mix well. Serve as a dip along with veggie crudites, Arabic bread, croutons or chips. They can also be relished as a spread on toasted bread and parathas.