This is a traditional Middle Eastern dip and spread, made of boiled chickpeas and blended with other ingredients. A very healthy and nutritious dip, which is had with Arabic bread. I added some mint leaves to enhance the taste and flavour. It can also be relished with veggie crudités or chips. A little bit of garlic and sesame seeds gives this dip a very unusual taste and flavour. There is nothing like having a creamy, homemade hummus for a quick snack.
- 3/4 cup kabuli chana (white chickpeas), soaked overnight
- 3 tbsp. olive oil
- 2 garlic cloves
- handful of mint leaves
- 1 tsp. lime juice
- 1/4 cup sesame seeds
- salt to taste
- 1 tbsp. olive oil, pinch of red chili powder/sumac powder, boiled chana & mint leaves to garnish
Pressure cook the kabuli chana for 5 whistles. When cool, blend with the rest of the ingredients, (except lime juice), till smooth.
When done, add the lime juice and serve, garnished with more olive oil, mint leaves, red chili powder / sumac powder and few boiled kabuli chana.
No comments:
Post a Comment