This is a traditional Middle Eastern dip / 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 crudités too. A few garlic cloves and Tahini or sesame seeds gives an unusual flavor. There is nothing like having a creamy homemade hummus for a comforting weekend snack.
- 1 cup kabuli chana (white chickpeas), soaked overnight
- 1 pinch of baking soda
- 3 tbsp. olive oil
- 2 garlic cloves
- 2-3 tbsp. lemon juice
- 1/4 cup sesame seeds / tahini paste
- 1/2 tsp. roasted cumin powder
- salt to taste
- 2-3 tbsp. chilled water / 2-3 ice cubes
- 1-2 tbsp. olive oil, red chili powder and few boiled kabuli chana to garnish
Pressure cook the kabuli chana along with a pinch of baking soda for 5-6 whistles or till soft. Leave aside few to garnish.
Transfer the hummus onto a plate / bowl. With the back of a spoon, create few swirls and make a dent in the center.
Have it as a dip with falafel, vegetables crudités, kubus bread, pita bread or chips. It can also be had as a spread on breads and parathas, a la Indian style.
Pressure cook kabuli chana with a pinch of baking soda for 5-6
whistles. When cool, blend with olive oil, garlic, sesame seeds,
cumin powder, lemon juice and salt to taste.
Scrape the sides & blend again along with some chilled water till
you get a smooth texture.
Pour olive oil, boiled chickpeas & garnish with red chili powder,
cumin powder and a sprig of parsley. Have it as a dip with falafel,
vegetables crudités, kubus bread, pita bread or chips. It can also
be had as a spread on breads and parathas, a la Indian style.
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