Hummus (Chickpea Dip - Mediterranean style)

 

          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. So check out the step by step pictorial recipe to prepare this heavenly delight. 

• 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. 

         When cool, blend with olive oil, garlic, sesame seeds, cumin powder, lemon juice and salt to taste. 

          Scrape the sides and blend again along with some chilled water / ice cubes till you get a smooth texture. 

          Transfer the hummus onto a plate / bowl. With the back of a spoon, create few swirls and make a dent in the center.  

          Pour olive oil, few boiled chickpeas and 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.

         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. 

    Transfer the hummus onto a plate / bowl. With the back of a 

     

     spoon, create few swirls and make a dent in the center.  

    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.

Basil Hummus

          Hummus is a traditional Middle Eastern dip that is served along with Arabic bread and / or grilled meat. It is usually made of boiled chickpeas (kabuli chana) that is blended into a smooth paste along with sesame seeds (tahini), olive oil, garlic, lime juice, etc. So check out this fusion style hummus where I added some basil leaves. This is a real healthy, nutritious and a yummy dip. You can also enjoy as a spread on sandwiches or parathas. 

          Basil, a culinary and a holy herb has many health benefits and medicinal properties. It is good for digestion, manages diabetes, is anti inflammatory and is a skin cleanser. It also increases the immunity. Besides, a variety of dishes can be prepared with this wonder herb.

          Chickpeas, on the other hand is also healthy as it has a high fibre content, has essential vitamins, proteins and minerals. 

          It controls blood sugar levels, protects from heart disease and cancer and aids in weight loss. So this combination of basil and chickpeas is just perfect. 

          It is also a very quick & a wholesome recipe to dish out when you have hunger pangs.

• 1 cup boiled chickpeas (Kabuli Chana)
• 1 cup basil leaves, washed & drained
• 2 garlic cloves
• 1-2 green chilies
• 1/4 cup sesame seeds
• 1 tbsp. lime juice
• 3 tbsp. olive oil
• 1/2 tsp. cumin powder
• 2 pinches of pepper powder 
• salt to taste 
• extra boiled chickpeas, basil leaves and olive oil to garnish

          Blend together all the above mentioned ingredients into a smooth paste. Add some water if required to adjust the consistency. 

          Transfer to a serving bowl. Garnish with some boiled chickpeas, basil leaves, lime wedges and olive oil. 

          Serve as a dip along with some veggie crudités, chips, tacos, croutons, bread sticks, tortillas or as a spread on sandwiches / parathas.

Seaweed Hummus

          Hummus is a traditional Middle Eastern dip that is served along with Arabic bread and / or grilled meat. It is usually made of boiled chickpeas (kabuli chana) that is blended into a smooth paste along with sesame seeds (tahini), olive oil, garlic, lime juice, etc. But let me share a fusion style hummus where I added some roasted seaweed sheets. This is a real healthy, nutritious and a yummy dip. You can also enjoy as a spread on sandwiches or parathas. 

          Seaweed is widely used in Korean, Japanese and Chinese cuisine. It contain a lot of minerals, nutrients, iodine, calcium, is low in calories and helps in purifying the blood. So it is  highly recommended in our diet. 

          Chickpeas, on the other hand is also healthy as it has a high fibre content, has essential vitamins, proteins and minerals. It controls blood sugar levels, protects from heart disease and cancer and aids in weight loss. So this combination of seaweed and chickpeas is just perfect. It is also a very quick & a wholesome recipe to dish out when you have hunger pangs.

• 1 cup boiled chickpeas (Kabuli Chana)
• 15-20 roasted seaweed sheets
• 2 garlic cloves
• 1-2 green chilies
• 1/4 cup coriander roots
• 1/4 cup sesame seeds
• 1 tbsp. lime juice
• 3 tbsp. olive oil
• 1/2 tsp. cumin powder
• 2 pinches of pepper powder 
• salt to taste 
• extra boiled chickpeas, seaweed and olive oil to garnish

          Blend together all the above mentioned ingredients to a smooth paste. Add some water if required. 

          Transfer to a serving bowl. Garnish with some boiled chickpeas, seaweed and olive oil. 

          Serve as a dip along with some veggie crudités, chips, tacos, croutons, tortillas or as a spread on sandwiches / parathas.

Savoury Tart

         Tried my hand at making Fancy Savory Tarts / Pies with few of my leftovers. I made use of soya nuggets that I ground and made the base. I then filled it up with some semolina upma and topped with beetroot hummus. And the end result was this yummy Tart which can be served as appetizers or snacks in any in-house parties.

• 1 cup ground soya bean granules / chunks 
• 2-3 tbsp. chilled butter
• 2 tbsp. beetroot puree
• pinch of salt
• 1 cup cooked upma
• 2-3 tbsp. beetroot hummus

          Mix together powdered soya with the butter till it resembles bread crumbs. Add salt and beetroot puree and combine everything well.

          Take 1/2 of the soya mix and line a tart tin. Refrigerate for half an hour. While serving, demould the soya crust very gently and place on a serving plate.

          Fill it up with the prepared upma and top with some beetroot hummus. Garnish with a sprig of mint and relish as an appetizer.





Tip - Please note that the base is very fragile. It is not as sturdy as in Tarts as it is made up of ground soya nuggets. Hence it is crumbly. This recipe is a fancy concoction of all the leftovers that I used. But the end result is this particular snack / appetizer that is simply yummy.

Black Chickpeas & Peanuts Hummus

          Hummus is a traditional dip from the Middle Eastern regions where it is served along with Arabic bread and / or grilled meat. It can also be relished as a spread on toasted bread and parathas. Healthy, nutritious and yummy, they can be had with veggie crudités, tacos, croutons or chips for a light snack. 

         

           It is usually made of boiled kabuli chana (white chickpeas), that is blended to a smooth paste along with tahini (sesame seeds), garlic and olive oil, being the few main ingredients. But today I would like to share my version of a black chickpeas & peanut hummus that was equally delicious. So you know now what to dish out when you have hunger pangs and when time is a constraint. 

• 1 cup black Chickpeas, soaked overnight
• 1/4 cup roasted peanuts
• 2-3 garlic cloves
• 1-2 green chilies
• 1/4 cup roasted sesame seeds
• salt to taste
• 1/2 tsp. pepper powder
• 2-3 tbsp. olive oil
• 1-2 tsp. lime juice
• 2-3 tbsp. coriander leaves, chopped

          Pressure cook the chickpeas in sufficient water for 5-6 whistles. Drain and blend the boiled chickpeas along with the peanuts, sesame seeds, garlic, green chilies and some water into a smooth paste.

          To it add the remaining ingredients and mix well. Serve as a dip along with veggie crudités or chips. They can also be served as a spread on toast or parathas.

      

Baba Ganoush - (Roasted Eggplant Dip - Middle Eastern Style

          Baba Ganoush, which is also known as Moutabel is a very delicious smoky eggplant dip, that is very popular in Middle Eastern countries. Roasted eggplants are blended with tahini paste or sesame seeds, olive oil and few other seasonings. It is traditionally served with Khubz (Arabic pita bread). 

          But they also tastes great with crackers, veggie crudités, our very own paratha, naan, roasted papad or as a spread on sandwiches. Excellent with any appetizers or snacks as they are far healthier to any store bought sauces and ketchup. So check out the step by step pictorial recipe to prepare it.

• 1 large eggplant, roasted
• 2 tbsp. sesame powder / paste / tahini paste
• salt to taste
• 2-3 garlic cloves
• 1 tbsp. olive oil
• 1 tbsp. lime juice
• 2 fresh red / green chilies
• 2 tbsp. yoghurt
• pinch of red chili powder to garnish
• pinch of roasted cumin powder to garnish
• few mint leaves to garnish
• 1-2 tbsp. extra olive oil to garnish

          Discard the charred skin of the eggplants. Puree it along with all the ingredients (except those for garnishing).

          Transfer to a serving bowl and drizzle some olive oil. Serve, garnished with cumin powder, red chili powder and mint leaves. 

         Relish with some pita bread, crackers or veggie crudités. They can also be had with our very own paratha, naan, roasted papad or as a spread on sandwiches.

                                  Discard the charred skin of the eggplants. 

                        Puree it along with all the ingredients (except those for garnishing).

                  Transfer to a serving bowl & drizzle some olive oil. Serve, garnished with
                  cumin powder, red chili powder & mint leaves.

                     Relish with pita bread, crackers or veggie crudités. They can also be had 

                     with paratha, naan, roasted papad or as a spread on sandwiches.

Masala Khakhra - Crispy Gujarati Snack

             These are absolutely crispy and healthy snack that can be stored in airtight containers. They can be enjoyed with your evening cup of tea / coffee or with some homemade hummus/dip anytime of the day, especially while watching your favourite TV programme. They are far better than any of those greasy store bought chips. So check out the step by step pictorial recipe to prepare this oil-free snack.
          

• 1 cup whole wheat flour
• 1/2 cup besan (gram flour)
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. kasuri methi (dry fenugreek leaves)
• 1 tsp. red chili flakes
• 1-2 green chilies, finely chopped
• 1/2 tsp. garam masala powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/4 tsp. asafoetida
• 1 tsp. kanda lehsun spice mix (opt)
• 1/2 tsp. carom seeds (ajwain)

          
          In a bowl, combine all the above mentioned ingredients. Add water little at a time and knead into a dough. Cover and keep aside for an hour.

          Divide into equal portions. Roll each portion into a circle just like chapatti and as thin as possible.

          Heat a tawa / griddle and roast the rolled out chapattis, one at a time, on a low flame on both sides. 

          Keep pressing it with a kitchen towel all over to make it more crisp. When one side is done flip it over and continue the same process. 

          Roll out rest of the dough and prepare similar khakras. Serve as a tea-time snack or have it with some hummus / dips for a light snack / appetizer.

                                  In a bowl, combine all mentioned ingredients. 

 Add water & knead into a dough. Cover & keep aside for an hour.

Divide into equal portions. Roll each portion into a circle just like

 chapatti & as thin as possible.

Heat a tawa & roast rolled out chapattis on low flame on both sides. 

Keep pressing it with a kitchen towel all over to make it more crisp.

                         When one side is done flip it over & continue same process. 

Serve as a tea-time snack or have it with some hummus / dips for

                             a light snack / appetizer.