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.

Couscous & Capsicum Salad

       
         
           Couscous & Capsicum Salad is quite an easy and a quick salad that can be made into a jiffy. Very filling and nutritious, it can be relished by all. You can stuff into parathas or roll up for a quick lunch. As it is made of wheat, it is very healthy and can be substituted for white rice. Other ingredients like boiled and shredded chicken, cucumber, corn, grated carrots, etc. can also be added.

• 1/4 cup couscous
• 1 capsicum, chopped
• 2 tbsp. fried chana dal (Bengal gram)
• 1 tbsp. mint leaves, chopped
• 1 tbsp. coriander leaves
• 1-2 green chilies, chopped
• 2 tbsp. yoghurt
• salt to taste
• pinch of pepper powder
• 1 tbsp. olive oil   
• 1 tsp. lime juice 

          Soak the couscous, covered in 1/4 cup hot water for 10 minutes. Fluff it up with a fork. Keep aside. Mix the yoghurt with olive oil, salt, lime juice and pepper powder. Keep aside.

          Mix the couscous with capsicum, fried chana dal, mint leaves, coriander leaves and green chilies. 

           Just before serving, pour the dressing over it and toss well. Serve along with some soup for a light dinner.