Hummus - a classic Middle - Eastern and Mediterranean dip made from our beloved chole(chickpeas).
I was introduced to this creamy dip by a dear friend, a few years ago. Was surprised when I came to know how it is prepared. The very famous chatpate chole can be made into this creamy dip was a little difficult to digest, until i gave this one a try at home. Since then it's been one of my favorite dips to be had with bread.
Let's have a look at how to make this Mediterranean beauty.
A dip so versatile it goes well with olives, breads, carrots or cucumber sticks. Use it as a spread on your sandwiches or a salad dressing. Possibilities are unlimited.
1 1/2 Cup - Boiled Chickpeas
8-9 Cloves of garlic
1/4 Cup Olive oil
1/2 tsp Roasted Cumin Powder
1 1/2 tbsp Lemon Juice
3 tbsp Tahini
Salt to taste
For Tahini -
1/4 Cup Roasted sesame seeds
1 tbsp Olive oil
Fresh Parsley/coriander leaves(optional)
For Tahini -
In a blender jar add the lightly roasted sesame seeds and blend. It will be a fine powder, keep blending and the seeds will start releasing oil and become sticky. Now add 1 tbsp olive oil and blend again.
Add parsley or coriander leaves and salt, blend again. Tahini is ready to be used for Hummus. You can use the leftover tahini as a dip or store in the refrigerator in an airtight jar for aroumd 7-10 days.
For Hummus -
In a food processor add in your boiled Chickpeas and garlic cloves, blend well. Once it has become all pasty add in the cumin powder.
Scrape the sides and add lemon juice and tahini and blend again for a minute. It should be a creamy texture now.
Slowly add in the olive oil while blending the mix. Add salt and your Hummus is ready to be savoured. Drizzle around a 1/2 tbsp of olive oil when serving.
Hummus served with Pita Bread and olives.
Up your blending game and whip up this yummy dip and have it with salads for a healthy treat. Make some pita bread or just open up a pack of nachos to savour this mediterranean delight.