Hummus

For all those days when you don’t want to go heavy on dinner or perhaps no mood to cook. Making hummus at home is never easier.  Minimum ingredients and least work. Good proteins, good carbs,  lowering cholesterol may all be secondary reasons. Primarily it just tastes amazing.

Make sure you have a food processor if you’re dumping all of it in together. If your using a smaller grinder then make it in batches. Try not to use more water.  Watery hummus is a not so appealing.

The authentic recipe for hummus calls for tahini paste which is nothing but sesame seeds pureed in olive oil. I don’t use tahini. Just add the sesame seeds along with chickpeas and it’s perfectly okay.

Oh Oh! And for those who don’t want to use canned chickpeas. Use regular chickpeas. Soak it overnight in water. Wash and cook with salt and a pinch of baking soda till very soft. 

1 tbsp of home-made hummus gives approximately 27 calories.

Here is what you’ll need:

1 can of chickpeas/ garbanzo beans

2 tbsp sesame seeds (Til seeds)

1-2 garlic cloves                                

2 tbsp yoghurt

Juice of ½  a lemon or more

3-4 mint leaves

Olive oil 2 tbsp

Salt as per taste

Red chilli powder for garnish

Parsley for garnish

Method:

1. In a heavy duty grinder or food processor, add the chickpeas, sesame seeds, garlic, yoghurt, lemon juice, salt and mint leaves.
2. Process till smooth. If too thick add 1-2 tbsp water.
3. Scoop it out into a plate and make like well in the center.
4. Pour the olive oil. Garnish with red chilli powder and parsley.
5. Serve as a dip with pita bread or spread it on a toasted bread.

Rexipe by Zohra Sada