HUMMUS
INGREDIENTS
Kabuli chana / chick peas / Garbanzo beans
|
½ cup
|
Olive oil
|
1 tbsp
|
Tahini paste (½ tbsp roasted sesame seed fine pdr + ½ - 1 tbsp olive
oil grind to smooth paste)
|
1 tbsp
|
Salt
|
T.T.
|
Red chilli pdr
|
¼ tsp
|
Lime juice
|
2 – 3 tbsp
|
Garlic cloves grated
|
2 cloves
|
METHOD:
1.
Soak the chickpeas in water for 7 – 8 hours.
2.
Drain out the excess water, wash the chickpeas.
3.
Add in more water and pressure cook them till
they are soft and tender.
4.
Remove and cool. Drain out all the excess juices, reserve them.
5.
Add the chickpeas to a mixer grinding jar and
grind them with ¼ cup of the reserved juices till they are a coarse paste.
6.
Now add in the garlic, lime juice, tahini paste,
salt chilli pdr and olive oil.
7.
Again grind till it forms a smooth but thick creamy paste. Add the juices to thin down the dip as required.
8.
Remove on to a serving bowl, drizzle some olive
oil on top and sprinkle some chilli pdr.
9.
Serve along with pita bread, pita chips, Falafel
etc.
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