This dish is very popular in the middle eastern countries . Its popularily eaten with Pita Bread and also used as a dip for Falafel, bread or just anything. To prepare this dish Tahina is used which is seasame seed paste in olive oil.
I remember the first time I saw it I felt oh! who will eat this dough, without tasting I just threw it. As I got used to its subtle taste I started liking it. Its a very simple dish and comes very handy at hungry hours.
Serves:4
Shelf life: 1 week refridgirated
What I used:
1/2 cup chick peas
3 tbsp Tahina
2 tbsp sour cream(optional)
1 clove garlic
juice of 1 lemon
little olive oil
chopped parsely & chilli flakes for garnish
How I made:
Wash and soak chick-peas overnight or at least 6 hrs before boiling. Boil them with salt in a pressure cooker until properly cooked. Drain keeping a little water aside for grinding. Mix Tahina with 3 tbsp water & blend in the processor. This step makes the tahina look creamy and in-copulates air. It will ensure that your Hummus will not be sticky but light. Add the chick-peas, garlic, lemon juice and sour cream to the tahina and grind to a smooth paste using as little water as possible. Adjust salt and lemon juice according to your taste. Remove the hummus in a serving bowl and top with olive oil, chopped parsley and chili flakes. Keep Refrigerated. Serve with toasted bread or Pita.
If tahina is not available then you can prepare it at home:
dry roast white sesame seeds. Grind to a smooth paste using enough olive oil. Store in an airtight bottle and use as required.
Ghar ki Rasoi Tips:
1. Instead of grinding garlic along with chick-peas you can add finely chopped garlic. It gives a crunchiness to the Hummus but be careful if you don't like the raw flavour of garlic.
2. Do not heat Hummus.
3. To keep longer top with olive oil.
I remember the first time I saw it I felt oh! who will eat this dough, without tasting I just threw it. As I got used to its subtle taste I started liking it. Its a very simple dish and comes very handy at hungry hours.
Serves:4
Shelf life: 1 week refridgirated
What I used:
1/2 cup chick peas
3 tbsp Tahina
2 tbsp sour cream(optional)
1 clove garlic
juice of 1 lemon
little olive oil
chopped parsely & chilli flakes for garnish
How I made:
Wash and soak chick-peas overnight or at least 6 hrs before boiling. Boil them with salt in a pressure cooker until properly cooked. Drain keeping a little water aside for grinding. Mix Tahina with 3 tbsp water & blend in the processor. This step makes the tahina look creamy and in-copulates air. It will ensure that your Hummus will not be sticky but light. Add the chick-peas, garlic, lemon juice and sour cream to the tahina and grind to a smooth paste using as little water as possible. Adjust salt and lemon juice according to your taste. Remove the hummus in a serving bowl and top with olive oil, chopped parsley and chili flakes. Keep Refrigerated. Serve with toasted bread or Pita.
If tahina is not available then you can prepare it at home:
dry roast white sesame seeds. Grind to a smooth paste using enough olive oil. Store in an airtight bottle and use as required.
Ghar ki Rasoi Tips:
1. Instead of grinding garlic along with chick-peas you can add finely chopped garlic. It gives a crunchiness to the Hummus but be careful if you don't like the raw flavour of garlic.
2. Do not heat Hummus.
3. To keep longer top with olive oil.
finally i got the recipe
ReplyDeleteits really a delicious cusin
ReplyDelete