Wednesday, 1 October 2014

Hummus


Hummus was the second dish which I cooked with Maria. It comes originally from Egypt but is widely eaten in Turkey, Israel or its wise to say throughout the Middle east.

It is high in protein and dietary fibre because of the Chic peas and Tahini (sesame paste) It is super simple to make and its really healthy and delicious. You can make it from the scratch by soaking the chic peas and cooking them or you could very well use a can (but trust me doing by scratch is worth it) It can be eaten in different ways too like a spread, a vegetable dip, as a condiment for the Falafel roll and it also makes a great picnic and lunch box meal.


Here is what you will need:

- 250 gms of Chickpeas
- Salt to taste
- 1 tsp of cumin seeds
- 1 tsp of red Paprika or red chili powder
- 1 Tbsp of Tahini(sesame paste, if you don't have Tahini take a Tbsp of Sesame seeds and blitz them in the mixer)
- good glog of Olive Oil
- 2-3 cloves of garlic cloves, pressed
- Juice of one Lime

Method:

1. Soak the Chickpeas in cold water either overnight or for minimum of 8 hours.
2. Cook the chickpeas in a pressure cooker with salt and cumin seeds and about 400 ml of water  for about 15 Minutes and let them cool.
3. Cook them a bit softer and not al-dente. Save the water in which the chickpeas are cooked.
4. Save a handful of Chickpeas for the decoration and puree the rest of the Chickpeas with a hand mixer.
5. Add the Tahini paste, Paprika, Olive oil, Garlic and lemon juice. Mix it all well.
6. Garnish with more olive oil and paprika and the saved chickpeas.
7. Keep it covered and serve cold.

Tip: The hummus takes a lot of liquid otherwise it becomes too dry, therefore I wrote to save the water and if you feel that the mixture is too dry then boil half a cup of water and add it to the paste. In case if you are using the canned ones then also you will have to use half a cup of boiled water. The one on the cracker is the Hummus.


Me and Maria :)

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