Hummus – South beach diet phase 1 dip

I tasted hummus for the first time in UK and I am an addict to it since then. I used to buy it from Tesco (Supermarket) in bulk and store it for weeks together until I learnt its recipe from my Arabian friend. That’s when I realised that it is such a simple, straight forward and nutritious dish. Apart from chickpeas, it requires another special ingredient called Tahini (sesame paste)

When I planned to make this for the first time in India, I had my doubts about the Tahini sold here. So I immediately rang to my lovely Chech in Dubai to get that for me when she is coming down in august. She very obediently got me a bottle of Tahini.

I made this dip as an evening snack. I didn’t have pitta bread/baguette at home, so I used toasted bread slices (golden brown colour) instead. It did taste really great.
The best tasty things in life are so simple to make!!! n yeeeaaah this Middle eastern dip is one such dish. Here is the recipe for it.

Hummus – South beach diet phase 1 dip
Ingredients
- 250 gms chickpeas – boiled
- 1-2 tsp pepper powder
- 3 tbsp tahini paste
- 2 tbsp olive oil
- 5 garlic cloves – crushed
- 2 tbsp lemon juice
- 2 tsp finely chopped mint /parsley
- Salt
Instructions
- Soak the raw chickpea in water overnight.Transfer them to the pan and add about 3 cups of water.
- Pressure cook them for 4 whistles. Check whether the chickpeas are soft. Cool them.
- Drain the water completely.
- Grind them along with garlic pods, olive oil and little water into a fine thick paste. Use its boiled water itself for grinding them.
- Add the lemon juice and tahini. Add the salt and pepper.
- Whisk it until its all well combined.
- Drizzle few drops of olive oil and fold in the mint/parsley. Store it in fridge.
- Serve cold with baquette/ toasted pitta bread / crisply toasted local bread.

Advika is a talented Indian cook with a passion for sharing her culinary expertise with others. Born and raised in India, she has spent years mastering traditional recipes from across the country, as well as putting her own unique twist on classic dishes. Her recipes are easy to follow, with step-by-step instructions and helpful tips for cooks of all levels