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
- 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
- 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.