Hummus
October 28, 2014 Posted by Shweta Shanbhag
I was not a fan of hummus until we visited UK. I ate some store bought ready to eat hummus for breakfast and developed the taste of the garlic and the creamy chickpeas. I cook it often these days as a dipping sauce for appetizers. The sauce is versatile and can be used for rolls or sandwiches too.Here is my recipe …
Ingredients
1 cup of chickpeas
2 tsp til (sesame seeds)
4 pods of garlic
2 tsp curd
Juice of half a lemon
2-3 tsp virgin olive oil
Red chilli flakes
Method
- Soak 1 cup of chickpeas overnight. Pressure cook in 3 cups of water for 3 whistles. Cool it and keep aside
- Take 2 tsp til (sesame seeds) in a grinder. Add 4 pods of garlic, 2 tsp curd, juice of half a lemon, 2-3 tsp olive oil and blend it well.
- Now add the boiled chickpeas to the grinder and grind to a coarse paste.
- Remove from the grinder and adjust the salt, lemon and olive oil according to taste.
- Sprinkle ground red chilli flakes and serve with Pita bread.
I also like to eat it as a spread with whole wheat bread for breakfast. This also tastes as a good dip to eat with freshly cut cucumbers and carrots.
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