Hummus (Chickpeas Dip) - from fresh Chickpeas
It was only a year back I had this creamy dip in a Mid-eastern restaurant for the first time. As the first bite of it just got to the tip of my tongue,I could feel it was something very Indian yet a lot different. I was only trying to guess the ingredients with every little portion of it that went it.
I have this fancy of going to a restaurant of some cuisine that is closer to Indian and order for a new dish every time that I end up having the server spell out for me ( I can never do it right the first time ! ) . Hummus and Pita was one such dish that we ordered in a Greek restaurant,I got it right the first time though :) I remember not ordering Quesadilla in my initial days in the US only for the fear of getting the pronunciation wrong. :D
I came home and looked up for the recipe and I found this - Hummus-Recipe-Source. Me being me , never totally happy with canned items, tried the same at home with chickpeas soaked overnight, boiled and followed the same recipe with a slight Indian touch. I made it over a weekend so that I could store it for the week, but it was all gone the same day. It even serves as a good side dish for Idli/Dosa. My kids love this and what makes you more happier than your kids eating their proteins :). An absolute favorite of DH too..
RECIPE :
INGREDIENTS:
Chickpeas - 2 cups.
Garlic - 2 to 3 cloves.
Olive oil - for drizzling.
Sea salt - As per taste.
Chilli flakes/ Red pepper flakes - 1 Tbsp.
Tahini Sauce - 1/3 or Sesame Seeds - 1/3 Cup
Water - 1/4 Cup (use the chickpeas boiled water)
Preparation :
1. Peel and Chop the garlic roughly.
2. If using sesame seeds instead of tahini sauce, dry roast the sesame seeds till nice aroma comes
and grind it to a fine puree.
3. Soak the chickpeas overnight. Boil it in a pressure cooker for 3 whistles, until it is cooked well.
Drain all the water and set aside.
Method : Time Taken - 5 min.
1. Take a pan, heat the olive oil and fry the garlic till the raw smell goes.
This step is optional, I do this since I
dont like to eat my garlic raw. You can skip this if raw garlic is good with you.
2. In a food processor, add the garlic and the Tahini sauce. Grind it well till it turns creamy.
3. Add the drained chickpeas, salt and chilli flakes and grind it well. Add water when required till the consistency is smooth.
Enjoy this protein-rich dip with pita or any other bread.
