February 12, 2016

Hummus


"Hummus  is a very popular Middle Eastern dip or spread made from cooked, mashed chickpeas, mixed with tahini paste, olive oil, lemon juice, salt and garlic. This recipe is made using homemade tahini paste, which is easy to make and reason behind perfect creamy Hummus. This appetizer is perfect when served with baked pita, tortilla or vegetable."

Cuisine: Middle Eastern/Mediterranian | Recipe Category: Appetizers & Snacks | serving: 2 cup
Soak time: Overnight | Prep Time: 15 Minutes | Cook time: 10 Minutes


Ingredients 

1.
Dried garbanzo beans/chickpeas, rinsed then soaked overnight
1 cup
2.
Homemade Tahini Paste
½ cup
3.
Extra-virgin olive oil
¼ cup
4.
Lemon juice
3-4 Tbsp.
5.
Garlic, roughly chopped or minced
2-3 cloves
6.
Ground cumin
¼ Tsp.
7.
Salt
To taste
8.
Reserved water from cooked garbanzo beans

9.
Extra olive oil, a sprinkle of paprika or cilantro
For Garnish

Step By Step Instruction: [Hide Images]

  1. Soak chickpeas overnight. Pressure cook soaked chickpeas with enough water for 2 whistles. Drain, reserve water from cooked chickpeas and keep aside.
  2. In a food processor add Homemade Tahini paste and lemon juice and process for one minute until it comes thick, whipped and creamy.
  3. Add finely chopped garlic, cumin powder, salt and olive oil and process again for a minute.
  4. Add ½ of the chickpeas to the processor and process for 1 minute. Add rest half and process until smooth. Use reserved water from cooked chickpeas a little at a time, until the desired consistency is reached. 
  5. Transfer hummus to a serving bowl. Drizzle some olive oil over it and sprinkle with some paprika. 
  6. Serve with pita, toasted tortilla or vegetables.
Quick Tips
  1. If using slow cooker place the chickpeas in a pot with water and bring to a boil. Add a teaspoon of baking soda if you're prone to gas. Reduce the heat to medium, cover, and cook for 1 to 1½ hours until the beans are very soft.
  2. Store leftover in the fridge for up to few days.

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