Friday, 31 January 2014

Hummus – Middle Eastern Delight

Hummus is a Middle Eastern delight made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, garlic and salt. It is a very common and popular dip or spread in the Middle Eastern cuisine. Hummus is found in most of the grocery shops in the refrigerated section. Without any doubt Hummus is the tastiest and the healthiest dip, which can be served with pita bread, rotis, chapathis or even spread it on bread to make a wonderful sandwich. Tahini paste plays a vital role in the making of Hummus. Do check out how to make Tahini paste here.

Here’s how to make Hummus with step by step photos…


Ingredients

Boiled Chicke peas/Kondakadalai
2 cups
3 tbsp
Lemon juice
3 -4 tbsp
Garlic
5 cloves [chopped]
Salt
As needed
Olive oil
2 tbsp + 2 tbsp for serving
Cumin powder
½ tsp [optional]
Red chilli powder/Paprika powder
A dash for serving
Cilantro [optional]
1 tsp finely chopped for serving
Chickpea cooked water
¼ cup
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes

Method

Wash and soak the chickpeas overnight. Then the next day, wash it thoroughly, add salt and cook in pressure cooker for 3 whistles.


Save about ¼ cup of water in which the chick peas was cooked and some cooked chickpeas for final serving.

Add the chickpeas to the mixer/food processor and grind really well.


Now add the tahini paste, garlic, lemon juice, cumin powder, olive oil and blend it to a fine paste. When blending add the water [chickpea cooked water] little by little to make a fine paste.

Finally adjust the amount of salt accordingly.


Now transfer the ground hummus to a serving bowl. Create a shallow well in the center of the hummus. Add about 1-2 tbsp of olive oil, sprinkle paprika/red chilli powder, garnish with finely chopped cilantro and the saved chickpeas.


Super delicious hummus is ready to be enjoyed. Serve the hummus immediately with pita bread, rotis, chapathis, naan, or spread it on bread to make a healthy and lovely sandwich.

Other Middle Eastern Delights that might be of your interest...

Tahini Paste

Falafel

Baba Ganoush

Suggestions:

Hummus can be stored in the refrigerator for up to 3 days and can be frozen for about a month.
Add little olive oil if it appears to be too dry.
You want to make life easier, you can buy canned chickpeas and a bottle of tahinipaste and your hummus can be done in no time.
If you are using canned chickpeas, drain the water from the can. Reserve about ¼ cup of water and follow the same procedure as mentioned above.

Thank you all for visiting my blog, please come back again for more delicious and exotic recipes from around the world.


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24 comments:

  1. Ur a life save, I have been looking for a hummus recipe
    Keep in touch
    www.beingbeautifulandpretty.com

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  2. Love Hummus. You have preparation is also awesome. As a dip or spread even i can eat as such.

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  3. fantastic...lovely presentation....

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  4. love it always. next is what falafel post?

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    Replies
    1. Thanks Linsy, I already posted falafel last year...

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  5. Love hummus anytime .I prepared it day before for serving with bread...Best prepared hummus

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  6. love this anytime...yesterday itself we had this with kuboos and chicken...your version looks real yummy

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  7. fantastic post. Love to have hummus any time. Lovely.

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  8. They have got a restaurant finish ...u have made it so perfect...love it

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  9. love this creamy and protein packed spread...

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  10. One of those that I love and tasted from my trip to Turkey. Made something similar but with an Asian twist.

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  11. wow wow... wonderful ...must be healthy n yummy...loved it..

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  12. Looks beautiful.... must have tasted yummmm

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  13. looks tempting... one of my fav dip :)

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  14. Loving the hummus and the presentation Priya.. that's a post i will give you A+ .. for this.. very nice.. would you like to pass me your hummus plate ;) Lolx

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  15. Lovely!! i am tempted to spoon it out :)

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  16. Thanks a lot to each and every one of you for all your kind and encouraging words....

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Priya Anandakumar

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