NAVRATRI HUMMUS
Every time I order hummus at a restaurant or buy some from a store it's usually drowning in oil.
Why bother buying when it takes 5 minutes to make and tastes better.
5 mins, less oil and creamy as can be.
INGREDIENTS
1 cup chickpeas, soaked overnight and boiled
1/4 cup white sesame, roasted on a pan
1/2 lime
1 small green chilli optional
1/4 tsp cumin (jeera powder), dry roasted in a pan
Salt to taste
METHOD
1. Add all ingredients to a mixer grinder and blend till you get a smooth paste
2. Taste to see if you would like to add more of any of the ingredients
3. Add 1/4 tsp of olive oil and garnish with sesame seeds on top before serving
TIPS
1. Measure 1 cup of chickpeas post boiling
2. Keep the chickpea water and add to make the hummus thinner
3. For a creamier hummus use a little cold water while blending or take off the skin for each chickpea for a very smooth consistency. I have not done that here
4. Oil - optional
5. Sesame seeds - if you do not have a high speed mixie make a tahini first. Dry roast 250 gms of white sesame seeds. cool sightly and blend with a little salt in a mixer grinder till you get a smooth paste. You can 1/4 cup of this paste instead of whole sesame seeds for a creamier option. use the remaining tahini for thickening other recipes like butter chicken etc. Or spice it up to make a dip.
Why bother buying when it takes 5 minutes to make and tastes better.
5 mins, less oil and creamy as can be.
INGREDIENTS
1 cup chickpeas, soaked overnight and boiled
1/4 cup white sesame, roasted on a pan
1/2 lime
1 small green chilli optional
1/4 tsp cumin (jeera powder), dry roasted in a pan
Salt to taste
METHOD
1. Add all ingredients to a mixer grinder and blend till you get a smooth paste
2. Taste to see if you would like to add more of any of the ingredients
3. Add 1/4 tsp of olive oil and garnish with sesame seeds on top before serving
TIPS
1. Measure 1 cup of chickpeas post boiling
2. Keep the chickpea water and add to make the hummus thinner
3. For a creamier hummus use a little cold water while blending or take off the skin for each chickpea for a very smooth consistency. I have not done that here
4. Oil - optional
5. Sesame seeds - if you do not have a high speed mixie make a tahini first. Dry roast 250 gms of white sesame seeds. cool sightly and blend with a little salt in a mixer grinder till you get a smooth paste. You can 1/4 cup of this paste instead of whole sesame seeds for a creamier option. use the remaining tahini for thickening other recipes like butter chicken etc. Or spice it up to make a dip.
