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Tuesday, May 9, 2017

Hummus



A simple and delicious hummus can be made within minutes, by using soaked chickpeas, sesame seeds, garlic and olive oil. To prepare hummus, chickpeas is a must and so it should be soaked overnight. The best way is to buy canned garbanzo beans and anytime we can make this mouthwatering dip at home.


Hummus is a middle eastern dip, which is famous worldwide. I love my hummus along with roasted or grilled chicken, salads or simply like that. To make this hummus, tahini is an important ingredient. Tahini is nothing but sesame seed paste. As I didn’t have tahini at home, I added sesame seeds to the chickpeas in the food processor. If you don’t want to add tahini, just make the hummus with soaked chickpeas, it will be little liquidy. The taste won’t differ. It will be delicious.


It is said that chickpeas are the most popular legumes consumed in the world, because of lots of protein, zinc, and iron and which are very good replacements for meat.
This month for the MFB challenge, we have to choose any dish from the blog Shab’s Cuisine and so here I am with the simple and everyone’s favorite hummus. Shab’s Cuisine has many different varieties of dishes. The food pics are drool worthy. Hope you all like this and try it out.


One more thing, I have made this hummus for dinner and so I used my light box for the hummus pics.
Ingredients:
  1. Chick Peas- 1 Cup
  2. Garlic Cloves- 5- 6 nos
  3. Sesame Seeds- 2 tbsp
  4. Olive Oil- 2 tbsp
  5. Lemon Juice- 1 tbsp
  6. Water- 1- 2 tbsp
  7. Salt- as required
  8. Smoked paprika Powder- 1 tsp
Method:

  1. Wash and soak the chickpeas overnight. Pressure cook the soaked chickpeas along with garlic cloves till they are cooked and soft.
  2. When they are cooled, grind to a fine smooth paste along with salt and sesame seeds.
  3. Transfer this to a serving bowl and add the lemon juice, olive oil, and mix. On top sprinkle the smoked paprika and enjoy with pita bread



6 comments:

  1. As you mentioned, I always keep chickpea cans handy or sometimes i boil and freeze the chickpeas to make a quick fix hummus in jiffy. And i too love using my lightbox for food clicks.

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  2. True that i always store a can of chickpea handy to make hummus in jiffy!Lovely clicks!

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  3. It didn't look like a night click at all... I am not a fan of chickpeas in cans, don't like the smell and always prefer making my hummus from scratch. So usually I pressure cook it with the garlic and leave it to cool, and then grind it into hummus once back home from work. Hehe...

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  4. Hummus with dry chickpeas are the best. Making Tahini is easier than hummus and I love your trick to add it along with the chickpeas. :-)

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  5. Hummus, Pita bread and Chicken BBQ is mostly our Thursday dinner..Looks real yummy!

    ReplyDelete

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