Hummus served as snack in my art class is extremely popular. First time when I tasted I loved the taste and its smooth texture. I have tasted lots of chutneys but this tasted different and interesting. I loved the fact that there are no chillis or spices inside, only on top. All of the taste comes from garlic, pepper, lime, chickpeas, sesame etc. My art teacher described the original recipe in great detail. Hummus stays fresh for 2-3 days if refrigerated. Tahini sauce is a good side, easy to get or prepare.
This can be a dip with your favorite crackers, falafal, tortilla chips, veggies etc in your movie nights, Holi get together .
- Soaked and boiled garbanzo beans / chickpea / channa – one and half cup
- Garlic – four to five medium size
- Thahini sauce – one-fourth cup
- Olive oil – one-fourth cup
- Grounded pepper – one-fourth tsp
- Grounded cumin – two tblsp
- Salt – to taste
- Lime juice – four tblsp
- Water – three tblsp
Note : Soak garbanzo beans for ten hours and boil them.
Note: If you can’t get Tahini sauce its pretty simple to make at home. Roast the seaseme seeds (4 tblsp) on a low flame. Grind it along with olive oil (4 tblsp).
In a food processor add above ingredients. Blend until creamy and well mixed. Transfer in to a bowl and sprinkle little chilli powder / paprika powder and olive oil. Ready to serve…
Serves two to three
Soak time eight hours and cooking time 30 mins