Hummus & Pita Bread


This is a part of the series ……. For the Chef in u

Contributed by YUMMRAJ’s favourite Chef ANONYMOUS

Super easy to make & Super good to eat……………

homemade hummus

I had Middle Eastern food – Hummus for the first time in Varanasi – one of the oldest continuously inhabited cities in the world and the oldest city in India. I liked it instantly.

Since then I had been tasting this at different places in Delhi NCR & liked it.

In one of my net browsing sessions I stumbled upon a recipe to make Hummus & that made me think – Is that really so easy?

So I started my experiments in the kitchen & here is my version. Let me tell u that on every occasion I have served this, our friends have been seen finger-licking.

Interestingly, this homemde hummus actually comes out to be much better than what is served at most Restaurants in Delhi NCR.

kabuli chana / chick pea

Soak overnight 150grams of Kabuli Chana (Chick peas)

soaked kabuli chana / chick peas. color changes to yellowish & the size increases

Pressure cook till the chana is bite-able soft & still retains its shape (chana shud not become soft like a paste).

boiled kabuli chana / chick pea

Once the chana cools down, peel off the outer translucent layer.

Peel off the translucent layer of the chick pea & throw it away

Powder 3 tablespoons of til (sesame seeds) in a blender jar.

powdered til / sesame seeds

Add to the til powder, 4 tablespoons extra virgin olive oil, 4 large cloves of Garlic, 1 tablespoon lemon juice (I used 1.5 pingpong ball sized lemon), salt to taste & the peeled chana. Blend well till u get an almost smooth paste.

Add 1 teaspoon of red chilli powder & mix well with a spoon.

Refrigerate this till its time to serve.

Add 1 more tablespoon of olive oil, mix well & serve.

Enjoy the hummus & the praises with toasted pita bread. Read about toasted pita bread here.

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