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……………
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.
Soak overnight 150grams of Kabuli Chana (Chick peas)
Pressure cook till the chana is bite-able soft & still retains its shape (chana shud not become soft like a paste).
Once the chana cools down, peel off the outer translucent layer.
Powder 3 tablespoons of til (sesame seeds) in a blender jar.
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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