Hummus without Tahini - for the Indian palate

A dip that doubles up as a Sandwich spread, and is wholesome is double welcome. Yes?
I am sure you will agree with me that Dips with vegetables or chips make a great starter. Generally the most favourite ones are loaded with Cheese; and with the addition of fried snacks tends to be more indulgent. Want something healthy to munch on? Serve Vegetable Crudités; or toasted Pita (any Flatbread) with Hummus. It is a very good source of proteins for the Vegetarians; and a makes a great snack for Diabetics as it has a low Glycemic Index. This Middle-Eastern Dip is generally served with Pita, or Falafel.

"To make the most ethereally smooth, fluffy, dollop-ing of a hummus - you must peel the chickpeas."- Smitten Kitchen

Tahini makes this dip very creamy. Not having many uses for Tahini, I have substituted it with a small quantity of toasted white Sesame seeds. I love to use Hummus as a sandwich spread on toasted bread with cucumbers, tomatoes and olives. Yum. With that said, here is how I made mine at home...

Ingredients:
Chick Peas - 1.5 cups
Water - 3 to 4 cups
Toasted Sesame Seeds - 3 tablespoons
Chilli Powder - 1/4 teaspoon
Salt to taste
Lemon Juice - 1.5 tablespoon
Olive Oil - 4 tablespoon

Instructions:
Soak the Chick Peas overnight (or for a minimum of 8 to 10 hours).
Drain and wash once again.
Place the chick peas in a pressure cooker or pan. Add salt and water to it.
Pressure cook for 4 to 5 whistles. Simmer for 5 minutes and then take off heat.
Allow pressure to subside naturally.
Open cooker and drain the chick peas. Reserve the water in which it was cooked. Cool.
Finely powder the toasted sesame seeds first.
Tip in the cooked chick peas along with lemon juice, a little salt, and chilli powder.
Pulse the ingredients for about a minute.
Add in 5 to 6 tablespoons of the Chick pea broth and Olive Oil.
Blend until smooth. Add a little more water if needed.
Adjust seasoning - adding salt, pepper or lemon juice as is necessary.
Spoon into a clean bowl and drizzle with olive oil.
Serve with toasted Pita Bread or Vegetable Sticks.
If not using immediately, it can be refrigerated in an air-tight container. It stays fresh for a week.

Note:
You can avoid the chilli powder and use just pepper.
If you like Garlic, add 1 small clove along with all the other ingredients and blend until smooth.
I have read that the flavours develop after it rests for half an hour in the fridge.
Here is another creative way of making Humus with the addition of Carrots.

Comments

Manju said…
hello there, First time here, came via FoodBlogs.com

Loved your space...very neatly done and so many authentic chettinad recipes and pictures...Love chettinad food.

-Manju
http://manjuseatingdelights.blogspot.com
Priya Suresh said…
Love this Indian touch hummus..
From the time i met you and volunteered at ISHA foundation as a tiny member in your team i have been a fan of Hummus. Everytime i do i am doing it without any measurements and it is tasting nice but not as tasty as the one done with above measurements.

Keeping posting more and as usual my wish for menu list is awaited from you.

For the last three months my day never ends without checking your blog. Thank you
Minu said…
Thank you all very much.
I cherish your comments. It keeps me motivated.

Popular Posts