Saturday, 7 April 2012

Hummus (Traditional Arabic/Lebanese Dip)

Here is an exotic dip from Lebanon. This dip has curd mixed with a paste of chickpeas. This dip is a good choice for weight watchers as it is low on fat and full of proteins.
"Hummus" is normally served with traditional bread called "Pita bread", but can also be served with vegetable sticks saute'd with olive oil and pepper.
I learnt this dip during one of our vacations to Dubai.

Kabuli Chana orWhite Chickpeas - 1 cup
Olive oil - 2 tbsp
Garlic - chopped - 1 tbsp
Lemon juice - 2 tbsp
Curd - 1/4 cup
Tahini paste - 2 tsp
For garnishing
Chilli powder - 1/4 tsp
Coriander or Parsley - 1/2 tbsp
Olive oil - 2 tsp

To make Tahini paste you need:
Sesame seeds or white Til - 2 tbsp
Olive oil - 2 tbsp
Lemon juice - 2 tbsp
Garlic - finely chopped - 1/2 tsp
Grind all these to make a smooth paste.
Use as required.
Note : This paste is used for various dips/salads in lebanese cuisine and can be stoed in the refrigerator for a few days.

Soak the Chana/Chickpeas overnight.
Boil in a cooker till slightly over boiled.
Drain the chana but keep the extra liquid aside.
Now take a blender, blend chana with olive oil, salt, lemon juice, garlic, curds and tahini paste to a smooth mix. If the mixture is too thick then add a little bit of the reserved chana liquid.
Hummus is ready.
Garnish with olive oil, coriander leaves or parsley and a dash of red chilli powder.
Refrigerate until serving time.
This dip can be served with fresh salad vegetables, pita bread, or can be used as stuffing in falafel (chickpeas cutlets/patties).

Note : Pita bread and falafel recipes, will be published shortly.

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