16 December, 2015

Hummus (Basic version)

Hummus with Khakras

Chickpeas or Kabuli chana, are not new to the Indian palate.

So there is always a sense of déjà vu when hummus makes an appearance.
(Just as with so many other goodies from the Lebanese table!)



Except that, it's not quite chaat, or chana-jor-garam, or pindi choley or any of those.

The nice thing about hummus is that it's a gentler, subtler avatar
of good old choley, and an incredibly versatile one.

It can be blended with an array of different combinations, including herbs, veggies,
spices, leafies, other beans and lentils to make endless variations.

If you haven't ever made hummus at home, then I strongly urge you to try it at least once.
Once should be enough to have you hooked!

Chickpeas, like so many of nature's little surprises, are one of those things that even taste great just plain, boiled with nothing other than some salt!

And hummus is one dish that lets you relish just that in all its silky goodness.

Ingredients:

1. Boiled chickpeas (Kabuli chana) - 2 cups
2. Extra virgin olive oil or EVOO - 3 Tablespoons (Use only the best kind, preferably organic, definitely cold-pressed.)
3. Fresh, plain yoghurt - 4 Tablespoons (optional, omit if vegan)
4. Tahini (roasted sesame seeds paste) - 1 Tablespoon (can be home-made, or store-bought, look for organic) Omit if you don't have this, but it does taste so much better with it.
5. Garlic - 1 Tablespoon, chopped (Or lesser if desired, say 1-2 cloves)
6. Lemon juice - 1 1/2 Tablespoons
7. Salt - to taste (add after the initial whizz, and adjust for salt in the cooked chickpeas, if any)

For the garnish:
1. Extra virgin olive oil - 1-2 Tablespoons
2. Paprika - 1/4 teaspoon
3. Roasted cumin (bhuna jeera) powder - a few pinches, optional (See here for how to make)
4. Finely chopped parsely - 1 dessertspoon (10 ml)



Method:








 1. Place all the  ingredients into a blender or food processor.



2. Whizz it into a smooth paste.

If the mixture is too thick, adjust by adding a little more of the liquid in which the chickpeas were cooked (aka Aquafaba! Or, perhaps save that liquid for other, even better things, and use just plain water.) :D

Voilà, it's done!

Garnish with a drizzle of some extra-virgin olive oil, a sprinkle of paprika, roasted cumin powder and finely chopped parsley.

The consistency can be as thick or thin as desired, depending on whether you would like to use it as a spread or a dip. Just add some of the chickpea water (or plain water) to thin it down further, if need be.

In a traditional mezze platter it would be accompanied by Pita bread.

Use it as a dip with any flatbread, like Lavash, Rotis or Paranthas. 

Or with crackers or chips, even khakras. 

Wonderful with these or these wholewheat crisps.

Great on toast, or in a sandwich.

With a salad as a thick dressing.

Or up the healthful quotient. Serve with some colourful vegetable crudités.

Hummus with vegetable crudités.



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