Monday, November 1, 2010


I really enjoy dips, sauces, chutneys and it tapenade or good old peanut sauce. What is a salad with out dressing or a chip without a dip! It just brings life to an appetizer/salad. Somehow, I am not crazy about Hummus . The same thing is not true with most of my friends, as far as they are concerned...they love hummus. To them: my friends- thanks for being there and enjoying what I create. On popular demand am posting hummus as promised to you all :)

This recipe has been adapted from 'Real Simple' magazine.

Ingredients:  Serves 4-6

 Kabuli chana/Chickpeas: 4 handfuls
Garlic clove : 2
Olive oil: 2 tsp
Fresh lemon Juice: 2-3 tbsp
Sesame seed roasted and powdered: 1 tbsp
Cumin powder: roasted and powdered : 1 tsp
Chili flakes: 1-2 tbsp
Basil flakes: 1-2 tbsp
Salt to taste

Soak kabuli chana overnight and pressure cook it till tender. Keep aside and let it cool. In a blender add all the ingredients, except  olive oil, chili flakes, basil flakes. You can add water as necessary to achieve the desired consistency. Add the olive oil in a stream and mix into the smooth and creamy paste. Now add the chili flakes, basil flakes and freshly ground black pepper (optional). Serve with crackers, or your favorite bread.

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