There are some great foods which are not only healthy but taste awesome – a difficult to find combo. I fell in love with hummus when I first tried it in a Labanese restaurant in Dubai way back in 2005. It was served as an appetizer along with some fresh vegetables. I remember bringing tinned hummus back home since I didn’t have slightest of ideas on how it was made. Things were hidden then but thankfully with the blogospehere revolution, we have platforms and community where we share our experiments and food experiences. Lot of hummus recipes out there and it has become a very popular dip originally from Middle East primarily because of its healthy ingredients, quick preparation and of course great taste. Sounds too good to be true?
If you live in Middle East then you can get a chance to try many varieties from different Middle Eastern cuisines. The one sold by a nearby restaurant is simply divine. This dip is made out of chickpeas with some spices and herbs and served with pita bread and salad, is actually quite satisfying. A secret ingredient in it is Tahini which is actually sesame seeds paste. It is available in grocery stores. I always made this when I need to make and have a quick lunch, not measuring anything. But for the first timers here is a quick ratio which works for me.
- Chickpeas* 1 cup
- Tahini paste** 1/2 cup
- Garlic 2 cloves
- Olive oil (extra virgin) 1/4 cup
- Red chillie flakes/paprika a pinch
- Lemon 2 tbsp
- Blend all very well and for good 5 minutes until very smooth and spreadable consistency.
- You can add a bit of olive oil or just water for the required consistency.
- Serve with salad, pita breads, crisps or veggies. You can also use it as a sandwich spread.
- * I like to boil my own chickpeas in a pressure cooker, which have been soaked overnight, you can use the cans or jars but I find a little hard to be used in hummus
- **Tahini paste is a thick creamy oily paste made of sesame seeds easily available at grocery stores here in middle east