Friday, November 4, 2011


Hummus is a very popular Middle Eastern Dip.I started making it at home when I discovered tahini in the stores.Although tahini is just sesame seed paste, soaking it and grinding does not work.So I had to use the shop gotten one.Hummus is no more a stranger in our country.There are a whole array of multi-cuisine restaurants serving Middle eastern food.The spellings for Hummus are many -hummushoumoushommoshumos,hoummos, etc. (Read more about Hummus here)

You can have it as a dip, a sandwich spread or on a cracker, anyway you like it!

This is how i make it and we like it lightly spiced and tangy.

You need
Chickpeas/Garbanzo beans 1 cup boiled and cooled
Garlic pods 2
Pepper corns 5 6
Yogurt 2 tablespoon
Tahini Paste 2 tsp
Lime juice 1 tsp
Olive Oil 1 tablespoon
Salt to taste

  • Grind all the above in a blender to a smooth paste.

  • Drizzle the olive oil over the hummus and serve with pita bread, chapatis, or carrot and cucumber sticks.

  • Store the hummus in a dry jar, it will keep good for a week refrigerated.
-  Hummus is traditionally made of the white chick peas, this time i used the brown/kala chana and it tasted fine too.

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