Thursday, 21 March 2013

Hummus

For me, memories get attached to a food experience. So apart from the taste, flavours, touch, smell and textures of the food I am eating, the memories I create become an integral part of the food experience. So when I want to revisit those memories, I try and cook that dish in the kitchen. Since yesterday I have wanted to revisit some beautiful memories I have created eating hummus with fried pita bread from a small shop in the food court of a local mall so here I have been able to cook it today (the chickpeas need overnight soaking!)

Hummus is a traditional Lebanese dip made of chickpeas with a drizzle of olive oil on top served with hot and fresh soft pita breads (though fried pita bread sticks make for an interesting texture combination). Though not bland, it doesn't have too many complicated flavours (and isn't a complicated recipe!) and goes well with chips, khakra, and other such kinds of bread! It is also a spread used in falafel sandwiches and rolls.


Hummus served with olive oil and a drizzle of paprika


Hummus

Ingredients

1 cup chickpeas soaked overnight
5 tbsps seasame seeds
8-10 garlic cloves
3 tbsps Olive oil
Salt to taste
Water to adjust consistency

Method

Soak the chickpeas overnight at least for 10 to 12 hours and cook in a pressure cooker till done.

To make the tahini paste (that can be used in baba ghanouj, another Lebanese dip), toast the sesame seeds lightly in a thick bottomed pan on slow heat till they are slightly brown and before they start popping out of the pan like popcorn. Blend this in a food processor or mixer with 1 tbsp of the olive oil or a bit more to ensure it isn't dry.

To make the hummus, blend in a mixer or food processor the chickpeas, garlic, tahini paste and salt  with about 2 tbsps of the olive oil and water as desired to get a thick dip like consistency.

Serve in a bowl with olive oil poured on top.

Serving tip: I serve with a pinch of red chilly powder and roasted jeera powder sprinkled on top as it goes wonderful with the flavours of the dip and suits the Indian pallet's penchant for spices.

Tip 2: I also add 1 tsp of curd to the hummus mixture to add a beautiful texture and a depth of flavour.




Hummus ready to be eaten!


Just another angle shot of the hummus