Hummus

Eid Mubarak everyone! I hope this festival brings in loads of joy and happiness to you and your family.

I’m sharing a recipe of hummus as I make at my place. Hummus is a popular Arabic dip perfect to be served with pita bread (khuboos) or just as a side for any appetizers.

Hummus2

Homemade hummus is much more healthier and cheaper than it’s canned counterparts. Easy to make and stores well for 3-4 days in an airtight container or a mason jar. Sometimes when I have the time and determination to indulge in batch cooking over weekends, instead of using canned chickpeas I go for the freshly cooked chickpeas.

It’s pretty simple! Soak chickpeas overnight and pressure cook them in salted water, drain the chickpeas and then make fresh hummus. Preserve the liquid in which the chickpeas are cooked and substitute the same with plain water as indicated in the recipe. It tastes fantastic and really makes a difference.

Hummus is my go to snack to carry for work. I eat this with baby carrots, cucumber sticks or just crackers. It is rich in protein, folic acid, Vitamin C and iron. Better than a pack of salty crisps any day!

I also substitute peanut butter with hummus for days when I feel too much PBJ sandwiches did no one any good!

Why add Tahini Paste to this ? Read here!

Comes Together In : 10 minutes
(Considering time taken to make Tahini Paste)

Ingredients
1 can chickpeas
1/3 cup tahini paste
5 tsp olive oil
Juice of 1 lemon
2-3 cloves garlic coarsely chopped
1/2 cup water
Salt to taste
Olive oil and paprika to garnish

Puree the chickpeas with garlic, add little water to facilitate a smooth texture.

Chickpeas

Add tahini paste and the remaining ingredients. Keep adding water and olive oil a little at a time.

Once the texture is smooth and velvety, remove in a bowl or store well.

Hummus1

This versatile recipe can be altered to your own liking. Garnish with olive oil and add Za’atar powder, sumac powder, cumin powder or just paprika to spice up.

Until next time Happy Cooking! 🙂

Tahini Paste

Tahini

Here’s a post on how to make Tahini Paste at home! I am amazed that I am blogging about something which has sesame seeds as the key ingredient.

I have never liked sesame seeds, my earliest memories are of my mum making some cutlets dusted with sesame seed crust. This particular evening I was excited about mum trying a new recipe and I was looking forward to hog the snacks after a long session of working on a crucial college project!

But my excitement disappeared once I took a bite and the slightly bitter sesame seeds greeted me. It was one of those moments wherein you are so put off with something that you form a very strong perception. Ever since then I never tried anything which had sesame seeds in it.

Cut to 3 years back when I landed in Dubai and munching on toasted pita bread and hummus became a way of life. Initially I was quite ignorant and thought hummus is made only from chickpeas but a quick check on Google proved me wrong!

When I tried making hummus the first time, I skipped the sesame seeds and the consistency of the hummus was very off and watery. I decided to take the plunge and add the tahini paste and after seeing the difference they make when added to hummus, I was a convert!

Comes Together In : 5 minutes

Ingredients
1/3 cup sesame seeds
Water as required
1/4 cup olive oil

Dry roast sesame seeds on low heat until they have acquired a light golden brown color.

Tahini 1

Blend the roasted sesame seeds with little water and olive oil until it is a smooth paste.

Voila! Home made tahini paste is ready to be used in making the super-healthy hummus.

I love the creamy and nutty texture they give hummus. I always make a big batch one fortnight and use it during the week to whip up fresh hummus. It stays well for a month if kept in a airtight container refrigerated.

Until next time happy cooking!