Hummus is the quintessential Middle Eastern dip which is enjoyed by people allover the world for it’s delectable flavor and health benefits.A great source of protein and the “good kind of fats” make this an ideal addition to any meal-you can also use it as a salad dressing or a sandwich spread.I have added a little desi twist to it, hope you enjoy! 🙂Ingredients:
3 Cups Boiled Chickpeas (Chhole/ Garbanzo Beans)
1/2 Cup White Sesame Seeds (Til)
1 Teaspoon Salt
1 Teaspoon Garam Masala
2 Green Chillies
1/2 inch piece of Ginger
Additionally-Juice of Half a lemon
Heat a pan on high and add the sesame seeds to it.Dry roast the seeds till they are light brown.(If your seeds are beginning to get really brown, turn off the heat and gently toss them on the pan.)Transfer the dry roasted sesame seeds in a blender, along with salt, garam masala, chopped chillies and ginger.Add two tablespoon water to this and pulse.At this point of time you can see that we need to add more water.So go ahead and add 2-3 tablespoon more and pulse again.We need a creamy texture like this for our sesame seeds paste (also known as TAHINI.)In a bigger mixer add the chickpeas and a little water.Pulse.We need a creamy texture like this so feel free to add a couple of tablespoons of water till you get this texture.Add your Tahini (Sesame Seed paste) and pulse.Our rich, creamy Hummus is ready!I would suggest you to check the seasoning at this point of time.Add more salt if you like.You can also add a little lemon juice to make it a bit tangy.
Garnish with some freshly ground black pepper and sesame seeds.Transfer to an airtight container and store in the refrigerator.It is good to go for 3-4 days.Excellent as a dip, salad dressing or sandwich spread.I use it mostly for the Buddha Bowls that I make.