Showing posts with label hummus. Show all posts
Showing posts with label hummus. Show all posts
Friday, April 18, 2014
Hummus Recipe How to Make Hummus
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| Hummus |
Ingredients
Kabuli Channa / Chickpeas - 1 cup
Garlic cloves - 4 nos
Olive oil - 3 tbsp
Thick curd - 3 tbsp
Lemon juice - 1 tbsp
Sesame seeds - 1 tsp
Salt and Red Chilli powder to taste
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| Hummus |
Method
Soak kabuli channa in water overnight. Next day drain soaked channa and pressure cook until soft and tender. Allow to cool until channa reaches room temperature.
Place curd in a fine strainer, reserve thick curd and discard any water is found.
In a mixer blender add cooked channa, garlic cloves, olive oil, strained thick curd, lemon juice, sesame seeds, required salt and red chilli powder.
Run the mixer until channa is ground to creamy and smooth paste.
Remove hummus to a bowl, make small well in the center and pour 1 tsp olive oil in it or sprinkle little chilli powder on top.
Serve with warm pita chips or with crackers or with thickly cut vegetables.
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| Hummus |
Monday, April 14, 2014
Hummus Recipe
Hummus is a thick dip consisting of chickpeas, lemon juice, garlic and tahini. Tahini is a paste made from ground sesame seeds.
There are many ways and variations of making a hummus recipe. It can be made with many vegetables and pulses and all different kinds of dressings.
Hummus can be served with bread and salad.
Chickpeas are very high in protein and vitamins and very tasty too.
I pressure cook my chickpeas from fresh but you can use tinned chickpeas if you like.
Ingredients for Jeenas Kitchen Hummus Recipe
Approx 250g Dried Chickpeas
1 Garlic Clove
1-2 Tbsp Fresh Lemon Juice
1 Tbsp Tahini
Salt to season
Olive Oil or Virgin Rapeseed Oil
note...Using a pressure cooker you can soak chickpeas for a few hours only before cooking, if you are not using a pressure cooker then chickpeas must always be soaked over night and cooked until soft.
How to make Hummus
Soak chickpeas from 5 hours to over night in fresh boiled water.
Rinse chickpeas and place into a pressure cooker.
Cover with water.
Do not add salt here.
Do not add salt here.
Never fill the pressure cooker past half way.
Place on the lid and cook at full pressure for 20 minutes.
Place on the lid and cook at full pressure for 20 minutes.
Carefully place cooker under the cold water tap and release the pressure by removing the lid.
Add salt to season.
Place chickpeas in the blender with lemon juice, garlic, oil, tahini and enough of the chickpea pan water to make a thick loose paste.
Place chickpeas in the blender with lemon juice, garlic, oil, tahini and enough of the chickpea pan water to make a thick loose paste.
Serve in a bowl or flat plate and drizzle with olive oil.
Enjoy your delicious hummus recipe.
See my caramelzied onion hummus recipe for more delicious ways to eat hummus.
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