These days I am kinda obsessed with Mediterranean dishes, I feel there is something succulent about subtle and aromatic Mediterranean flavors, you just can’t have enough of it. Like Baba Ganoush, Hummus is also another Mediterranean dip made out of humble ingredients – chickpeas, olive oil and tahini (sesame paste). Hummus is an Arabic word for “chickpeas” and the dip is popular worldwide by it’s Arabic name only.
January seems to be a super busy month with few food events lined up and a photography workshop apart from that Momo turning one this month so preparing for his first birthday bash. With yearly “Sale On” for most of the consumer goods I am busy stacking up my cupboards with shopping bags. Apart from all these events blogging seems to be more and more demanding by each day whether it is testing recipe, clicking or writing everything requires more precision and time but I love the way blogging is turning more and more challenging, it is quite a learning process for blogger also.
Yield: Serves 6 – 7
1 Cup chickpeas, cooked
½ Cup olive oil… add more if required
3 – 4 garlic cloves
1 lemon, juiced
1 Tsp red chili powder or cayenne pepper
2 Tsp cumin powder
½ cup roasted and powdered white sesame seeds or ½ cup tahini
a few sprigs of parsley or coriander/cilantro
Salt, as per taste
Drain the cooked chickpeas in a colander. Keep aside until required.
If you do not have tahini (sesame paste) in hand dry roast the white sesame seeds for 2 -3 minute or until aroma is released and then make fine powder.
Put the cooked chickpeas, all the spices, powdered sesame seeds, lemon juice, salt and garlic in a blender. Blend to a smooth paste.
Transfer the hummus to a clean bowl, with one hand drizzle olive oil over the hummus and with the other hand stir using wire whisk. Adjust the seasoning as per the taste.
Serve the hummus with warm pita bread garnished with a drizzle of olive oil and parsley.