Saturday, February 18, 2012

Chick Pea Dip (Hummus)

International Egg less Dips Special
Middle Eastern Cuisine
Chick Pea Dip (Hummus) with Sun-dried Tomatoes
Serves 2

Chick Pea/Garbanzo Beans (Kabuli Chana/Chole)- 480 Grams or 1 Can, Drained and Rinsed
Tahini (Sesame Seed Paste)- 2 to 5 Tbsp.
Olive Oil- 2 to 5 Tbsp.
Garlic- 2 Cloves, Grated
Sun Dried Tomatoes- 150 Grams (optional)
Lemon Juice- 1½  

To Serve- a Selection of Fresh Vegetable Crudités of Choice

In a Grinder, Add the Soaked/Drained Chickpeas & Grind until Roughly Chopped
Add the Tahini & Olive Oil (about 2 Tbsp. of each) & Blend to a Fine Paste
Add the Grated Garlic, Lemon Juice & Blend to combine
Season with Salt, Pepper, Sun Dried Tomatoes & Blend the Hummus along with some of the Sun Dried Tomato Flavoured Oil until Nicely Combined
Check for Taste; adjust the Tahini and Olive Oil (as Desired)
Spoon the Hummus into a Serving Dish, Garnish with about 5-6 Sun Dried Tomatoes
Serve with Crudités!


Chickpeas- 1 Cup, Soaked & Boiled in Salted Water
Tahini- 2/3 Cup or Tbsp.
Olive Oil- 1/3 Cup or 2 Tbsp.

Lemon Juice- 2 Tsp.
Salt- to Taste
Roasted Cumin Powder- Tsp.
Paprika Powder- to Garnish
Pine Nuts- to Garnish, Toasted
Black Olive- to Garnish

Feel free to share your views & do let us know how this one turned out :)

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