What is Hummus…
A thick paste or spread made from ground chickpeas
and sesame seeds, olive oil, lemon,and garlic, made
originally in the Middle East.
In Arabic, "Hummus" means simply chickpea.
Hummus is a common part of everyday meals in Israel
and the Israelis have elevated Hummus to become a
"national food symbol". The Mediterranean, region
has an unusually high life expectancy and lower rates
of conditions like heart disease. Hummus is high in iron
and vitamin C and also is a good source of protein and
dietary fiber; Hummus is useful in vegetarian and vegan
diets; like other combinations of grains and pulses, it serves
as a complete protein when eaten with bread. It is a Greek or Arabian dip made of chickpea paste with various additions, such as olive oil, fresh garlic, lemon juice, and tahini, often eaten with pitta bread, or as a meze. It is mostly eaten in the Arabian Peninsula , Asia Minor and the Mediterranean.
A Levantine Arab dip made of chickpea paste with various additions, such as olive oil, fresh garlic, lemon juice, and
tahini, often eaten with pitta bread, or as a meze.
An appetizer and dip, the hummus is scooped with flatbread , such as pita. It is also served as part of a meze or as an accompaniment to falafel, grilled chicken, fish or eggplant. Garnishes include chopped tomato, cucumber, cilantro, parsley, caramelized onions, sautéed mushrooms, whole chickpeas, olive oil, hard-boiled eggs, paprika, , olives, pickles and pine nuts.
Tip to get best ‘ hummus’, if one soaks the chickpeas overnight with baking soda to soften them.
Tip two make your own tahini paste, in a food processor or blender by grinding toasted sesame seeds. Toast the sesame seeds in a pan over medium heat until golden brown, allow to cool , then grind.
RECIPE ONE :
Ingredients 1 clove garlic [cook with chickpeas], 1 cup Chickpeas , half the liquid reserved, 4 tbsp lemon juice,
2 tbsps tahini, 1 clove garlic, chopped, 1 teaspoon salt,
black pepper to taste, 2 tablespoons olive oil.
Method :
Boil the chickpeas with garlic, until soft.
In a mixer jar add chopped garlic, chickpeas ,
lemon juice, tahini, and salt in blender.
Blend until creamy and well mixed.
Transfer the mixture to a medium serving bowl.
Sprinkle with pepper and pour olive oil over the top.
Recipe Two for making the hummus...
1 cup dried chickpeas , 1 tsp baking soda ,
3-4 large garlic cloves, unpeeled ,
1\8 cup olive oil , 1/8 teaspoon ground cumin,
1\8 cup tahini, ,4-5 tablespoon fresh lemon juice,
Salt , Paprik to sprinkle, 4 tbsp chopped parsley ,
Pita bread, for serving.
Soak the dried chickpeas in water and stir in the
baking soda, keep overnight.
Drain the water and cook the chickpeas, also add
the garlic cloves and bring to a boil.
Simmer over moderately low heat until the chickpeas
are tender, about 40 minutes.
Keep little water, puree the chickpeas with 1/2 cup
of the reserved cooking water, 1/4 cup of the olive oil
and 4 cloves of garlic. Add the cumin along with 1/8 cup
of the tahini and lemon juice and grind until creamy.
Season the hummus with salt. Sprinkle the hummus
with the cumin and paprika. Also drizzle olive oil on top.
RECIPE THREE FOR HUMMUS..
Contributed by Meghna Chowdhary..
You need a paste called Tahini.. which you wont generally
get in India. So you make it.
Grind 1 cup of Seasme seeds with 1/4 cup Vegetable Oil
till its a smooth paste.
Next, also grind separately , 1 cup boiled Chana/Chick peas,
a few cloves of garlic, 1 Tbsp of Tahini paste (recipe above),
a squeeze of Lemon and Salt to taste.
Grind till smooth and no lumps.
Serve with Pita bread, fresh mint leaves, onions,
tomatoes and pickled cumbers and chillies.
A thick paste or spread made from ground chickpeas
and sesame seeds, olive oil, lemon,and garlic, made
originally in the Middle East.
In Arabic, "Hummus" means simply chickpea.
Hummus is a common part of everyday meals in Israel
and the Israelis have elevated Hummus to become a
"national food symbol". The Mediterranean, region
has an unusually high life expectancy and lower rates
of conditions like heart disease. Hummus is high in iron
and vitamin C and also is a good source of protein and
dietary fiber; Hummus is useful in vegetarian and vegan
diets; like other combinations of grains and pulses, it serves
as a complete protein when eaten with bread. It is a Greek or Arabian dip made of chickpea paste with various additions, such as olive oil, fresh garlic, lemon juice, and tahini, often eaten with pitta bread, or as a meze. It is mostly eaten in the Arabian Peninsula , Asia Minor and the Mediterranean.
A Levantine Arab dip made of chickpea paste with various additions, such as olive oil, fresh garlic, lemon juice, and
tahini, often eaten with pitta bread, or as a meze.
An appetizer and dip, the hummus is scooped with flatbread , such as pita. It is also served as part of a meze or as an accompaniment to falafel, grilled chicken, fish or eggplant. Garnishes include chopped tomato, cucumber, cilantro, parsley, caramelized onions, sautéed mushrooms, whole chickpeas, olive oil, hard-boiled eggs, paprika, , olives, pickles and pine nuts.
Tip to get best ‘ hummus’, if one soaks the chickpeas overnight with baking soda to soften them.
Tip two make your own tahini paste, in a food processor or blender by grinding toasted sesame seeds. Toast the sesame seeds in a pan over medium heat until golden brown, allow to cool , then grind.
RECIPE ONE :
Ingredients 1 clove garlic [cook with chickpeas], 1 cup Chickpeas , half the liquid reserved, 4 tbsp lemon juice,
2 tbsps tahini, 1 clove garlic, chopped, 1 teaspoon salt,
black pepper to taste, 2 tablespoons olive oil.
Method :
Boil the chickpeas with garlic, until soft.
In a mixer jar add chopped garlic, chickpeas ,
lemon juice, tahini, and salt in blender.
Blend until creamy and well mixed.
Transfer the mixture to a medium serving bowl.
Sprinkle with pepper and pour olive oil over the top.
Recipe Two for making the hummus...
1 cup dried chickpeas , 1 tsp baking soda ,
3-4 large garlic cloves, unpeeled ,
1\8 cup olive oil , 1/8 teaspoon ground cumin,
1\8 cup tahini, ,4-5 tablespoon fresh lemon juice,
Salt , Paprik to sprinkle, 4 tbsp chopped parsley ,
Pita bread, for serving.
Soak the dried chickpeas in water and stir in the
baking soda, keep overnight.
Drain the water and cook the chickpeas, also add
the garlic cloves and bring to a boil.
Simmer over moderately low heat until the chickpeas
are tender, about 40 minutes.
Keep little water, puree the chickpeas with 1/2 cup
of the reserved cooking water, 1/4 cup of the olive oil
and 4 cloves of garlic. Add the cumin along with 1/8 cup
of the tahini and lemon juice and grind until creamy.
Season the hummus with salt. Sprinkle the hummus
with the cumin and paprika. Also drizzle olive oil on top.
RECIPE THREE FOR HUMMUS..
Contributed by Meghna Chowdhary..
You need a paste called Tahini.. which you wont generally
get in India. So you make it.
Grind 1 cup of Seasme seeds with 1/4 cup Vegetable Oil
till its a smooth paste.
Next, also grind separately , 1 cup boiled Chana/Chick peas,
a few cloves of garlic, 1 Tbsp of Tahini paste (recipe above),
a squeeze of Lemon and Salt to taste.
Grind till smooth and no lumps.
Serve with Pita bread, fresh mint leaves, onions,
tomatoes and pickled cumbers and chillies.
Love your recipes dear.I am so going to try them :)
ReplyDeletei am glad to see a viewer telling me she is going to try some recipe, go ahead, pls..
ReplyDelete