Hummus

TO BE UPDATED SOON...

Updated Recipe:-

Soak your chickpeas/garbanzo beans/Kabuli Chenna overnight. The next day,drain the soaked beans and pressure cook them so that they are extremely soft. Those who are using canned beans, can use the chickpeas directly, there is no overnight soaking, right :)

Run a cup of chickpeas in your blender along with two pearls of garlic, tahini paste (toasted sesame seeds +olive oil) about half a cup, salt to taste, squeezed lemon juice, a tsp. of cumin powder, a quarter cup of olive oil is drizzled in once the other contents merge. Do not add any extra water as the soaked chickpeas will have water in them. You may add a tbsp. or more of water only if you find that the chickpea blend is too thick. As it blends, the drizzled in olive oil makes the dish nice and creamy, almost like a dip.

Scoop it out from the blender into the plate of choice and make a well in the centre,Pour a nice helping of olive oil into the well as well as around the dip, garnish it with a tsp. more of cumin powder and chilly powder as shown in the picture above. Squeeze half a lime over the hummus as well! Serve some black or green olives along with them!

Enjoy it with your Pita bread/barbecued chicken/meat of choice or simply like somebody taught me recently-scoop them into long, thick strips of colourful bell peppers and eat it -a meal on its own!

Hummus always takes me back to my childhood,where I was born and raised in an Arab country...too many memories of eating this or other Middle Eastern food. Pa and Ma who are up there somewhere or beyond the skies-this is to you both! a walk down memory lane!