INGREDIENTS:
Chickpeas (its 340 gms in the can)
1 heaped tbspn Tahini (which is a sesame seed and olive oil paste. I have used the ready made one available in my local store).
3-4 medium garlic cloves or 3 big cloves.
Juice from half a (big) lemon.
Salt as per taste.
1 tbspn of olive oil.
Red chilly powder (for garnishing)
olives (for garnishing)
METHOD:
Soak chickpeas overnight and boil or pressure cook next morning. I have used the canned ones here. Wash the canned ones well before you put them into the grinder.
Put all the chickpeas in the grinder.
Add chopped garlic.
Add tahini.
Add salt.
Squeeze in the lemon juice (remove the seeds from the lemon).
Add just enough (drinking) water for the grinding to start. (Do not use water directly from the tap since there is no cooking involved here).
Keep grinding till it becomes a smooth paste. The humus should be thick so take care not to add too much of water.
Pour into a bowl from the grinder.
Mix 1/2 tbspn of olive oil into the humus.
Garnish with some red chilly powder. (This is optional. I just like doing some garnishing on top of the humus with some red chilly powder).
Garnish with some olives. (Again this is optional...Just looks nice when you are serving it..)
Finally add 1/2 tbspn of olive oil on top of the humus, red chilly and olives that you may have used.
Humus is ready. You can have it with Pita bread, falafel and salad or you can even have it like a dip with ready bread sticks.
****There has to be a balance between the lemon(little more may be), salt(add the right amount as per your taste) and garlic(not too strong) used in this recipe. You should be able to taste the sour flavor of the lemon in the humus. If you cannot taste that, then you need to squeeze in some more. When you dip a pita into the humus your taste buds should be able to get that lemony flavor.
“Time And health are two precious assets that we don’t recognize and appreciate until they have been depleted.” ~Denis Waitley
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