A little variation, transforms a dip to a proper lunch
I had never been a fan of hummus.
I used to find it bland. Lately, with a bit of experimentation and looking up various hummus versions, I have come up with a perfect hummus recipe.
Why Hummus ?
- It's vegetarian.
- It's too damn easy, especially with boiled chickpeas cans, that I keep in my pantry all the time. (I will also discuss the effectiveness of having boiled chickpeas at home, someday)
- It's ideal for light lunch, or a quick fix
All I do is cut up some crunchy vegetables, jalapenos, olives, whatever you have lying in your fridge.
You can have it with naan, Pita bread, or have it on its own.
It tastes great with brown onions on top.
so here goes the recipe
Ingredients for Hummus
Boiled chickpeas 2 cups
Tahini 1/2 cup (yeah this is the important,a bottle of 400g Tahini can last quite long actually)
garlic 4–5 cloves (chopped)
crushed red chillies 1 tbs
cumin (roasted) 1 tbs
lemon juice 1/4 cup
olive oil 1/4 cup
salt as required
Method for Hummus
Blend all the above together till a consistent paste is formed.
Taste and adjust.
For serving suggestions, check out the picture above.
And if you are lucky enough to have a tandoor nearby, have it with fresh naan.
Everything tastes amazing with a fresh naan.
So, have it a go someday, you’ll love it!