Thursday, February 21, 2008

Hummus with a Twist

Putting together a bowl of hummus is a fairly simple affair. You grind boiled chickpeas, add tahini paste, olive oil and a bit of salt, and it is done. But what do you do if you live in Bombay and not in Mediterranean; and the grocery stores have never heard of tahini. You adapt!

So here’s my recipe for an Indianized hummus. Soak chickpeas overnight and boil till really tender. You will need one cup of boiled chickpeas. Grind these to a smooth paste with 1 tsp sesame seeds and 2-3 tsp of olive oil. Fold in ½ cup curd and salt to taste. Transfer to a good-looking glass bowl, sprinkle some sesame seeds for fun and eat with toasted pita or any interesting bread that comes to hand. Garlic bread goes particularly well with hummus.

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