Skip to main content

Perfect Hummus




One of the first posts I wrote on this blog was on how to make hummus. Six years on, nothing much has changed. Hummus paired with pita bread or with crispy lavash remains my favourite snack. Add a salad or a couple of falafels and we're talking about a regular dinnertime occurence.

One thing has changed though. Tahini, the sesame seed paste essential to hummus recipes, was impossible to find in India then so I wrote of a makeshift recipe. Middle Eastern foods have since become much easier to source so it's high time we talked about a proper hummus recipe.

At least 12 hours before you make hummus (usually the night before), soak 1/3 cup chickpeas in 2 cups of water. The next morning, boil chickpeas in a pressure cooker until they are very soft. You should have around a cup of cooked chickpeas. Put them in a blender alongwith 3 cloves of peeled and minced garlic, 2 tbsp tahini paste, 1 tsp lime juice (half a lime should do), 2 tbsp olive oil and a hearty pinch of salt. Blend into a smooth paste. Taste and add more olive oil or lemon or salt until you get a perfect tasting hummus.

Scrape into a bowl, pour some more olive oil on top and if you like, sprinkle with sumac.

Comments

Popular posts from this blog

Blog Picks : Soft Yogurt Sandwich Rolls

Much before I started blogging, I started reading through food blogs. And bookmarking recipes I would like to try some time. The list has grown so long that it would soon be enough to last me a lifetime. So I have decided to give my experiments in the kitchen a rest and go the tried and tested way with choice picks from my favorite blogs. The first blog pick comes from a baker who inspired me to bake my first cookie. I never miss a recipe on her blog, but this one was specially appealing. For I haven't graduated to baking a loaf yet and I wanted to bake buns before I take the big leap. So here comes this recipe for soft sandwich rolls and I promptly bookmarked it. Nicole has an excellent step-by-step recipe on her site so I am not going to repeat it here. But I must say that the buns were easy to make, and super yummy. I halved her recipe and made smaller rolls so ended up with eight of them. They never reached the making sandwiches stage because a few were eaten straight

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru