Hummus is one of the popular Middle Eastern dips. Served with fresh for toasted pitta bread, hummus makes for a great snack or appetizer. I have need something little spicy with this Hummus and so have added a dash of paprika powder and served with methi paratha. Let us move on to the recipe…
- Chickpeas or Garbanzo beans – 150 gm
- Water – 3 tbsp
- Lemon juice – 1 ½ tbsp
- Garlic cloves – 4 nos
- Salt to taste
- Olive oil – 5 tbsp
- Paprika powder / Chili powder – ½ tsp
- Coriander leaves – 4 stalks
- Soak the chickpeas for almost 6 hrs, else use canned chickpeas.
- Drain the water from chickpeas and keep it aside.
- Take the chickpeas, lemon juice, salt, 2 tbsp of water and 2 tbsp of olive oil in a blender and blend them well to fine paste by adding little water (1 tbsp of water).
- Transfer it to a bowl, make a well at the centre of the hummus and pour in the leftover olive oil.
- Sprinkle the paprika powder/chili powder and the finely chopped coriander leaves.
Note: Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. If you have not soaked chickpeas, you could pressure chickpeas for four whistles and then continue with the same process.