Garlic hummus
yield - 120gms
Ingredients
- For garlic hummus
- Boiled chickpeas - 100gms
- Olive oil - 1 tbsp
- garlic - 2 cloves
- Salt -to taste
- Lemon juice- 1/2 tbsp
- sesame seeds - 1.5 tsp
Instructions
- Dunk all the ingredients for each different variant of the hummus in a blender jar.
- Add 2-3 tbsps of water.
- Blend till creamy and smooth.
Pesto hummus
yield - 120 gms
Ingredients
- 23. Boiled chickpeas - 100gms
- 24. Olive oil - 1 tbsp
- 25. garlic - 2 cloves
- 26. Salt - to taste
- 27. basil leaves - a handful
Instructions
- Dunk all the ingredients for each different variant of the hummus in a blender jar.
- 8. Add 2-3 tbsps of water.
- 9. Blend till creamy and smooth.
Sundried tomato hummus
yield -120 gms
Ingredients
- 29. Boiled chickpeas - 100gms
- 30. Olive oil - 1 tbsp
- 31. garlic - 2 cloves
- 32. Salt - to taste
- 33. sundried tomato dry - 15gms
Instructions
- 7. Dunk all the ingredients for each different variant of the hummus in a blender jar.
- 8. Add 2-3 tbsps of water.
- 9. Blend till creamy and smooth
Roasted red pepper hummus
yield - 120 gms
Ingredients
- 35. Boiled chickpeas - 100gms
- 36. Olive oil - 1 tbsp
- 37. garlic - 2 cloves
- 38. Salt - to taste
- 39. Lemon juice- 1 tsp
- 40. roasted red pepper - 60 gms
- 41. chilly flakes - 1 tsp
- 42. cumin powder - 1/4 tsp
- 43. oregano - 1/4 tsp
- 44. parsley leaves - a handful
- 45. For the roasted red pepper - Take half a red pepper and with the help of a fork roast it over open flame till it is nicely charred and softened. Cut this into thick slices and use in the hummus with the charred skin.
Instructions
- 7. Dunk all the ingredients for each different variant of the hummus in a blender jar.
- 8. Add 2-3 tbsps of water.
- 9. Blend till creamy and smooth
Pita bread
yield - 5-6 breads
Ingredients
- 2. water - 100ml
- 3. all purpose flour - 200 gms
- 4. sugar - 1tsp
- 5. salt - 1/2 tsp
- 6. oil- 1/2 Tbsp
- 7. intant yeast - 3/4 tsp
Instructions
- 2. Dissolve the sugar in luke warm water and add yeast to it. stir until the yeast dissolves.
- 3. Make a soft dough with the all purpose flour, water and salt. add oil after well combined. knead well. You may need more or less water than specified in the recipe depending on the kind of flour you are using, so adjust water as per judgement.
- 4. Cover with clingfilm or a moist cloth and let it rest in a warm place for 25- 30 mins ( it may take less time in warmer climates and vice versa) It should double in size.
- 5. Punch down all the air from the risen dough and knead very well. divide into 5-6 portions and roll into flat round disc of 3-4 mm thickness with the help of a rolling pin.
NOTES:-
1>Use the best quality extra virgin olive oil . It is a main flavouring agent here so using pomace olive oil or refined olive oil which are considerably cheaper will affect the overall flavour negatively.
2> I have used dry sun dried tomato, hence I soaked them in warm water half an hour prior using them so that they are easy to blend with the hummus.You dont need to do this if you are using sun dried tomato in oil. You can substitute half of the olive oil with some of this oil as it is extremely flavourful.
3>You can store this hummus in the fridge for 4-5 days. Store it covered in an airtight box so that it doesn’t catch any other odours from the fridge and to prevent drying.
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