HUMMUS (5 VARIATIONS) AND PITA BREAD MADE WITHOUT OVEN

Five different types of Hummus

Hummus is a super easy dip that can be whipped up in no time with literally no mess in the kitchen at all ! I love how versatile it is . It is extremely delicious as a dip or spread or even as a salad dressing ! I can gorge on Hummus served with warm pita bread fresh out of the oven all day.Hummus is basically a middle eastern spread made with boiled chickpeas, olive oil and tahini (sesame paste). Lemon juice is added for some tartness and some garlic for its pungent and flavourful aroma.

Tahini is not so easily available in grocery stores in India which is why I have added a teaspoon of sesame seeds directly into the chickpeas before blending them. This way you dont need to spend your time hunting for an overly priced & imported – probably stale¯_(ツ)_/¯  tahini  paste jar  unnecessarily or make a whole batch ( and you WILL NEED to make a very big batch of tahini because those pesky sesame seeds just dont blend well in smaller quantities) of it only to throw it out after a few weeks because lets get real … How many Indian recipes call for it ?! But by no means leave it out because it really elevates your hummus to the next level.A good hummus is well blended until fluffy, creamy and light. The key here is to soak your chickpeas for at least 8 hours and pressure cook them for 8 -10 whistles , cooking them really well .

Blend them with a little bit of water , It shouldn’t be too runny nor too stiff. You can reserve the water that is left over after cooking the beans and use it to blend the chickpeas into a smooth and creamy consistency.In this post Im not sharing only 1 but 5 different ways you can make hummus. This  platter is perfect as an appetiser when you have guests over. You can make all the 5 variants in no time with minimum prep but still impress them with the sheer variety you made :PI feel that pita bread is one of the most forgiving yeast breads to bake, perfect if you are a beginner and are not yet familiar with yeast and its workings.

This recipe for home made pita to go along with the hummus platter is also super simple.You just need to make the dough, let it rest and rise for 30 mins for the yeast to do its job and then get to cooking it. No double proofing or extra kneading or shaping required. The best part is you can cook it on a regular roti tawa ! no oven needed – yup no kidding !!

If you have liked this recipe, You can also try my Bombay Sandwich Calzone recipe.

 

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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.

 

For hummus recipe in english :-

For hummus recipe in hindi :-