Five different types of Hummus
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 .
If you have liked this recipe, You can also try my Bombay Sandwich Calzone recipe.
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Garlic hummus
Description
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
Description
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
Description
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
Description
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
Description
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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