Hummus with an Indian Twist
|Boiled chickpeas||400 Gram (Garbanzo Beans)|
|Garlic||3 Clove (15 gm)|
|Lemon juice||3 Tablespoon|
|Chopped mint||1⁄8 Cup (2 tbs)|
|Chopped coriander||1⁄8 Cup (2 tbs) (Cilantro)|
|Cumin powder||1 Teaspoon|
|Curd/Low fat cream||2 Tablespoon|
|Olive oil||2 Teaspoon (For Garnish)|
|Paprika pepper||1⁄2 Teaspoon (For Garnish)|
1.Put chickpeas, garlic, lemon juice, left over water of boiled chickpeas, mint and coriander, cumin powder and salt, in a processor or blender and process it to a smooth paste.
2. Whisk in the thick curd/yogurt/low fat cream into the paste just before serving. If you want to store it in the fridge for a couple of days, do not add the curd/cream.
3. Shift to serving dish. To garnish pour olive oil on it and sprinkle paprika pepper over it.
4. Serve at room temperature.