This great tasting, versatile Mediterranean dip is easy to make and it is one of the more popular Middle Eastern dips. Served with fresh or toasted pita bread, hummus makes for a great snack or appetizer at a party. Tahini is an important part of the hummus recipe but it can be substituted with cream or yogurt if it is not available. Several interesting variations are possible by adding herbs like mint, coriander, parsely, toasted garlic, pimentos or bell peppers.
|Boiled chickpeas||400 Gram (Garbanzo Beans)|
|Garlic||3 Clove (15 gm)|
|Lemon juice||3 Tablespoon|
|Water||3 Tablespoon (Of Boiled Chickpeas)|
|Cumin powder||1 Teaspoon|
|Tahini||1 1⁄2 Tablespoon|
|Curd/Low fat cream||2 Tablespoon|
|Olive oil||2 Teaspoon|
|Paprika pepper||1⁄2 Teaspoon|
|Chickpeas||1 Cup (16 tbs)|
1.Put chickpeas, garlic, lemon juice, left over water of boiled chickpeas, cumin powder and salt, in a processor or blender and process it to a smooth paste.
2. Whisk in the tahini paste or yogurt/low fat cream into the paste just before serving. If you want to store it in the refridgerator for a couple of days, do not add yogurt/cream.
3. Shift to serving dish. To garnish pour olive oil on it,place a few boiled chickpeas and sprinkle paprika pepper over it.
4. Serve at room temperature or chilled.