This Middle-Eastern dip contains super foods that may naturally aid in weight loss. Chick peas and olive oil are heart-healthy, the chickpeas is a great source of fibre and best of all, packed with plant-based protein. Hummus is a naturally gluten-dairy and nut-free dip and so is an excellent option for people with certain allergies or intolerances. And guess what? It is easy to make and can be made in advance. So the next time you throw a party, impress your friends with home-made hummus. Serve it as a spread on your favourite wraps or pita pockets, or pair it with crunchy foods like celery, carrots or cucumbers.
Details
4
10 minutes
10 minutes
2/gm
Print
Ingredients
Boiled Kabuli Chana (Chickpeas) 100 gms
Garlic Cloves 20 gms
Tahini Paste 20 ml (Roast sesame and make it into a paste adding water)
Lemon juice 10 ml
Cumin Powder 5 gms
Paprika Powder for garnish
Extra Virgin Olive Oil 5 ml
Salt to taste
Directions
- Strain the cooked Kabuli chana.
- Add all the ingredients except paprika powder and make it into a fine paste using cold water.
- Season with salt and lemon juice. Remove it into a bowl, add a dash of extra virgin olive oil over the top and sprinkle paprika on top.
- Serve along with falafel, hot pita or use it as salad dressing
- Hummus can be stored in the refrigerator for 4-5 days.
Chef’s Twist :-
For a spicier hummus, blend chipotle peppers in adobo sauce along with the other ingredients.