I had hummus 1st time in Bangalore during one of the office lunch. Well that time i was quite confused weather i like it and not. I didnt understand the taste but as our boss was with us, i actually couldn't s say or ask much about it "what is this dish!". The moment i reach home i searched in net about Hummus thn i got to knw, Hummus is one of the more popular Middle Eastern dips. Served with fresh or toasted pita bread.
Then when ever used to go out, i use to ask for Hummus dip and slowly i started liking it, Now i love it. Probably it takes time people to acquire the taste. Now i always look for good Lebanese joint for light n healthy lunch or snack.
Then i tasted falafel, chicken in pita pocket with hummus and sour cream, i love it so so much. The taste and aroma of Tahini and Olive oil.
Day before yesterday i went for a meeting in Greater kailash 2 Delhi, it was lunch time so after meeting i was happy to see Lebanese joint "Al Zaitoon" just next to my car parking area. I decided to pack my lunch here n will have on the way to home.
Trust me its was pathetic. Pita chicken pocket was bad, whole thing was coming out from the pocket coz the guy who made this, cut it badly n made a whole in between of pocket.
Hummus dip was stinky and sour cream was too sour probably staled.
So i have decided to make at home i tried only once at home this is my 2nd time i made this and i am very happy with my self. Taste is just too good.
Hummus is a very simple n easy to cook recipe, most of the ingredients you can get it at home only. Basically its cooked, mashed chickpeas. Usually in indian family chickpeas use for chole or some of indian dishes with indian spice only.
Hummus makes for a great snack or appetizer. Tahini is an important part of the hummus recipe and cannot be substituted. However, it can be.
For hummus most essential ingredient is Tahini, its a famous middle eastern spread made from sesame seeds.
Tahini, when i heard the name i thought this is something big n from where i will get this...But its nothing just only sesame seeds paste with olive oil SIMPLE!!! Dont get scared by these big big names.
If you do not have tahini not to worry! you can make it at home only or add sesame seeds powder in dip.
This dip can be use as a spread on sandwiches or burgers or with fried starters; fried chicken, kababs, fried veggis, paneer, even as a mid night snacks.
Hummus is the one of the most nutritious dish as its made of boil chickpeas, olive oil, sesame seeds. Sessme seeds is high source of protein and calcium, even more than milk. People who is allergic to milk can have Sesame seeds as an substitute. This is good for all age group.
I knw only this hummus recipe but can be different- different variants (need to experiment more). Here i made pita bread from wheat to avoid Maida (refined flour) and make it more healthy.
You can refrigerate the dip for 6-7 day so can make little more to store :-)).
Preparation Time: 15 minutes | Cooking Time: 30 minutes | Serves: 6 serving
Ingredients:
For Hummus:-
For Hummus:-
- Chickpeas - 1 1/2 cup soaked in water over night or 5-6 hour and cooked till soft
- Olive oil - ½ cup or more as per requirement
- Garlic - 3-4 cloves
- Lemon juice - 1 tbsp
- Red chili powder - ½ tsp
- Sesame seeds or Tahini - 2 tbsp
- Jalapenos - 2 tbsp ( here i used home made jalapenos)
- Olives - 6 to 8 whole piece
- Salt - as required
- Wheat flour - 2 cup
- Dry yeast - 7 gm or one sachet
- Sugar - 1/2 tsp
- Salt - 1/2 tsp
- Dry herbs - 1 tbsp
- Coriander/cilantro - Few sprigs
- Garlic - 8-10 cloves, chopped
- Water - as required
- Olive oil - 1/2 tsp
Direction to make:
Pita Bread
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
Combine flour, herbs, garlic and salt in large bowl. Make a small well in the middle of flour and pour yeast water in this.
Slowly add warm water, and stir with wooden spoon or rubber spatula until elastic.
Knea the dough for 10-15 minutes. When the
dough is no longer sticky and is smooth and elastic, it has been
successfully kneaded.
Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.
Cover the dough with cling flim and keep it aside. Allow the dough to sit in a warm place for about 1 hours, or until it has doubled in size.
Preheat the oven in 220 degrees C with baking tray.
Once dough doubled in size, knea the dough gently and roll out in a rope and make medium sized balls from the dough, keep these covered again for 10 minutes.
Dust some flour and roll each ball into a flat circles about 1/4" thick. Sprinkle the cilantro on top. You can give any other shapes as well like round, oval, squar or shaped as you want. keep these rounds covered loosely for 10 minutes more.
Place the rolled dough in a baking tray, bake for 5-6 min on 200 degrees C. Please keep eye on it. Make sure rack is at the very bottom of oven.
Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
Unfortunately, due to power cut i have to make few on Gas Tawa but result will come out same only difference is on tawa you will get brown or black spots, but when you bake them you won’t get any spots.
Now your pita breads are done. Can be cut in desire shape and serve.
You can store Pita breads in refrigerator for month but in a zip lock or bread box and can be store for up to week in a airtight box and use whenever you want.
When you have pita in store you can make any quick snacks, sandwich combinations, rolls and fillings...with different dips and spreads.
So happy to see pita pocket came out very nice :-)).
Hummus
Soke the Chickpeas over night and cook it with 1/2 tsp of salt, for about 20 min in pressure cooker.
I
dont not have Tahini so i used sesame seeds, so start with roasting the
sesame seeds in a pan till it turn golden. Make sure it should not
burn.
Place the sesame seed in a blender, add olive oil and make a fine paste. I was having little difficulty to make fine paste. For that not to worry add handful of chickpeas, it will help to make fine paste.
Now add the chickpeas, garlic, jalapenos, olives and salt in the same blender. Process for 15 to 20 seconds. Stop, scrape down the sides of
the bowl, and process for another 15 to 20 seconds.
Add the lemon juice
and water (i kept the chickpeas boiled water). Process for 30 seconds. then scrape down the sides of the bowl and again process. With the processor
running, drizzle in the olive oil. It will become smooth paste.
To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with red chilli pw and olives if desired.
Can be store this dip in a air tight container in refrigerator up to 6 -7 days and use whenever you want to hav.
See! how simple to make Hummus. Some time you can buy ready made pita breads from market, if you have no time to make pitas. Hummus takes very less time if you have all the indigents with you. In fact you can make Tahini and store. Some time tahini can be use a dip on sandwiches and rolls.
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