Easy, creamy Eggless Custard Vanilla Ice Cream Recipe that is made in the freezer. You can also customise it too for your favourite flavours! Try it!
H for Hummus!!!
In this edition of Blogging Marathon we are redoing alphabets.
Haha!! Got your attention the BM this month is Blogging with alphabets we are doing international, traditional, street foods and baking with alphabets’. Thankfully Valli has left it the team members to choose the theme for the alphabets and I am in my scatterbrain style jumping from one theme to another.
Here is what I have been featured here till now
So today for H as we have already guessed its Hummus.
According to of course Wikipedia
“Hummus is a Middle Eastern and Arabic food dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic. Today, it is popular throughout the Middle East, Turkey, North Africa, Morocco, and in Middle around the globe.”
For people like me who had not heard of hummus till now,” hummus is served As an appetizer and dip, hummus is scooped with flatbread, such as pita. It is also served as part of a meze or as an accompaniment to falafel, grilled chicken, fish or eggplant. Garnishes include chopped tomato, cucumber, coriander, parsley, caramelized onions, sautéed mushrooms, whole chickpeas, olive oil, hard-boiled eggs, paprika, sumac, ful, olives, pickles and pine nuts . Outside the Middle East, it is sometimes served with tortilla chips or crackers.
Hummus ful (pronounced [ˈfuːl]) is topped with a paste made from fava beans boiled until soft and then crushed. Hummus masubha/mashawsha is a mixture of hummus paste, warm chickpeas and tahini.” (Courtesy Wikipedia).
My first encounter with the virtual hummus was at the Tarla Dalal site. I just bookmarked it and forgot all about it till I started hunting for recipes for this marathon. But then when I made my hummus I used the recipe from Vardhini but modified it to suit our tastes.
To make hummus you will need
- 1 cup chick peas or garbanzo, soaked and cooked
- 1 clove garlic
- 1 tsp lemon juice
- 3 tblsp sesame seeds
- 4 tblsp olive oil
- Salt to taste
- 1 green chilli (optional)
- Roast the sesame seeds till they are well roasted; if they crackle they are done. Set aside.
- Add all the ingredients in the mixer/blender and blend to a smooth paste.
- I served it with whole wheat bread you can serve it with pita bread.
- In case you are using tahini paste then you do not need to add the sesame seeds and then 2tblspns of olive oil is enough.
- To make tahini you can roast the sesame seeds and blend it with oil in the proportion of 1: ¼ cup.
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