Mamta's Kitchen

Hummus Chickpea and Sesame Seed Dip

Chick Pea and Sesame Dip

Mamta Gupta

This is a creamy chick-pea and Tahini (sesame seed & olive oil paste) dip, originating from Eastern Mediterranean and Middle Eastern region. It is tasty, easy to make and eminently suitable for Indian pallet. You can spread on Pitta Bread/Nan/a slice of bread, or use it as a vegetarian sandwich filling. Makes approximately 250 gm.

Recipe edited February 2015

Ingredients

  • 400 gm. chickpeas in brine tin (400 gm.), drained weight of chickpeas 225gm. You can use equal amount of freshly boiled chickpeas.

  • 4 tbsp. Tahini paste* (buy from Mediterranean grocer or supermarket)

  • Juice of half a lemon, adjust to taste

  • 2 cloves garlic, adjust to taste

  • 1 level teaspoon salt, adjust to taste

  • A large pinch of freshly ground black pepper

  • 1/4 tsp. cayenne pepper or chilli powder

  • 1 tsp. cumin powder (roast cumin is better)

  • 3 tbsp. extra virgin olive oil

  • A pinch of paprika powder for garnish

  • *To make your own Tahini paste, you will need 3 tbsp. white sesame seeds and enough olive oil to make a paste.

  • Any one of these optional ingredients can be added during puréeing to make different flavoured Hummus

  • 2 tbsp. or more chopped fresh coriander or parsley leaves

  • A couple of sun-dried tomatoes in olive oil

  • 4-5 basil (Tulsi) leaves

  • 5-7 stoned olives

  • Chilli flakes

  • Roasted Jalapeño or other peppers

  • Toasted pine nuts (chilgoza). Mix whole, after making the paste purée

  • Green chillies

  • Tabasco or chilli sauce

  • Avocado and lemon

Instructions

  1. Drain tinned chickpeas and wash in a sieve under a tap. If using dry chickpeas, wash and soak chickpeas overnight. Place in a pan of salted water, bring to a boil and simmer for 1 1/2 hour, until soft or cook in a pressure cooker on full, for 15-20 minutes. Tinned chickpeas give perfectly good result.

  2. If you are making your own Tahini* substitute; dry fry sesame seeds on a griddle or tava on medium heat, until light/golden brown and aroma of sesame oil rise. Cool and grind in a coffee grinder. Mix with enough olive oil to make a paste.

  3. Place chickpeas, tahini, lemon juice, garlic, salt, pepper, cayenne pepper, cumin, 2 tbsp. of the olive oil. If you want to add any optional ingredients, add here. Blend to a paste, adding more oil, if necessary. It should be a spreadable or dip consistency.

  4. Adjust seasoning.

  5. Transfer to a bowl. Sprinkle paprika powder, parsley/coriander leaves and drizzle the remaining olive oil on top.

  6. Serve with vegetables batons and pita bread cut up into small slices or wedges.

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