Hummus Chickpea and Sesame Seed Dip
Chick Pea and Sesame Dip
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
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
Roasted Jalapeño or other peppers
Toasted pine nuts (chilgoza). Mix whole, after making the paste purée
Tabasco or chilli sauce
Avocado and lemon
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.
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.
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.
Transfer to a bowl. Sprinkle paprika powder, parsley/coriander leaves and drizzle the remaining olive oil on top.
Serve with vegetables batons and pita bread cut up into small slices or wedges.