Hummus, Hail to the perfect appetizer!
Hummus is by far, the most popular Levantine dish known to the modern gastronomical world. Packed with healthy protein, carbs, and fats, this dip is quite versatile and can blend with many flavor infusions. I always keep hummus handy as it makes for a delicious spread that I add to sandwiches, wraps and even salads. I have four different versions to this creamy, delish dish and trust me, this is definitely a winning party appetizer. Just the fancy flavors are enough to make it a must-try! Prepare ahead in time and store for up to a week.
Yum!
1) Classic Hummus:
Ingredients:
Boiled Chickpeas - 1 cup
Sesame Seeds - 2 Tbsp (heaped)
Olive Oil - 3 Tbsp (Save a little for drizzling at the end)
Garlic - 2 Cloves (whole)
Lime Juice- 1/5th Cup or 1 1/2 Tbsp (Adjust according to preference)
Salt- to taste
Method
Throw in all ingredients together and grind to paste. Adjust acidity and salt accordingly. Yes, it’s that simple! Your basic Hummus is ready. Use water to adjust the thickness. Of course, if you do make a sloppy mess of it, don’t beat yourself about it. After all, it is only Hummus to err? :P To fix it, just grind in some leftover boiled chickpeas.
Note:
Texturize according to preference. My preference is coarsely ground but you can grind it to a smooth silky paste. Also, if you fancy, add roasted cumin seeds, paprika powder, parsley and olives as garnish. Oh, and don’t forget that generous drizzle of great quality extra-virgin olive oil, while serving. Trust me, it makes all the difference in taste. :)
2) Spinach Hummus
Ingredients:
Boiled Chickpeas - 1 cup
Spinach - ½ cup (blanched)
Ginger Garlic Chilli Paste - ¼ Tsp
Cashews - 4 to 6 ( soaked in warm water)
Lime Juice - 1 Tsp
White Pepper- ⅕ Tsp
Salt - to taste
Olive Oil- For Drizzling
Grated Parmesan - for garnish
Method:
Grind all ingredients together.
Garnish with olive oil and grated Parmesan. [You know the drill! ]
3) Beetroot Hummus:
Ingredients:
Boiled Chickpeas - 1 Cup
Boiled Beetroot - ½ cup
Olive oil - ¼ cup (Save some for drizzling)
Walnuts- 4-5
Basil Leaves- 2 to 3 ( Too much will leave an overpowering basil flavor)
Vinegar- 1 tbsp
Salt- to taste
Feta Cheese - 1-inch cube (crumbled for garnish)
Method:
Grind all ingredients together. Garnish with Olive Oil and Feta Cheese.
4) Roasted Carrot Hummus:
Ingredients:
Boiled Chickpeas - 1 Cup
Organic Carrots - 1 small (chopped into sticks or batons)
Sunflower or Groundnut Oil- 1 tbsp
Turmeric Powder- ¼ Tsp
Mild Chilli Powder ( Kashmiri) or Paprika - ¼ Tsp
Fennel Seeds - 10 to 12
Cumin Seeds - 10 to 12
Green Chilli (deseeded) - ½ ( use half a small chili)
Coriander Leaves- a few, chopped
Mustard Oil- to drizzle
Salt- to taste
Method
Marinate the Carrots with Turmeric powder and Chili powder.
Roast the carrots on a greased baking tray for 20 to 25 mins at 165’F ( 320’C).
Cool the Carrots before grinding.
Grind all ingredients together.
Garnish with Coriander leaves and Mustard oil.
Note:
If Mustard Oil is not your thing, stick to olive oil.
I would love your feedback, and suggestions and shoutouts. Also, if you have your own unique twists to my humble hummus preps, do let me know!! Hummus away!!
