I did a Lebanese cuisine theme last month where I posted about pita bread, falafel and labneh. I was so tempted to replace labneh with Hummus but then I saved it for this month’s protein rich theme. Hummus is a tasty and healthy alternative to the not-so-low calorie cheese and butter. I can have it with practically anything, be it vegetables or bread or breadsticks. The main ingredient in hummus is chickpeas / garbanzo beans / kabuli chana. The beans with some tahini / sesame seed paste and olive oil brings a beautiful explosion of flavours in your mouth when you bite into a hummus dipped pita. Now it is easily available in supermarkets but making it for yourself is so simple that I would think it almost criminal to buy. Except when it is a mid morning craving, of course – then all rules fly through the window.
There are many variations to the hummus. Beetroot hummus and red pepper hummus are quite popular. My dish, here, is the classic hummus without any additional flavour. So here goes –
Protein – Chickpeas / Kabuli Chana
Recipe adapted from here
Makes one large cup
WHAT WE NEED
Chickpeas 1 cup
Extra virgin olive oil 2 tbsp
Tahini 1 1/2 tbsp
Lemon juice 1 tbsp
Garlic 1 clove
Salt 1/2 tsp or to taste
WHAT TO DO
- Soak the chickpeas in 3 cups of water for 6 hours or overnight. If you are using canned chickpeas then you can skip the soaking and cooking of the chickpeas
- Drain the water and pressure cook the chickpeas with 2 cups of water for 3 whistles. Let it cool
- If you have the time and patience, pinch the outer skin of the chickpeas to make a smoother hummus. If you sit with the chickpeas in front of the TV, it takes about the time for one episode of your favourite show. ( I am binge watching Suits these days).
- Transfer the chickpeas to a blender.
- Add all the other ingredients to the blender – extra virgin olive oil, tahini, lemon juice, garlic clove and salt
- Blend for around a minute. Taste to see if you need little more of any ingredient. Personally I added few drops of oil and lemon juice
- Scrape down the sides of the blender jar and blend again for a smooth paste
- Transfer it to a bowl
- Enjoy with pita or vegetables or any other snack of your choice
- It can be used for one week if stored in the refrigerator in a sealed container