Hummus – South beach diet phase 1 dip
Boiled chickpeas are the main ingredient used in it. They are rich in fibre and have been proven to lower body cholesterol. You can get them in different colours (black, brown n red) but I chose the beige one today. You can make it from any coloured chickpea but my personal choice would be the beige one. It is the chickpea paste which gives the dish a creamy and silky texture. The dash of garlic adds a lovely flavour to it and the olive oil gives it a glossy look. Bit n pieces of finely chopped mint leaves provide a refreshing taste to your tongue. I am sure you guys will love it to bits!
- 250 gms chickpeas – boiled
- 1-2 tsp pepper powder
- 3 tbsp tahini paste
- 2 tbsp olive oil
- 5 garlic cloves – crushed
- 2 tbsp lemon juice
- 2 tsp finely chopped mint /parsley
Soak the raw chickpea in water overnight.Transfer them to the pan and add about 3 cups of water.
Pressure cook them for 4 whistles. Check whether the chickpeas are soft. Cool them.
Drain the water completely.
Grind them along with garlic pods, olive oil and little water into a fine thick paste. Use its boiled water itself for grinding them.
Add the lemon juice and tahini. Add the salt and pepper.
Whisk it until its all well combined.
Drizzle few drops of olive oil and fold in the mint/parsley. Store it in fridge.
Serve cold with baquette/ toasted pitta bread / crisply toasted local bread.