A few days ago, we had some delicious hummus, pickled vegetables and pita bread in a small traditional eatery in Bur Dubai. It was so wholesome and filling that I decided to try to make it once back home. Incidentally, Reshmy at BombayCHowparty showed us an awesome way to make a creamy, flavorful hummus.
Plus, being made from chickpeas it is very nutritious! Low in cholesterol and high in manganese, it does make for a healthy snack. Pair it up with diced carrots, cucumbers and lavash. Incredibly versatile, it can even be used as a spread on crackers, in a wrap or in sandwiches. Way to go!
Hummus requires some pre-planning. The chickpeas or chhole have to be soaked overnight. Alternatively, you can drain and use canned chickpeas.
The traditional hummus consists only of chickpeas, tahini paste (sesame seeds), oil and salt. But we can spice it up with almost anything. The sky is the limit. In fact, we even saw hummus ice-cream (didn’t have the heart to try it then, but its on the To-eat list.)
Hummus is actually Arabic for chic peas. But it has now become synonymous with the dip. Hummus bi tahini is the original with sumac, zatar or cilantro.
This time, I experimented with paprika and olives. But mint/ oregano / basil / roasted onions would go brilliantly well. Next on my list is to make raw mango infused hummus replacing the lemon juice. Let me know what else you think will work well in this.