Hummus is a very popular dip in the Middle Eastern countries made from cooked chickpeas. This essentially needs a sesame seed paste known as Tahini. There are loads of flavoured hummus available in the market. It is a super healthy dip, made of fresh/boiled ingredients with loads of olive oil.
Those of you who saw the recipe I posted yesterday would know that the Hummus recipe was coming up next. I made some homemade Tahini, as ready-made Tahini paste is hard to come by easily in India. You may find it is some exclusive stores in certain cities. Such exclusive stores which stock up of world foods is not close to the place I live, in Bangalore. Anyways it is a pretty simple recipe. One does not really need to go hunting for store-bought Tahini. It is ready in a jiffy. Check here for the – Tahini Recipe.
Now once you have Tahini ready, all you need is a can of chickpeas or you can soak a cup of chickpeas overnight & cook it till tender. The rest of the ingredients are pretty easy to find too. A small bunch of fresh coriander, juice of lemons, a few cloves of garlic, some coriander powder, extra virgin olive oil and some salt to taste… that is it.. blend them all together & your done..
Hummus is traditionally served with flatbread such as Pita or as a part of meze. It is also served as an accompaniment to falafel. You can also eat hummus with some tortilla chips & salsa, instead of the guacamole/sour cream on the side.
I always used to pick flavoured hummus tubs like – Jalapeño hummus, Thai sweet chilli hummus, Red pepper hummus etc. from stores when living in the UK & eat them with crudités or with tortilla chips. You can even eat it as it is.. Both K &I love hummus as it is, it’s really really tasty & does not actually need an accompaniment with it, just dig in & I guarantee that you will lick your fingers clean..!
Ingredients: (Serves 3) Preparation Time: 10 mins
Chickpea’s – 1.5 cups
Note: You can pre-cooked canned chickpeas, washed & drained. Else you can also soak 3/4 cup of chickpea’s overnight, throw away the water used to soak the chickpea & cook it in fresh water till tender, drain away the water and use it for this recipe.
Coriander – 1 small bunch washed & roughly chopped, reserve some chopped leaves to garnish
Note: Let the stalks be, they add a lovely flavour
Garlic cloves – 3, peeled & roughly chopped
Tahini – 1 tbsp
Coriander powder – 1/2 tsp
Lemon juice – 2 tbsp of freshly squeezed juice
Extra virgin Olive oil – 3-4 tbsp or use as per required
Salt to taste
Throw in all the ingredients into a blender jar. Blend until smooth. If the hummus is dry, add some more olive oil. This is a pretty thick, shiny/glossy dip, very flavourful too. The Tahini adds a nutty feel & the lemon-coriander add its tangy bit & freshness…!
Transfer to a serving bowl. Garnish with some olive oil & some chopped cilantro.
Serve it as a dip with some falafel & pita bread or with some tortilla chips or with crudités.
This is for those who love Yogurt dips or fillers for wraps or salads. Tzatziki is a Greek or Turkish meze used as a sauce for Souvlaki or gyros.
Tzatziki is made from thick strained yogurt, mixed with cucumbers, salt, garlic, olive oil along with some lemon juice mixed with some dill/parsley/mint. Tzatziki is always served cold.
When I had first tasted tzatziki it had dill in it. In the recipe I will be posting today, I used mint. Also I used Greek set yogurt & added a pinch of crushed black pepper. Instead of lemon juice I used some red wine vinegar.
Ingredients: (Serves 4) Preparation Time: 5 mins
Cucumber – Half portion of a medium-sized cucumber, peeled & de-seeded
Greek yogurt/ any thick-set/ strained yogurt – 250 ml
Red Wine Vinegar – 1.5 tsp
Garlic clove – 1, minced
Black peppercorns – A pinch, freshly ground
Extra virgin Olive Oil – 1 tsp
Mint leaves – 7-8, finely chopped
Salt to taste
Grate the cucumber and squeeze out any extra water out of it using your hand. Throw the water away. This is to prevent the tzatziki from getting watery as time passes by.
Take a big bowl, empty the yogurt, mixed garlic, red wine vinegar, grated cucumber,chopped mint, olive oil, ground black pepper, salt to taste. Mix well. Adjust salt if required.
Chill this in the fridge for sometime before you serve.
Serve along with some Pita bread or Souvlaki or gyros. For the Souvlaki recipe check – Greek Souvlaki wrap with salad & tzatziki.
Will taste good with any mediterranean starter.
- Tzatziki Recipe with Mint (healthy-weight-loss-made-easy.com)
- Design Mom’s Fresh Tzatziki Recipe (potterybarnkids.com)
- Tzatziki! (caprinecuriosities.wordpress.com)
- Mediterranean Meal – Lamb Kebab Success! (themeekqueen.wordpress.com)