If my grandmother was here today she would have really smirked at this recipe and said whats so fancy about this channe ki chutney that you eat with papad.Well however you name it is essentially chickpea chutney.
Some Channa or Chickpeas(as everybody outside of Bharat desh calls it) and a few olives here and a couple garlic cloves there and voila here is your hummus.If you are applauding my amazing writing skills then let me tell you that they are inspired from the barrage of nursery rhymes which have now entered my sacred erstwhile childfree house because I am a good mother and thus I must teach my baby about cows and spiders and spouts.Why spouts though?Whats the point?
Personally I hate the name “Hummus”.Its pronounced Hooomus.It really gives me the yuckies .
But what it lacks in its name it totally makes up in taste. Off course the added bonus of it being high in protein and nutrient dense does help too.
Hummus equation is simple
Good Quality ingredients=Good quality Hummus.
Other than that I would say go nuts with the combinations.Heck you can chuck the chickpeas and use kidney beans or soy beans instead and still call it hummus.
Anyhooo this is the basic recipe of hummus and if you are a first timer follow the recipe at least that first time till you get it right and then branch on to make variations.
I love serving this with some carrots, cucumbers and radishes but it also tastes amazing with pita bread and the kulchas. This is also a great replacement for butter on your toast and mayonnaise in your rolls.
- 1 and 1/2 Cups Chickpeas-Canned or Boiled.
- 1/4 Cup Olive oil Reserve 1 tbsp for drizzling on top
- 1/4 Cup Black Olives
- 1/4 Cup Tahini Optional
- 2-3 Garlic Cloves
- 2 tbsp Lemon Juice
- 1/4 cup Water
- Salt to Taste
- Paprika or Chilli Powder to sprinkle
Roast the Garlic cloves with the skin on in an oven for 10 minutes or dry roast it in a pan for 2-3 minutes on medium heat.
Remove from the heat and peel the garlic cloves once cool.
In a grinder or food processor add the Tahini,lemon juice,Olives,olive oil, salt, chickpeas and the water and bliltz till you get a smooth paste.Add more water if required.
Adjust the Salt if needed.
Once you get a fluffy pasty consistency scoop it out in a bowl.Top it with the reserved 1 tbsp olive oil.
Garnish with chilli and coriander leaves.
-If you are boiling the dry chickpeas/chole,soak it overnight and pressure cook it for 10-20 minutes with enough water to completely submerge the chickpeas.
-Tahini is a paste made with white sesame(til) and can be made at home by grinding roasted sesame or store-bought.