Adapted from Nupur’s recipe here
I didn’t have any tahini called for in Nupur’s recipe, so I dry roasted some whole sesame seeds along with a red chilly and some pepper corns, ground it to a powder and added it to the rest of the ingredients to make the hummus. I also used one can of garbanzo beans rather than soaked and cooked beans. I had to make a quick side dish and I hadd the canned variety on hand. And who said, hummus would go only with chips or pita…I served it with dosa and it wend perfectly fine. 🙂
1 can garbanzo beans
2 tbsp sesame seeds
1 tsp cumin seeds
1/4 tsp pepper corns
2 whole red chillies
1 whole head of garlic, roasted
2 tbsp garlic oil
2 tbsp lemon juice
salt to taste
red chilli flakes, pinch
Dry roast the cumin, sesame seeds, the red chillies, pepper corns until toasted and fragrant. Let cool and grind in a coffee grinder or mixer until it becomes a fine powder. Drain and rinse the garbanzo beans, place in the bowl of a food processor along with the garlic, garlic oil, lemon juice and the spice powder. Pulse until it all comes together, but is not pureed. Add salt to taste. Serve with pita, chips or dosa topped with a pinch of red chilli flakes.
Verdict: Very garlicky, yet creamy and addictive. Its going to be featured in my kitchen, on and alongside a lot of unexpected dishes from now onwards.
I am sending this to ‘Cooking with Whole Foods: Legumes/Beans – Chickpeas’ Event.
Also, sending this and my archived post ‘Shakshouka’ to A.W.E.D – Saudi Arabia an event originally started by DK.