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A dip from the Middle East. Nourishing and easy to make.

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Makes 1 1/2 cups.
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  1. Soak the Kabuli chana for 6 hours making sure that the Kabuli chana are covered with water.
  2. Cook the Kabuli chana in a pressure cooker. Cool and drain.
  3. Put the oil, lemon juice, curds, Kabuli chana, garlic, salt and the strained water in blender and blend until smooth. If mixture is too thick, add 2 to 3 tablespoons of water.
  4. Place this mixture in a serving plate and sprinkle parsley and chilli powder and a spoonful of oil on top.

  1. Serve with thin pieces of pizza bread or thin pita bread.
RECIPE SOURCE : Mocktails & SnacksBuy this cookbook

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 on 25 Mar 13 10:25 PM

The lemon and garlic flavours are very well balanced in the hummus, it does not over power the taste of the chickpeas.A delicious dip, tastes good with lavash, pita, chips, salad and also as a spread on bread or wrap.
 on 10 May 12 09:23 AM

This Hummus recipe is so quick and easy to make. Perfect to serve for a party with Lavash. The drizzling of oil and sprinkling of chilli powder and parsley on top makes it even more tastier...try it to believe it ! My friends and family loved it...