Hummus Dip ( Finger Foods for Kids )
by Tarla Dalal
Added to 104 cookbooks
This recipe has been viewed 45430 times
This popular mediterranean dip offers a unique flavour of chickpea, olive oil and parsley. The dip is traditionally served with bread, but to make it more interesting for your child, serve with bread sticks, crackers or wafers. It tastes delicious!
- Soak the kabuli chana in enough water overnight.
- Next day, drain the chana, add the salt and ½ cup of water and pressure cook for 6 to 7 whistles or till they are overcooked.
- Allow the steam to escape before opening the lid. Cool and strain using a strainer. Keep the kabuli chana and water aside separately.
- Combine the garlic, sesame seeds, lemon juice, curds, oil, salt and ¼ cup of the strained water and blend in a mixer to a smooth paste.
- Add the cooked kabuli chana and blend again till smooth. If the mixture is too thick, add 2 to 3 tbsp of the strained water and blend well.
- Transfer this mixture to a bowl and refrigerate for at least 1 hour.
- Just before serving, garnish the hummus with parsley sprig and olive oil and serve chilled with bread sticks.
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