Thecha Hummus


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Thecha Hummus

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 21 cookbooks   This recipe has been viewed 7024 times

This recipe is an innovative fusion of Maharashtrian and Lebanese cuisine, which is sure to thrill your palate.

Hummus is a creamy accompaniment made of white chick peas, olive oil and garlic; while Thecha is a super spicy all-time favourite Maharashtrian accompaniment made of crushed chillies and garlic.

We have combined the best of both these dishes to make a Thecha Hummus that is both creamy and spicy.

This interesting hummus can be served as a dip at parties. If you lean towards the Lebanese side, you can serve it with pieces of Lavash , or if you prefer a desi touch, serve it with Bhakri .

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Thecha Hummus recipe - How to make Thecha Hummus

Preparation Time:    Cooking Time:    Total Time:     Makes 1 cup (14 tbsp )
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Ingredients
1 1/2 tbsp roughly chopped fresh red chillies
1 tbsp oil
1 1/2 tbsp roughly chopped garlic (lehsun) (lehsun)
1 cup soaked and boiled white chick peas (kabuli chana)
1/4 cup curds (dahi)
2 tbsp olive oil
salt to taste

For The Garnish
olive oil for drizzling
sprig of curly parsley

For Serving
lavash
Method
  1. Heat the oil in a broad non-stick pan, add the red chillies and garlic and sauté on a medium flame for 1 to 2 minutes.
  2. Combine all the ingredients in a mixer along with the red chilli-garlic mixture in a mixer and blend till smooth using ¼ cup of water.
  3. Transfer the mixture into a deep bowl, drizzle little olive oil over it, garnish it with a sprig of parsley and serve chilled with lavash.

Nutrient values (Abbrv) per tbsp
Energy54 cal
Protein1.2 g
Carbohydrates3.7 g
Fiber1.7 g
Fat3.8 g
Cholesterol0.6 mg
Sodium2.1 mg

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Reviews

Thecha Hummus
5
 on 07 Nov 16 09:22 AM


Spicy food is something i love and Hummus is also my favourite. This thecha hummus is a unique recipe and the outcome was amazingly declicious. Initially i did not find it that spicy but when i gulped it completely, i felt the spiciness later. It is a wonderful recipe.