Hummus Dip


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Hummus is the Arab word for chickpea. Commonly known in the United States by its Spanish name, 'garbanzo' bean. You don't have to pick the chickpeas, dry them, soak them, peel them, and then grind them with a mortar and pestle any more. It is easy to pick up a couple cans of garbanzo beans, and toss them into the food processor. And the recipe does not suffer at all. 'Hummus' has become synonymous with the dip,this is an excellent version, if not the best hummus recipe.

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Hummus Dip recipe - How to make Hummus Dip


Preparation Time:    Cooking Time:    Total Time:     3Makes 3 cups
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2 cups canned kabuli chana (white chick peas) (garbanzo beans) , liquid reserved
2/3 cup tahini paste
5 tbsp olive oil ,
1/4 cup lemon juice
3 garlic (lehsun) cloves
salt and freshly ground black pepper powder to taste
1 tsp dry red chilli flakes (paprika)
1 tbsp fresh parsley , chopped (optional)
  1. In a food processor, puree the chickpeas, tahini, 3 tablespoons olive oil, lemon juice and garlic until smooth, add little of the reserved liquid if the mixture seems too thick,it will be slightly grainy. Season it with salt and pepper. Transfer to a shallow bowl or plate.
  2. Combine the paprika and the remaining 2 tablespoons olive oil, drizzle the mixture over the chickpea mixture, and garnish with chopped parsley, if desired.
  3. Serve with pita bread triangles, breadsticks or pieces of sourdough bread.

Handy Tip

    Handy Tip
  1. You can make your own tahini paste in a food processor or blender by grinding toasted sesame seeds. Toast the sesame seeds in a skillet over medium heat until golden brown for about 3 minutes,cool and then grind.

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This recipe was contributed by LOPA SHAH on 15 Apr 2011
Hi I,am LOPA staying at Vile Parle with my parents.By profession I'am an Advocate.I like music,watc...

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