HUM­MUS WITH CRUNCHY VEG­ETA­BLES

India Today - - FOOD -

Yields about 2 cups hum­mus Hum­mus is made of chick­peas and this makes it a great veg­e­tar­ian source of pro­tein. Make a batch of this and en­joy with cut bell pep­pers, cu­cum­bers and car­rots. Works great as an evening snack.

Ingredient­s

1 cup dried chick­peas, soaked overnight in cold wa­ter 1/3 cup tahini 1 tsp minced gar­lic juice of one lemon 2 tbsp wa­ter 1/4 cup olive oil 1 tsp salt Hot smoked pa­prika for sprin­kling Ex­tra olive oil for sprin­kling Pita bread for scoop­ing

Method

Drain the wa­ter from your chick­peas that have been soak­ing overnight. Fill the

pot with fresh wa­ter (about oneinch over the chick­peas) and bring to a boil. Re­duce heat and sim­mer for an hour, un­til ten­der. Drain and set aside. Com­bine the cooked chick­peas, tahini, gar­lic, lemon juice, wa­ter, olive oil and salt in a food pro­ces­sor. Process un­til smooth. Spread hum­mus in a big bowl and sprinkle with hot pa­prika and driz­zle with olive oil.

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