Hummus is an amazingly nutritious dish and a rich source of protein. Originally, it is made up of boiled chickpeas blended with tahini, lemon juice and garlic. It’s is an extremely popular dish in Middle East and now around the globe.
It’s a smooth, creamy paste that melts in your mouth and the taste lingers around your tongue. My friend once asked me whether I know how to make hummus and I was like “Yes”. Next I went to google to find out hundreds of tabs to learn everything about hummus. And today, I bring to you most nutritious, my version of hummus.
A Hummus which is made up with black eyed beans, popularly known as Chawli in India. It has plenty of fiber, protein and by adding these beans to your diet is a great way to boost weight loss.
It’s a very healthy snack that you can eat as dip, spread it on bread and eat as a sandwich or use it a salad dressing.
- 1/2 cup chawli (black eyed beans) – soaked overnight and cooked
- 2 garlic cloves
- 2 tbsp tahini paste (grind together sesame seeds, salt, pepper)
- Lemon juice (half a lemon)
- 4 tbsp dahi / curd
- 2 pinch of red chilli powder / paprika
- 1/4 tsp cumin powder
- 1 tbsp of olive oil
- Salt to taste
- Firstly, add garlic cloves to the bowl of food processor and pulse it until finely minced.
- Then add boiled black eyed beans / chawli to it and pulse it until finely chopped.
- Add in 4 tbsp of curd, lemon juice and tahini paste to it and pulse till the mixture becomes creamy and smooth.
- Finally, add salt to it and mix well.
- Sprinkle a pinch or two of red chilli powder or paprika along with olive oil on top of hummus.
- Serve it in a bowl along with Whole wheat pita chips or bread.
- Soak the chawli / black eyed beans overnight, it will soften the pulses enough and will lend creamier texture.
- Try and use fresh curd. It should not be sour.
- There are 2 variations to this receipe is :
- For basil hummus – Add 1/4 cup basil, add 1/2 cup coriander leaves to the black eyed beans / chawli mixture. It’s green in color and flavored with herbs.
- For Sundried tomatoes hummus – You can add 1/2 cup of sun dried tomatoes to the mixture and pulse it well. Your rich, creamier Sun dried hummus is ready to eat.
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