Hummus Dip with Tahini Pasta

While we commonly make quick and easy versions of hummus with chickpeas, garlic and curds, this is a slightly more elaborate hummus dip enhanced with tahini paste.

This authentic recipe has a rich mouth-feel and really strong flavour. Apart from the exciting flavour of tahini paste, the strong taste of garlic and a tinge of lemony tang are also clearly noticeable in this recipe, not to forget the herby touch of parsley.

You can serve the Hummus Dip with Tahini Paste along with Lavash or Chips , to make a wonderful finger food. You can munch on it while watching a movie, but it is so tasty that it can be served at parties too!

You can also try other Lebanese delights like Lebanese Garlic Sauce and Pita Bread .

Ingredients

  • Soaked and boiled kabuli chana (white chick peas)- 1 1/2 cups
  • Thini paste-2 tbsp
  • Roughly chopped garlic (lehsun)- 1 1/2 tsp
  • Lemon juice-2 tsp
  • Thick curds (dahi)- 2 tbsp
  • Olive oil-2 tbsp
  • Salt to taste

For The Garnish

  • Olive oil-1 tbsp
  • a sprig of parsley

Method

  • Combine all the ingredients in a mixer and blend it till smooth.
  • Transfer the mixture on a serving dish, garnish it with olive oil and parsley.
  • Serve immediately with lavash and chips or refrigerate till use.

Tomatoes Garlic Dip

Ingredients

  • Tomatoes-4 nos
  • Red chillies- 4 to 5 nos
  • Garlic cloves-20nos
  • Gingelly oil/ sesame oil-1/2 tsp
  • Salt for taste
  • Water as required

Method

  1. Grind the tomato, chopped garlic cloves, red chillies adding salt and enough water. Do not grind it too watery.
  2.  Heat gingelly oil in a pan till its smoking point
  3.  When the oil starts to smoke, simmer the flame and add the ground paste. 
  4.  Mix well and switch off the flame. Flame should be off. Let the chutney be in the hot   oil  for some time. 
  5. The colour of chutney will change and it will thicken slightly.
  6. Remove in a bowl and serve with roti, stuffed paratha or idli, dosa as per your choice.

Hummus

Ingredients

  • Chickpeas (kabuli chana) - 3 tablespoons
  • Garlic - 1 clove
  • Salt - to taste
  • Tahini - 1 tablespoon
  • Olive oil - 1 teaspoon
  • Lemon juice - few drops

Method

  1. Soak the chickpeas overnight. Boil in fresh water till soft. Cool and remove the skin and put them in a mixer grinder.
  2. Add garlic, salt and tahini, olive oil and lemon juice and continue to blend till absolutely smooth. 
  3. Chill in the refrigerator. 

Fiber Dip

Ingredients

  • Chopped coriander (dhania)- 1 cup
  • Boiled green peas-1/2 cup
  • Roughly chopped green chillies 1 tbsp
  • Piece ginger (adrak)- 25 mm (1”)
  • Garlic (lehsun) cloves , roughly chopped-1 to 2
  • Sugar-2 tsp
  • Lemon juice-1 1/2 tsp
  • Salt to taste

Method

  1. Combine all the ingredients in a blender and grind to a fine paste using little water.
  2. Refrigerate in an air-tight container and use as required.

Curd & Cucumber

Ingredients

  • Hung curd-2 tbsp.
  • Finely grated cucumber-½
  • Mint leaves-4-5
  • Lemon juice-¼ tsp
  • Roasted cumin [jeera]- ½ tsp.
  • Salt and pepper to taste.

Method

  1. Peel the cucumber and grate it. 
  2. Remove the excess water in to it.
  3. Mix the entire ingredient in hung curd sprinkle pepper on to that and serve.