This Hummus recipe was the outcome of a Heart attack.
My friend went on a health spree when her husband had a heart attack. Everything in her kitchen suddenly was centered on Low Cal and that is how we were introduced to this amazing Hummus.
I have served it as a spread on bread, BBQ, and salad and it has always been appreciated. The other reason I prefer this recipe is that it comes out so well without tahini.
Extremely handy on a weekday breakfast especially when am running late, everyone is handed over a cucumber hummus sandwich and sent off. My fridge is always stocked with dips, and Hummus is a permanent feature whether plain or the beetroot flavored one.
Serves – Makes 1.5 Cups of Hummus. Time – 10 minutes + Boiling time – 25 minutes. Soaking time – Overnight
- Chickpeas/Chhole – 1 cup soaked overnight
- Garlic cloves – 2
- Olive Oil – 1 tsp
- Thick Curd – 2-3 tsp
- Beetroot (optional) – 3 inches
- Water – 3 cups
- Pepper – 1 tsp
- Salt to taste
- Boil chickpeas with beetroot in a pressure cooker for 25 minutes. If its overdone don’t worry
- Strain the boiled chickpeas & beetroot piece and discard the water
- In a blender, add chickpeas, garlic, salt, pepper & olive oil and blend till a fine and smooth paste
- Add curd 1 tsp. Depending on the consistency, add more. It should be neither thick nor runny. Just perfect for spreading on pita!
- If you find the color to be light for beetroot after discarding the water(step 2), make beetroot puree by boiling it separately and then grind it. Add this puree to the blender while grinding the chickpeas(step 3)
- I put 2 tsp of pepper since we all prefer the taste
- For the plain hummus, add an olive while grinding the chickpeas to give it a nice flavor. Don’t try this stunt for beetroot version