Tuesday, March 25, 2014


I had a bunch of tortillas and planned to do some wrap. For wrap base I used hummus. Hummus is an excellent protein dip for pita bread or any tortilla chips. When prepared with fresh chickpeas it tastes wonderful. For instant preparation use canned beans. 

  • Chick peas - 1/2 cup (boiled)
  • Lemon juice - 1/4 cup
  • Tahini - 3 tbsp
  • Garlic - 2 cloves, finely minced
  • Pepper - 1 tsp
  • Salt - to taste

To garnish:
  • Olive oil - 1 tbsp
  • Red chilly powder - 1/2 tsp
  • Finely chopped parsley - 1 tbsp (or cilantro)


Take 1/4+ 2 tbsp cup of chickpeas and soak them over night. Pressure cook it with water for 15 minutes in low flame which will yield 1/2 cup of boiled chickpeas. After the pressure releases drain the chickpeas and reserve the liquid.
Remove the chickpeas to a food processor or blender and add lemon juice, tahini, garlic, salt and pepper.
Puree until smooth adding 3 tbsp of liquid as needed to obtain soft and creamy texture. Garnish with olive oil, parsley and red chilly powder.
Serve with warm pita bread or use as a spread for rolls. Stay tuned for rolls recipe.

  • The measurement given in ingredients list is for boiled chickpeas.
  • If using canned chickpeas, use 1/2 cup of chickpeas and reduce the salt.
  • If you don't have tahini in hand, use peanut butter that tastes equivalently good.


Shama Nagarajan said...

super inviting dear

Priya Suresh said...

Am ready to invite myself to ur place, hummus looks absolutely incredible.

Vimitha Anand said...

Hummus looks too good dear

Vanamala Hebbar said...

Gr8 recipe..

Sangeetha Priya said...

delicious hummus n inviting pics!!!

Shweta Arora said...

Smooth and creamy, Looks really good. goes so well with chips.

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