Hummus

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. 

Ingredients:

• 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)

Method:

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.

Note:

• 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.