Quick and Easy Hummus

About Quick and Easy Hummus

Ingredients

• Chickpeas (kabuli chane), soaked overnight and boiled till soft 1 cup
• Garlic cloves, finely chopped 4
• Red chilli sauce 1 tsp
• Sesame paste or Tahini ½ cup
• Salt to taste
• Olive oil 1 cup
• Lemon juice ¼ cup
• Red chilli powder ½ tsp
• Fresh coriander leaves, finely chopped 1 tsp

How to Make Quick and Easy Hummus (Stepwise Photos)

Method

1. Put chickpeas, garlic, red chilli sauce, sesame paste, salt and ¼ cup olive oil in a mixer and grind to a paste.
2. If the paste is thick add 2 more tbsps oil to make it thin and smooth.
3. Add 2 tbsps lemon juice and blend further.
4. Once paste is ready, transfer it into a serving bowl and pour 2 tbsps oil on top.
5. Garnish with red chilli powder and coriander leaves.
6. Serve this dip with any flat bread such as pita bread, normal toast or even khakra.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps