Wishing my kooky readers a very Healthy and Happy 2014.
The theme of our New Year’s day menu was Persian. For starters, I served a healthy plate of crudités with hummus I made at home. Now I am not sure whether Iranians eat hummus but I thought it went with the given theme!
Here’s my low-fat version of the popular chickpea dip made with homemade tahini (of course, you can substitute with shop bought one instead).
1 Cup uncooked chickpeas
2 – 3 Tablespoons tahini
1 Head garlic
Juice of 2 limes or lemons
1 Tablespoon olive oil (for when pureeing chickpeas)
1 Tablespoon olive oil (to drizzle on hummus when serving)
Salt to taste
- Soak the chickpeas for 8 to 10 hours. If you are short of time, you can use this method to speed up the process.
- Boil the chickpeas in salted water till very soft.
- Drain them and retain about a cupful of the water.
- Peel and chop the garlic.
- In a food processor or a blender, make a puree of the boiled chickpeas, tahini, garlic, lemon juice, olive oil and a pinch of salt.
- If you find the mixture too firm, add some of the reserved water till you get a smooth paste like consistency.
- Transfer to a plate and drizzle with olive oil before serving.
I had served hummus with some raw cauliflower, carrots and mooli.
- What is Hummus and is it Healthy? (hummusrecipe.wordpress.com)
- Easy Hummus Recipe with Nutrient Analysis (wellnessinspired.net)