Tag Archives: Hummus

Spicy Chickpea & Pumpkin Hummus

Spicy Chickpea & Pumpkin Hummus

  • Servings: 1-2
  • Difficulty: easy
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Spicy Chickpea & Pumpkin Hummus

 

 

 

 

 

 

 

Here’s another easy peasy hummus recipe which is utterly pumpkiny delicious.

I read somewhere recently that pumpkin is one of those vegetables we should be eating more of which gave me the idea of incorporating it in hummus.

This hummus is spicy with a hint of natural sweetness. You can reduce the chilli quantity if you like. Also use either canned chickpeas or soak and boil them (this is what I did).

spicy, tasty moreish hummus which can be made in a jiffy

Ingredients

1/2 Cup cooked chickpea

150 Grams pumpkin

2 Heads of garlic

4-6 Hot red chilli

2 Tablespoons tahini

Juice of 2 lime/lemon

1 Tablespoon dry roasted pumpkin seeds

1 Tablespoon olive oil

Salt to taste

Method

  1. Wash the pumpkin and cut it in cubes (leaving the skin on).
  2. Boil it with  pinch of salt.
  3. Once cooked, drain and set aside to cool. Don’t throw away the water it is cooked in, drink it or use it in some other recipe as it is nutritious and tastes quite nice.
  4. Peel and finely grate the garlic.
  5. Wash and chop the hot chilli.
  6. In a food processor, add the chickpea, pumpkin, garlic, chilli, tahini, juice of lime or lemon and salt to taste. If you find the mixture too thick, add a bit of the water in which pumpkin was boiled.
  7. Blend till pumpkin and chickpea are paste-like (a bit coarse is also okay).
  8. Transfer to a serving bowl, add the olive oil and toasted pumpkin seeds, mix well and chill for a couple of hours before serving.

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Hand Mashed Hummus

Hand Mashed Hummus

  • Servings: 1-2
  • Difficulty: easy
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Hand Mashed Hummus

 

 

 

 

 

 

 

This is such a delightful and fun recipe, I am surprised that I didn’t discover it sooner.

It is getting very hot where I am so I prefer simple, light dinners. For instance, some hummus and crackers (with some red wine, of course!) and I am done.

For this recipe to work, the chickpeas have to be meltingly soft. In other words, while this way of preparing hummus is quick and easy, I think it will only work if you soak and boil the chickpeas. Canned chickpeas tend to be a bit firmer so I don’t think they will be malleable enough to be hand mashed. I could be wrong and if you have made hand mashed hummus using canned chickpeas please do share your experience in the comments section below.

I have read some food bloggers discuss the merits of peeling chickpeas when making hummus. Personally, the skin doesn’t bother me so I didn’t peel them. Also, I feel that if you remove the skin, you are losing some valuable nutrition along the way. But if you prefer, feel free to remove the skin. If the chickpeas are cooked till very soft, the skin will come off easily.

fresh, chunky, homemade hummus for the summer soul

You can enjoy this with some pita bread or crackers or on toast or with crudités. Will stay good in the refrigerator for 4 to 5 days.

Ingredients

1/2 Cup uncooked chickpeas

2-3 Tablespoons tahini

1 Tablespoon olive oil

1 Head of garlic

Juice of 1 lime or lemon

Salt to taste

Paprika (optional)

Method

  1. Soak the chickpeas for 4 to 8 hours.
  2. Boil them in plenty of salted water. You can also boil them in a pressure cooker if you like, five pressures on high and you are done. The end result should be wax-like soft chickpeas.
  3. Drain the chickpeas reserving about 1 cup of the cooking liquor.
  4. Peel and crush the garlic.
  5. Juice the lime or lemon.
  6. Once the chickpeas are cool enough to handle, mash them with your hand OR the back of a large spoon OR potato masher.
  7. Throw in the grated garlic, juice of lime or lemon, olive oil, tahini and a bit of salt to taste (not much since the chickpeas have been boiled in salted water).
  8. Add about 1/4 cup of the cooking liquor.
  9. Mix well and check for consistency. Add some more cooking liquor if needed.
  10. Transfer to a serving bowl, sprinkle some paprika if you like and chill for a couple of hours before serving or you can even enjoy it while it is still a bit warm.

Spicy, Low Fat, Hummus

Spicy, Low Fat, Hummus

  • Servings: 2-4
  • Difficulty: easy
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Spicy, Low Fat, Hummus

 

 

 

 

 

 

 

The other day, I needed a last minute favour from one of our neighbours and she very kindly came to my rescue.

In return, I made this hummus by way of thank you. Her verdict? “Par excellence” (her words, not mine!).

This is a super easy, super yummy hummus which can be made in under 15 minutes if you plan to use canned chickpeas (although I went down the soaking-some-dried-chickpeas-for-8-hours-before-boiling-them route).

It is another one of my made-up recipe with what I had in my kitchen.

The reason I describe this as low fat is because there is no olive oil in the hummus itself, only some drizzled on top. I think creamy tahini provides the necessary fat content the dish requires.

velvety, lush hummus with a hint of chilli

Enjoy with some bread sticks or crudités, spread on toast, use as a sandwich filler or in a wrap.

Ingredients

1 Cup boiled chickpeas

2 Tablespoons tahini

1/2 Red capsicum

Head of garlic

Juice of one large lime or lemon

2 Fresh bird’s eye chilli

1 Tablespoon pumpkin/sunflower/any variety of seeds

1 Tablespoon olive oil

Salt to taste

Method

  1. Dry roast the pumpkin/sunflower or whichever seeds you are using till they are a couple of shades darker. Set aside to cool.
  2. Peel and grate the garlic.
  3. Wash and slice the chilli.
  4. Remove seeds and core from the capsicum.
  5.  Wash, coarsely chop and set aside.
  6. In a blender or a food processor, add the boiled chickpeas, 1/4 cup of water, tahini, red pepper, chilli, grated garlic, lemon juice and salt to taste.
  7. Blend thoroughly.
  8. Check for taste. Add more salt or lemon juice if you feel the need.
  9. Transfer to a serving bowl or dish.
  10. Scatter the toasted seeds on top.
  11. Drizzle olive oil.
  12. Chill for a couple of hours before serving.

Note:

  1. You can add garlic cloves instead of grated garlic. Personally, I prefer adding grated garlic because I find that this lends a more garlicky taste.
  2. Don’t go overboard with the chilli. You just want a hint of spiciness.

Avocado & Chickpea Spread

Avocado & Chickpea Spread

  • Servings: 1
  • Difficulty: easy
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Avocado & Chickpea Spread

 

 

 

 

 

 

 

a union of of guacamole and hummus

This is a really easy, quick and delicious recipe which can be used as a sandwich filler, in a wrap, on crackers or toast.

Bread is an occasional indulgence for me. For last night’s dinner, I had spread this on some crusty roll which I also filled with shredded iceberg and sliced onion doused in Tabasco Chipotle. Heavenly!

The chickpea were soaked and boiled but use canned if available for an instant, wholesome spread.

Ingredients

1 Medium, ripe, avocado

1/2 Cup boiled chickpea

1 Head of garlic

Juice of half a lime or lemon

1 Tablespoon tahini

Salt to taste

Method

  1. Coarsely mash the chickpea with the back of a large spoon. Don’t worry if all of them don’t break down, you can leave a few whole for texture.
  2. Peel and grate the garlic.
  3. In a bowl, add the mashed chickpea, grated garlic, juice of lime or lemon and tahini. Mix well.
  4. Now wash and peel the avocado.
  5. Finely cut the avocado and add it to the chickpea mixture.
  6. Break the chopped avocado with the back of the spoon while combining it with chickpea and other ingredients. Once again, if a few pieces remain whole, not a big deal.
  7. Add salt to taste.
  8. Have immediately or if you plan to eat it later, keep refrigerated.

Note:

  1. I have posted a recipe for homemade tahini here.

Easy Homemade Hummus

Homey Hummus

 

 

 

 

 

 

 

 

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).

Ingredients

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

Method

  1. Soak the chickpeas for 8 to 10 hours. If you are short of time, you can use this method to speed up the process.
  2. Boil the chickpeas in salted water till very soft.
  3. Drain them and retain about a cupful of the water.
  4. Peel and chop the garlic.
  5. 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.
  6. If you find the mixture too firm, add some of the reserved water till you get a smooth paste like consistency.
  7. Transfer to a plate and drizzle with olive oil before serving.

I had served hummus with some raw cauliflower, carrots and mooli.

Crudités with Homey Hummus