first_imgIngredients Chickpeas (dried) 2 cups of Baking Soda 1 tsp Garlic 3-5 cloves Lemon Juice 10 ml Kosher Salt 1 tsp Tahini 30 gm For Kachumber Hummus Cucumber (chopped) ¼ cup Onion (chopped) ¼ cup Tomato (chopped) ¼ cup Lemon Juice 1 tsp Also Read – PUMPKIN MASH, TAMATAR RASSASalt to taste Hummus 6 tbsp For Beetroot Hummus Roasted beetroot puree ¼ cup Hummus 6 tbsp Preparation Soak chickpeas in water for 12-24 hours, then drain and rinse them. Cook the chickpeas with 3-5 cloves of raw garlic. Peel the chickpeas. Drain and rinse the cooked beans, until no bubbles remain. Set the cooked cloves of garlic aside and peel the chickpeas. The skins should slide off quite easily when you gently “pinch” each bean. Discard the chickpea “skins” once finished. Make a chickpea puree by adding 3 cups of the peeled chickpeas and cooked garlic to the food processor, then seal it. Mix the lemon juice and salt together in a small bowl until the salt dissolves, and then slowly pour this mixture into the food processor until they are smooth. Add tahini and water. Let the food processor run for 4-5 minutes, to help make the hummus fluffy and smooth. For Kachumbar Hummus: Mix all the ingredients adjust the seasoning and mix with 4 tbsp of hummus. For Beetroot Hummus: Mix the puree in 4 tbsp of hummus and mix well. (Courtesy: Chef Pawan Bisht, Verandah, New Delhi)last_img

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