HUMMUS INDIAN WAY
Ingredients
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
Salt 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)