Hummus for T& C

Hummus is one of the first recipes that I experimented with and served as a spread to a small gathering many years ago.I was impressed with the result and so were the guests.

When the partner list was announced and I was paired with Min of Bad Girl's Kitchen I selected a couple of recipes before landing on hummus.I was surprised I hadn't blogged about it and so I made this immediately,actually the next day[chickpea had to be soaked].It was different from what I usually made but we enjoyed it.Lil angel had it with Poori!!!

Each month a group of bloggers join to taste and create dishes from a partner blog and it is really exciting.Come and join our fun.The details can be found here

Now back to hummus and here is what Min says about it......

A tangy and delicious chick pea (also called garbanzo bean) puree from the Middle East, Hummus is a perfect dip or sandwich spread, and an ideal component for a Mezza. Preparation is super-quick if you use a food processor. You can soak and cook dry ones, but canned work just as well.

2 to 3 medium cloves garlic, sliced [I used 3]
a large handful of parsley
2 healthy scallions, in 1-inch pieces
3 cups cooked chick peas [I used 2 cups]
6 tablespoons tahini[I used 4 tablespoons]
6 tablespoons fresh lemon juice[I used 3 tablespoons]
salt, cayenne and a little cumin, to taste

1. Place garlic, parsley and scallions in a food processor or blender, and mince.
2. Add chick peas, tahini, lemon juice, and salt, and puree to a thick paste. (you can also do the mincing and mashing by hand. The Hummus will have a coarser texture, but that can be nice too).
3. Season to taste, if desired, with cayenne and cumin (and correct the salt, if necessary). Transfer to a tightly lidded container and chill.

The picture is not very appetizing but the taste was excellent.Didn't have enough time to make a proper click,but the next time I make this I will put up a better pic...

Happy cooking...

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