With spring season upon us, we really feel blessed to
notice spring blossoms scattered here and there. Every season has its own way
of making its presence felt. If there is strong and cold winter, then there is spring,
which comes as a balm to sored souls. Summer, has own way of making its
presence felt, being sweltering and hot. And autumn, well, what do I need to
add, autumn whenever spelt, it itself creates vague and beautiful pictures,
enticing our senses with colorful disposition.
Now come back from that whirlwind trip of seasons, step
aside and park yourself in your kitchen, it’s time to cook. Eating with season has
become part of our food plans. And it’s not that something, I pre-plan, but then
it has become a routine. For that matter, I have never seen my Ma or Ma-in-law
making out such plans about eating with season, to them it was all about, what
was really available easily in their respective local vegetable markets, and
which obviously used to be flooded with all the local produce and in accordance
with seasonal fruits and vegetables (I have started a label “Eating with season”
keeping in mind the changes, that are good to include for our day-today grocery
plans and eating habits. I will try to update that label from time to time.)
It was going like that, until came those leading globe explorer,
who with their each expeditions opened up a new world to each one of us. They due to their curiosity, meticulously started exploring new ingredients, new
recipes and new cuisines. And with that, came new discoveries about methods,
ingredients and exploring other world cuisine.
Hummus a great Mediterranean dip, can be relished throughout
a year.Although, served as part of Turkish-style meze platter. You don’t have
to wait for a particular season to relish this mouth tingling dip. All you need
is cooked and boiled chick peas, and I am sure every Indian home keeps dried
chick peas in their pantry. And for those of you, who are always on a tight
schedule, you do have pre-cooked chick- pea cans.
But to get that store-bought quality, one has to make it
with toasted sesame seeds or better if you can get “Tahini paste”. Now Tahini
paste is easily available in middle-eastern stores here in abroad. But in case
you can't get Tahini paste easily, you can use toasted white sesame seeds/ “till”
as in Hindi. And olive oil can also be replaced with normal sunflower oil,
although olive oil is the primary oil used in hummus preparation
.
Now to the recipe
Hummus – A Mediterranean dip
Recipe requirements
- 2 cups of cooked chick peas or use 1 pre-cooked chick peas can
- 1 garlic clove
- 4-5 tbs of olive oil
- ¼ tsp of grounded pepper /cayenne pepper
- 1/3 cup of Tahini paste or use ½ cup of toasted white sesame seeds
- ½ tsp of black pepper powder
- Salt as per taste
- 2 -3 tsps of lemon juice
- Some more olive oil for garnishing
Method
If you are using dried chick peas. Soak those overnight in
water, and next day cook it as usual in a pressure cooker for two whistles. You
can even use canned chick –peas as well.
If you can get Tahini Paste easily, go ahead with it.
However, if you are getting difficulty in finding one, then, use white sesame seeds.
Take white sesame seeds and dry roast them for about 6-8 mints at medium flame
or till they turn out slightly golden. Keep an eye on them while roasting them.
In a blender or mixer, add all the ingredients- cooked chick
peas, Tahini paste or ( toasted sesame seeds) lemon juice, grounded pepper , garlic , olive
oil, black pepper powder and salt. Blend all, if needed add very little water,
just to rotate the mixer blades.
Take out in a bowl, garnish with more olive oil and crushed
red chilly flakes. A smooth and delicious dip is ready as a side to many
appetizers or roasted vegetables or a typical Turkish style meze. You can
garnish with finely chopped parsley as well.
Happy Cooking Friends
