I gave hummus an Indian makeover by adding some Indian spices and adding sesame seeds instead of the tahini paste.
- 2 cups chickpeas (soaked overnight and cooked in a pressure cooker, reserve some cooking water)
- 1/4 cup sesame seeds
- 3-4 cloves garlic
- 1 tbsp coriander powder
- 1 tsp coriander powder
- 2 tsp chili powder (or less)
- 1/2 tsp garam masala
- 1/2 lemon, juiced
- 5-6 tbsp extra virgin olive oil
- salt, to taste
- Food processor
- Toast the sesame seeds on low heat until they pop and release the oils.
- Put the sesame seeds in a blender and powder them.
- Add the chickpeas, garlic cloves, all the spices, the salt, the lemon juice and blend. Stream in the extra virgin olive oil into the food processor as it is blending. If the mixture becomes to thick add some reserved cooking liquid from the chickpeas that were cooked above.
- Cover and refrigerate.
I got the regular Greek pita bread at the grocery store, heated up my grill pan, sprayed some pam on one side and grilled it on medium-low heat so the outside becomes crunchy but the inside of the bread is still soft. Spray pam on the other side and repeat. Cut into wedges and serve with the hummus.
The possibilites of hummus are endless - I have eaten it with crackers, chips, pita bread, fresh veggies, a veggie sandwich etc.