Real hummus, makeshift non-pita bread
Its time for a comeback. And a comeback of this sort, battling laziness and the lack of time, doesn't just happen. It needs inspiration. And I found inspiration here. And here. And also in a recipe Anand shared with me yesterday, straight from his Israeli friend's home.
So if you're looking for inspiration to get back into the kitchen, this could very well be it. Easy to do, gorgeous to look at, simply yummilicious to taste, and you can do it all be done in no time at all!
Here's what you need:
1 cup kabuli channa (white) soaked overnight
1.5 tablespoons Tahini (easily available in stores, thought Praerna tells me you can do without it too!)
Chopped coriander, to garnish
Here's what you need to do:
Pressure cook the channa for about 20 minutes, in sufficient water and a dash of salt. When it cools, put the channa with just a little bit of the boiling water in a blender.
Add in one and a half tablespoons of Tahini.
Next, slice a nice ripe lime in half and add in the juice of one half. Save the other half for later.
Then, in goes the olive oil, salt, pepper and the jeera powder.
And we're done.
Pulse till nicely pasty, and pour into a serving dish/bowl.
Drizzle with the juice of the other half of the lime and some more olive oil. Sprinkle with chilli powder and freshly chopped coriander. And we're done!
Erm, almost done, save the makeshift non-pita bread. Which in our case was actually store-bought pizza base, which i cut into wedges, slathered with butter and toasted on the tawa till golden brown.
Together, even the makeshift pita bread totally hit the spot.
To go with it, I whipped up a quick salad, because one must have some veggie quotient too!