Friday, March 1, 2013

Hummus Without Tahini


A Middle Eastern Dip...



Chickpea 1 1/2 cup
garlic 4 cloves
lemon juice and zest of 1/2 large lemon
parsley few leaves
salt to taste
olive oil 2 tbsp
mayonise 2 tbsp
paprika few pinches


Soak the chickpea overnight

Preassure cook the soaked chickpea with little salt. make sure its cooked till its easily mashed with 2 fingers. Drain and let it cool completely

Reserve the water.

Peel and crush the garlic, grate the zest of lemon and  squeeze the juice of it.

Add the chickpea, garlic, lemon juice n zest in the blender.

Blend the contents till smooth and creamy.

Transfer it to the bowl and add parsley mayonise olive oil.

Mix it well till everything is combined into a smooth paste.

Serve with sprinkled paprika and toasted bread or pita bread or anything of ur choice.

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