Hummus with
Cilantro and Pumpkin Seeds
Ingredients.
Chickpeas 1
cups.
Garlic
cloves crushed 5 nos.
Baking
powder 1 tsp.
Lemon juice
4 tbsp.
Tahini ½
cups.
Olive oil 4
Tbsp.
Salt to
taste.
Cilantro
leaves chopped 3 tbsp.
Fried
pumpkin seeds 2 tbsp.
Preparation.
Soak the chickpeas
in water overnight and drain.
Cook the
soaked chickpeas in a vessel vessel adding enough water, crushed garlic cloves
and the baking powder. The baking powder
quickens the cooking process.
When cooked
drain water ater and place the cooked chickpeas in cold water.
Now remove
the skin from the chickpeas by lightly stirring them and removing the skimming
skin using a slotted spoon.
Drain the
chickpeas and place them along with the garlic in a Mixer grinder and grind
them into a fine paste. Now add the tahini, lemon juice and salt and grind
well. Add boiled water if needed to adjust the consistency of the Hummus. When
done transfer to a bowl, cover it airtight and keep in a refrigerator. It can be stored upto three days in a refrigerator.
Garnish
with chopped cilantro and pumpkin seeds before serving. Sprinkle few drops of
olive oil over the hummus.
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