Ingredients
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Directions
Charishma’s Homemade Hummus Dip, This amazing hummus was taught to me by our long-time cook at home, Krishna Bahadur Tamang, whom we fondly call ‘Ustad’ This recipe has thus far been one of my favorites during the course of my pregnancy , This amazing hummus was taught to me by our long-time cook at home, Krishna Bahadur Tamang, whom we fondly call ‘Ustad’ This recipe has thus far been one of my favorites during the course of my pregnancy
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Steps
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1
Done
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1. Wash the Chickpeas and Soak Them Overnight in a Bowl of Clean Water. |
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2
Done
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2. Next Morning Throw Away the Water. Rinse Under Clean Water. |
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3
Done
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3. in a Pot Put Some Fresh Water and Add the Chickpeas. Bring to a Boil. Note: Do not Add Salt or Baking Soda When You Boil the Chickpeas. Just Boil Them in Plain Water. |
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4
Done
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4. Drain and Rinse Under Cool Water. Keep Aside. |
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5
Done
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5. in a Mixer Now Process the Boiled and Cooled Chickpeas, Olive Oil, Garlic Cloves, Half a Teaspoon of Salt, Tahini and Lemon Juice. Add a Little Water as Required So That You Get a Thick Creamy Consistency of the Hummus When You Process It. |
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6
Done
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Remove from the Mixer Once Processed. |
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7
Done
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Store It in an Air-Tight Container in Your Refrigerator. |
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8
Done
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Note: This Keeps Well When Refrigerated For About 3 to 4 Days. Enjoy It as a Dip With Pita Bread or Salad or Even as a Meal in Between Meals as a Healthy Snack. |
