Hummus is one thing which I always have in m fridge. It serves as a great spread and a dip with almost anything. You can smother your sandwiches with hummus instead of mayo for a healthier version ; top your pitas with hummus for a great appetizer or you can use it as a dip along with crackers, vegetables and chips. i love to have mu hummus with baby carrots! Above all, it is packed with protein and healthier than most dips. I usually follow the basic hummus recipe, but for a change, I occasionally try to add some spices for more flavor. This is my version, you can try it with cayenne pepper, coriander powder etc.
Chickpeas - 1 cup uncooked / 2 cups soaked chickpeas
Tahini - 2 tablespoons
Cumin - 1 teaspoon
Coriander - 1 teaspoon
Garlic - 1 clove
Olive oil - 1 tablespoon
Lemon juice - 2 tablespoons
Water - 2 tablespoons from the cooked chickpeas or just plain water
Salt to taste
Soak the chickpeas overnight or for atleast 8 hours. Pressure cook the chickpeas until soft. Instead of this step you could just use canned chickpeas.
Place all th ingredients together and process until smooth. If you want a chunky hummus do not process it until smooth. You need to use a good quality olive oil which is very important.
Store in an airtight container and refrigerate. It also freezes well.
Drizzle with olive oil and serve with pita bread, vegetables, crackers etc.