Sunday, September 5, 2010
Never really liked hummus. Was always a little too bland for my taste. And then I chanced upon smittenkitchen's kick-ass recipe. All it takes is some forethought in soaking the chickpeas overnight and pressure-cooking it. I throw out the paprka and use the spicy red hot chilli powder I use for my curries. And it comes together in a jiffy. We paired it with some whole-grain gluten-free crackers and had a healthy snack as we watched Coco Chanel. And right now, I feel a thousand years old!!! Au revoir!!!
1 cup dried chickpeas (soaked overnight, pressure cooked)
2 cloves of garlic
1/2 cup tahini paste
1/3 cup lemon juice
chili powder and salt(to taste)
Process them all. Garnish with olive oil, fresh cilantro and chili powder.