1 Cup Chickpeas – Boiled
1 Cup Tahini/Tahina paste
1 Cup Olive Oil
2 No Garlic Clove – Chopped
¼ Teaspoon White Pepper
½ cup Water
2 Tablespoon Lemon Juice
¼ Teaspoon Salt (to taste)
(Use either fresh vegetables and cut them in sticks or used the pickled vegetables).
(Any other vegetable, which can be eaten raw)
- Include all the ingredients of the hummus in a blender or food processor. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
- If hummus is too thick, include water and olive oil alternatively. Blend until smooth and desired consistency is achieved.
- Put some oil in a non-stick frying pan. Place pita bread in it and warm it. Then place another pita bread on it and warm them together. When pita bread is ready remove it.
Garnish and Serving
- Put the hummus in center of a plate with the help of a spoon. After putting the desired quantity, use the backside of spoon and move the spoon in spirals. It will help to spread the hummus evenly in the plate.
- Create a shallow well in the centre of the hummus.
- Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional). Add a small amount (1-2 tablespoons) of olive oil in the well. Place few chickpeas in it and garnish with parsley (optional).
- Dip a fork in the water and then put it in Paprika Powder. Now use the fork to give pattern on the sides of hummus.
- Put the vegetables around hummus in form of groups.
- Cut the pita bread in triangle form and put within vegetables’ groups.
For a spicier hummus, add a sliced red chili.
Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.