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Its been almost a year now, since I posted anything on the blog. Sorry for going missing without a word but its been a busy year with lots of personal commitments. Thank you for being so patient.

Well, I am not going to start with a big story after a long break. My history with hummus is not long.I hadn’t heard of hummus when I went for a buffet which sported a vast variety of hummus. Since it looked like a bland thing I decided it wasn’t good and also advised ( I really don’t know what made me do that) my friend against having it.To this very day I regret not trying those varieties of hummus. My next meet up with hummus was when my husband took me to a Lebanese restaurant. I have been a loyal fan since.

So I don’t vouch that this recipe is the authentic recipe for hummus, because the authentic one calls for tahini paste which I dint have in my possession. But all the same, I loved it when I tried without the tahini paste. The best thing about hummus is you can tweak it and make it your own. You can add chilly and make it a spicy hummus, add basil and make it a Basil hummus, Olives for an olive hummus, and as my dear friend suggested add shredded cooked chicken for a non vegetarian hummus( I am yet to try it Neethu ;). Thanks for the suggestion)

You can use canned chickpeas for this recipe, hence saving up on the soaking and cooking time of the chickpeas. I have used kashmiri chilly powder for its milder taste. The amount of garlic in this recipe can be as per your tolerance for garlic.You can use this as a dip for your chips and crackers and what not! Or you use it as a spread on your toast for your breakfast or on you roti as I did which I will share in another post.

Ingredients

Dry Chickpeas – ¾ cup

Garlic – 6 – 8 cloves

Kashmiri chilly powder – ¼ – ½ tsp

Cumin powder – ¼ tsp

Water – ½ cup – 1 cup

Olive oil – 3 -4 tbsp

Salt – to taste

Method

Soak the chickpeas overnight. Pressure cook them for 3-4 whistles till the are soft and give away without any resistance. Roast some garlic on a pan. You can also roast them in your oven. I dry roasted them but you can drizzle some olive oil and sprinkle some salt if you want. In a blender, mix the cooked chickpeas,roasted garlic, kashmiri chilly powder, cumin powder. Give it a blitz, add water and blitz till you reach the consistency you like. Finally drizzle in the olive oil and salt and blitz for a last time.

Serve into a bowl. Drizzle with olive oil and sprinkle a bit of paprika/chilly powder.I sprinkled a bit of cajun spice. Enjoy with your pita bread/nachos/chips/crackers or spread on a toast or roti.