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Hummus

  • 1
  • 8
  • 20min
  • 15min

Chick peas are one of the most versatile beans that abound in all major nutrients like vitamin A, vitamin C, iron, calcium as well as fibre. This is a healthier version of the traditional hummus that is made using loads of olive oil. Serve this lemony-garlic chick pea spread on thin whole wheat pita bread and sprinkle a little chilli powder on top for that added spice. I often serve leftover hummus with whole wheat toast for breakfast as a healthier substitute to butter. Try it and I am sure you will enjoy it.

Ingredients

Main Recipe

For the garnish

Cooking Steps

Main Procedure

Step 1 :

Soak the Kabuli chana in water for 6 hours making sure that they are covered with water.

Step 2 :

Cook the Kabuli chana in a pressure cooker. Cool and drain. Keep the drained liquid aside.

Step 3 :

Put the oil, lemon juice, curds, cooked Kabuli chana, garlic, salt and some of the strained water in a blender and blend until smooth. If the mixture is too thick, add 2 to 3 tbsps of water.

Step 4 :

Place this mixture in a serving plate and sprinkle parsley and chilli powder on top.

Step 5 :

Serve with thin strips of vegetables or with whole wheat pita bread.

Shop Ingredients

Hummus

  • Serving is calculated as per the quantity mentioned in the recipe.
  • Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.

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  • Serving is calculated as per the quantity mentioned in the recipe.
  • Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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You probably already have these...

  • Serving is calculated as per the quantity mentioned in the recipe.
  • Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.

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