For the records I am huge fan of Hummus. Infact I love creating dips now and then and Hummus is my favorite base. Reason is simple, its very versatile as well it allows us to make everything healthy and heavenly. Ya! Ya! You are getting the drift..I love Tahini 🙂
So everytime I get an opportunity to make Hummus , I try making a new style of hummus. Also I have realised that though have skipped Tahini many times, but if you want a close nutty taste then its a must have. However it does taste good without too. I made Tahini and then also used it in my salad dressings and that worked really well for me.
Even my son like hummus as a spread in his sandwich so we are kind of sorted with this Protein rice dip.
Tandoori Hummus
Ingredients
- 1 cup Boiled Chickpeas
- 2 tbsp White Sesame Seeds
- 2 tbsp Extra Virgin Olive Oil
- 3 cloves Garlic
- 1 tbsp Lemon Juice
- 1 tsp Black Pepper
- 1/2 tsp Salt
- 1 tsp Tandoori Masala
- 1/4 cup Sliced Onions
- 1 Red Chilli
Instructions
For Hummus the most important thing is a base of Tahini, though you can do it without that but if you want the taste to be closer to the original using Tahini makes a better choice.
Roast sesame seeds for two mins and then add them in blender with some water and 1/2 tsp olive oil and make a paste gradually. First it would become coarse and then will slowly in couple of more pulses, will turn into more creamy texture.
Keep the Tahini aside and saute onions with 1/2 tsp oil and then add Tandoori Masala , chopped red chilli and cook for another minute till onions get the tandoori flavour.
Take the blender and add chickpeas , garlic, onions with tandoori masala, salt, black pepper, lemon juice and 2 tbsp of Tahini and start the blender.
With every pulse chickpeas will become more and more creamy, you might have to add some water so it blends well.
Check the seasonings and adjust as per taste and then serve with baked pita bread or toast and enjoy.