Hummus, Indian style
I love hummus. I love to dip carrots inside, I love to spread it over a sandwich and top it with some greens, to put it in my salad, or simply lick it from a spoon just the way it is!
Hummus is really easy to make and it's a great company to many dishes. If you have hungry guests waiting for dinner and you have some hummus in the fridge, freshen it up with some olive oil, chop a few carrots, find some crackers or bread in your cupboard and there you go, a tasty appetizer.
This version of hummus is a little unusual as it is somewhere in the category of "Middle East meets India" and is super tasty! I've added ginger, turmeric, a pinch of cayenne pepper and curry leafs (optional), and it has become my favorite. I find that these ingredients due to their digestive properties, helps me digest the hummus easier and it keeps longer in the fridge .
4 cups boiled chick peas
1-2 cups olive oil
1 cup raw tahini
3-5 limes (depending on how juice they are)
1 tbs shredded ginger (can be substituted with 1/2 tsp powder)
4-5 curry leaves (basil also works)
1 garlic clove
1 tsp cumin
1/2 tsp turmeric
1/3 tsp cayenne pepper
1 tsp salt
Roughly chop the garlic and shred ginger.
Mix all ingredients together, either with a hand mixer or a food processor, I prefer a hand mixer as it doesn't require as much liquid to make a purè.
Place the hummus in the fridge for at least some hours to allow the spices to blend together and give the hummus taste.
You can taste your way to the flavor that you like, depending on the strength of your spices, you may like to add less or more than suggested.
If you want a lighter version, you may substitute some of the olive oil with water.
Sometimes I like to mix the hummus into a really creamy consistency which blends all the spices together and other times I mix it more roughly which gives it a more rough texture that can be nice on a sandwich.