First of all, hummus is not Paleo. This dip is made of chickpeas, which, if you are going paleo for medical reasons, you should avoid. I make hummus once in a while, mostly as a cheat day fare. I love chick peas but they have lectins which can irritate a sensitive digestive system.
Now, with the mercury soaring, a cool and slightly lemony dip to eat with salad is such a treat.
My hummus is kind of desi, I use a lot of chilli and garlic. That is because the Indian palate rebels against mild flavours, we love our spices. Now hummus needs tahini, a spread made out of white sesame seeds which is not a staple in India. We do not have tahini but we do have sesame on our kitchen shelves. So I just roast the sesame and grind it and add it to the hummus. It works.
- 1 and half cup chickpeas, soaked in water for 8-9 hours and then cooked till soft
- ½ cup olive oil... add more if required
- 6-7 garlic
- 1 tbsp lemon juice
- 1 capsicum roasted over a flame, ground
- 3-4 green chillis chopped and ground with the capsicum
- ½ tsp red chili powder or cayenne pepper
- ½ tsp black pepper powder
- 1 tsp cumin powder/jeera powder
- ½ cup roasted and powdered white sesame seeds or ½ cup tahini
- a few sprigs of parsley or coriander/cilantro
- salt as required
- Roast the sesame seeds and then grind them into a powder.
- In a blender, take the cooked chickpeas, the green chilli and capsicum, spices, garlic and coriander, blend them all together..
- Add the powdered sesame seeds, lemon juice and olive oil. Blend them all together.
- Adjust the spices to your taste.
- Serve the hummus with warm pita bread garnished with a few sprigs of parsley and some ground cumin
- Goes well with pita bread, salad and falafel