Monday, 9 July 2012


 This creamy dip is heavenly. I could eat it any time of the day. I would name it as convenient food, always have it in my fridge. 
You could use this High -Protein versatile dip with any kind of sandwiches, salads, breads, or just chopped carrot and celery sticks. 
The best part about making hummus is .. its just a Whizz away !!
You could choose to do a regular version or a low calorie version. The oil here is totally unavoidable. 
I am posting a regular version here... in Oder to do a low calorie version just cut down the oil to your convenience.


  • 1 can canned chickpeas/Garbanzo, drained & rinsed
  • 2 garlic cloves
  • 1/2cup olive oil
  • 2 tbs tahini paste*
  • 1 tsp ground cumin
  • Juice of 1 lemon
  • Paprika

Place the chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice in a food processor and process until combined. If its a very thick paste add little water to make it a smooth paste.
Garnish it with poured olive oil and paprika.

** If you do not have tahini paste you could use 1tsp roasted sesame seed or 1/2 tsp sesame oil.

This post is off to a amazing event Serve it -Blended on Oh Taste and See and to Krithi.

And...  Sorisha & Surabhi for their event Fusion Food

1 comment:

  1. Can u believe I made hummus too today..just that I added some green chilly the oil on top..