Who doesn’t like hummus? Well! Maybe some don’t but I am yet to meet someone who doesn’t like at least some kind of hummus. It is one of the best ways for vegetarians to enjoy protein and for moms to camouflage some veggies into these deliciously healthy treats.
There are no hard and fast rules to make hummus. Fruits, veggies, or herbs, whatever your family favourites are , toss them in with some boiled or roasted chickpeas , add garnish of your choice and you are sorted. One ingredient however I feel is indispensable and that is garlic. While I usually add chopped garlic to my hummus, this time I decided to swap it with some roasted garlic and boy did it make a difference to flavours. Just roasted garlic into my hummus from now on.
This amongst other kinda hummus feature regularly in our lunchbox with rice crackers or celery sticks.
It keeps very well in the refrigerator for a week to ten days.
- Roasted Red bell pepper - 3/4 cup
- Roasted Chickpeas- 1 cup
- Lime juice- 4 teaspoons
- Roasted Garlic- 1.5 teaspoons
- Spice Mix- 1.5 teaspoons (Make the spice mix by blending 1 teaspoon caraway and 1.5 teaspoons coriander seeds)
- Rice Wine Vinegar or Regular Vinegar- 1/2 teaspoon
- Rock salt- 1/2 teaspoon or to taste
- Red Chili (minced)-1
- Pomegranate Arils -1 tablespoon (optional)
- Extra Virgin Olive oil-1 tablespoon
- Water- As required
- Bring all roasted ingredients to room temperature
- Blend all ingredients except oil in a high power blender till a grainy consistency.You might need to add some water to the mixture and scrape down the sides.If you like your hummus smooth then you could blend it longer to a smooth paste. The texture would not make any difference to taste
- Add half a teaspoon oil to the blended mixture and pulse for 2 secs
- Drizzle the remaining oil on the hummus and serve with a side of crackers or veggies like celery or carrots
The pomegranate arils impart slight sharp flavour to the hummus which some may not like so feel free to omit it from the recipe