Foods have transcended continents and exclusive, exotic dishes have found their way to every nook and corner of the world. Thus, Indian food, once a delicacy, has spread its tasty presence everywhere and there is a great demand for Indian dishes. Similarly, India is flooded with a variety of cuisine, and restaurants and hotels are vying with each other to entice Indian taste buds with Lebanese, Chinese, Korean, Japanese and Thai cuisine, which we have hitherto only read about, or tasted during travels abroad. Lebanese food has caught on in a big way here, maybe because it is spicy and is a more exotic version of our own preparations.

We give here the recipe for that ever-popular Lebanese dip, hummus ,which is liked by both young and old and which will make your party a sure hit.

Ingredients

2 cups chickpeas ( kabuli channa – soaked overnight)
1 teaspoon cumin seeds ½ teaspoon coriander seeds
1 tablespoon sesame seeds (white til ) 3 tablespoons tahini (recipe given below)
4 tablespoons fresh lemon juice 1 large garlic clove, minced
2 teaspoons sea salt pinch of chilly powder
125ml water
2 teaspoons extra-virgin olive oil
chopped coriander leaves

Ingredients

• Sesame seeds
• Vegetable oil or olive oil
• Pinch of salt

Directions:

Fry the sesame seeds in a pan (without oil) until they are golden-brown.
Put them into a mixer and grind until the powder is of smooth consistency.
Add some olive oil and blend well to a smooth paste.

Point to note : Tahini with its nutty flavour is ideal for dishes like hummus. It is high in calcium content but every 100 gms of tahini contains about 600 calories!

• Pressure cook the soaked chickpeas.
• Toss the cumin and coriander seeds in a small frying-pan on low heat until the fragrance wafts gently round you. Grind the roasted seeds to a coarse powder.
• Toast the sesame seeds until golden and again grind coarsely. Set aside.
• Transfer the cooked chickpeas to a food processor or mixee.
• In a small bowl, whisk together the tahini, garlic, lemon juice, salt, ground spices, ground sesame seeds and the water. Turn the food processor on and add the liquid mixture a tablespoon at the time until a smooth puree is formed.
• Transfer to a serving bowl. Sprinkle finely chopped coriander leaves.

Voila! The most appetizing hummus is ready to be served! Isn't it really simple? Watch your kids rush to the dining table to savour their fave dip!

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