Hummus & Garlic Dip

15:32 Niloufer Riyaz 8 Comments

Hi friends! I know I suddenly vanished from the blogging world, my laptop was not working n had no way to post all the delicasies I made last week, borrowed my friends laptop, so would be posting recipes in clusters. This post was to be posted on Friday were I made a full fledged Arabic Dinner last thursday. With no further delay Iam going to the post, Hummus n Garlic dip. Regarding hummus I know I neednt give much intro, its a famous spread made from chickpeas n sesame paste.

By the name Garlic dip or Garlic paste as everyone would call here is a simple dip made from egg white n garlic. Once you taste this you will surely fall in love with them. Garlic dip is a must serve accompaniment with Roasted Chicken but you can have them with dosa, idly, chappati, parotta or just spread them over bread n have them plain or toasted it tastes marvellous.

Sending Hummus and Garlic Dip to AWED- KSA guest hosted here event by DK and Hummus to

CWS: LB: Chickpeas guest hosted by Nithu event by Kiran

HUMMUS:

You need:

Chick peas 1/2cup

Tahina 2-3tbsp

Garlic 2cloves

Lemon juice 1tbsp

Salt

Preparation:

Wash n soak the chick peas over night n coook them till soft, Alternatively you can use canned chick peas too.

Blend the cooked chick peas, garlic, tahina, lemon juice n salt to a smooth paste by adding enough water.

Do check the sourness of the lemon, if you feel you need a little more you can add them. I always make my hummus a little thinner, making them thicker or thinner is up to your preferance.

Serve them with olive oil.

GARLIC DIP:

You need:

Egg white 2nos

Garlic clove 1nos

Oil 1/2cup

Lemon juice 1/2-1tbsp

Salt

Preparation:

You can make them in your mixe grinder or if you have a powerful food processor you can make them in that too.

I used the chutney jar for making them.

First grind the garlic clove by pulsing them for 30 seconds. Add the egg white n beat them in high speed for 2 minutes. Now the mixture would have turned white,

Now add the oil and beat them again for 2 minutes in high speed. Now the mixture would have turned thick

Add enough lemon juice depending upon the sourness and salt n run them for 30 seconds.

You can serve them immediately where the garlic's hotness will be high. If you dislike the pungent smell make them about 4-5 hours before hand. It would be perfect.

This dip would stay fresh in the fridge for 3-4days. Use your imagination n have this dip with tandoor or as mentioned earlier or use them as a simple spread in sandwhiches n Rolls