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By : Saroj KeringCategory : Kabuli channa, Snacks and refreshments, Lemon
Servings : 2
Time Taken : 15-30 mins
Rating :
Pressure cook peas till tender, drain saving liquid.
Cool and blend to a stiff paste, adding drained liquid as required.
Blend in tahina paste, lemon juice, salt, garlic, mix well.
Press into a mould, drizzle some olive oil.
Sprinkle with paprika and bake in preheated oven at 200C for 7-8 minutes.
Serve hot or cold with crisp triangles of bread, plain or flavoured butter, and chopped onions.
This is a variation of the traditional hummus.
Making time: 20 minutes
Makes: 6 servings
Shelflife: 2 days refrigerated
Tahina sauce:
= cup sesame seeds (tahina) paste
< cup lemon juice
< cup water approx.
1 tsp. Garlic paste
2 tbsp. Parsley or coriander chopped very fine.
Salt to taste
Mix tahina paste with water till smooth.
Add lemon juice, salt and mix again.
Finally add garlic and coriander and mix to blend.
Refrigerate till required.
Keep consistency a little more on liquid side, since it thickens on chilling.
Hot chilli paste:
500gms. Red chillies
1 = tbsp. Cumin seeds
5 cloves garlic
= cup vinegar
salt to taste
Soak chillies in water for 6 hours.
Drain, and dry.
Blend all ingredients together in an electric blender.
Store in glass jar, refrigerated.
2 cups white chickpeas (soaked in water overnight)
3 tbsp. tahina paste
2 tbsp. lemon juice
1 tsp. garlic grated
salt to taste
