When we think of the Mediterranean, the first thing which comes in mind is Hummus. Hummus is very tasty as well as super healthy. It is primarily made up of Garbanzo beans which are rich sources of fibre and protein.
This dip is a favourite of all. It could be enjoyed as a side, on toast, or on inside Pita sandwiches and wraps.
We have given a slight flavour boost to the regular Hummus with Thai bird chilly which is super spicy and roasted garlic. Along with it goes well Pita chips which have good flavours of herbs and olive oil.
Let's start with the recipe
Chily Garlic Hummus
Total time: 30 mins
Yield: 250 gms
Ingredients
Garbanzo beans/ chickpeas, soaked overnight and washed, 2 cups
Baking Soda, 1 tsp
Tahina, 1 tbsp
Garlic roasted 8-10 cloves
Aquafaba or reserved chickpea water, 2 tbsp
EVOO, 2 tbsp
Thai bird chilly, thinly sliced 1-2 chilly
Lemon juice, 1 tbsp
Pepper, as per taste
Salt, as per taste
Direction
In a pressure cooker add chickpeas, salt and baking soda, cover them with water. On Medium-high flame give 3-4 whistles till cooked. After turning off the heat, let the pressure release by itself.
Now Drain chickpea water, Reserve some of it for later use. Pour cold water to stop cooking further.
Peel the skin off chickpeas.
Now in a blender add peeled chickpeas, Tahina, Roasted garlic, salt, pepper and reserved aquafaba. Blend everything. Use a spoon to scrape the blender.
Now add EVOO and blend it again till creamy.
Add Thai bird Chilly and lemon juice. Mix together.
Enjoy with Pita bread or Pita chips. Also with Falafels.
Notes
Removing skin off Garbanzo beans helps it make creamy.
Reserved water from boiled chickpeas is called Aquafaba.
EVOO is Extra Virgin Olive oil.
If you don't want to use baking soda, you can pressure cook chickpeas for two more whistles.
If you want to use any other hot chilly you may experiment.
Use Thai bird chillies wisely as they are super hot, don't go overboard with it.
I hope you enjoyed this Mediterranean goodness with Thai bird chilly. Share some love by stopping by and noting down this delicious recipe. If you try our recipes you may also follow and tag us on Instagram @eatartist. Let the art of food paint you. Love, Uma