Hummus with a twist 
Wednesday, 3rd August 2016
150 gms - Green chick peas [Hara chana] (soaked overnight)
Two pinches - Baking soda
Water for pressure cooking the green chick peas.
6 Tbsp - Tahini paste
2 cloves - Garlic
1 1/4 cup - Coriander leaves [Cilantro]
2 pcs - Green chillies (cut into halves)
8 tsp - Lemon juice
To taste - Salt
1/4 cup - Extra virgin olive oil
4 to 5 Tbsp - Curd / Yoghurt
1 cup - Water
Extra virgin olive oil
Few coriander leaves
Heat a pan and put the green chick peas in it.
Add the soda and mix it well (1/2 to 1 minute).
Now add water and pressure cook the chick peas for 3 to 4 whistles.
After it cools, drain out and discard the water.
Note :The colour of the peas is retained to a nice deep green because of the alkalinity of the soda.
In a bowl combine the tahini paste, coriander leaves, garlic, green chillies, olive oil, lemon juice and salt.
Add half the water and the chick peas to this mix and blend.
Keep adding the remaining water and blend it until it becomes very smooth.
Now, remove the hummus in a bowl.
Add the curd and adjust it to further smoothen to a paste.
Taste and if required adjust the seasoning.
Transfer to a bowl and garnish by drizzling olive oil and top it with coriander leaves.
Serve with lavache, toasted pita and vegetable crudites.
Three more ways to use the Hummus
Use it as part of a lebanese mezze platter.
As a spread on a sandwich.
Thin it with a little more olive oil.
Alternate layers of the dip and crushed lavache in individual shot glasses.