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3 November, 2015

Entertain in style this Diwali with Hummus done three ways

Posted in : Uncategorized on by : Disha Khurana

Diwali is just around the corner & we all have so much to do. With the Diwali cleaning, shopping & decorating the house; cooking is the last thing you want to do. But then again a lot of us have a Diwali bash to host or attend & with all that work; we don’t know how things will be managed. Ordering food from out is always an option but it never really has that personal touch.

When hosting & entertaining a huge crowd there is always so much to do; from getting the disposable cutlery, to making sure that the house looks festive, to deciding the grand menu & finally pampering yourself in the parlour for the festive occasion.

To make things easy for you, here are three dips that you can make ahead & have them in your fridge always whether you have guests coming over or simply team it up with your mid meal snack because they are that easy & taste absolutely delicious. Dips & chips or mini toasts make for a brilliant party & conversation snack; one doesn’t realize where time goes while munching on to them.

Hummus and pita bread is a classic combination but if you are trying to be healthy, you can pair it up with so many things & have a delicious spread in no time. You can make veggie canapés like the picture below; serve it along with cucumber, beetroot, carrot & celery sticks or just spread it on your toasted whole-wheat/multigrain/rye bread & have it as snack or breakfast on your to work. These three versions of my no fail hummus is a complete winner & will surely get you a lot of praises from the crowd.

Harissa Hummus, Basil Pesto Hummus & the Classic Garlic Hummus

Harissa Hummus, Basil Pesto Hummus & the Classic Garlic Hummus

2 cans of chickpeas or 1 big bowl of regular boiled chickpeas
15 cloves of garlic, roughly chopped
¼ cup of tahini
½ cup low fat yogurt
¼- ½ cup olive oil
1 tsp Harissa Sauce
2 tbsp Basil Pesto
2 tbsp lime juice
1tbsp low sodium salt
A pinch of sugar

  1. Boil the chickpeas to slightly more than just done & keep them aside to cool.
  2. In a mixer grinder, puree the chickpeas, garlic cloves, tahini, yogurt, lemon juice & salt.
  3. Add the olive oil & adjust the consistency. You may or may not need the entire quantity of olive oil.
  4. You can add in a few more teaspoons of yogurt if you think the hummus mixture is still not up to the right consistency but make sure the yogurt flavor does not dominate the dish.
  5. Once Hummus has come to a smooth creamy texture, divide it in three parts.
  6. To one part, add the harissa sauce & a pinch of sugar if it is slightly on the spicier side for your palette. Combine everything together & transfer in a jar.
  7. To the second part, add the basil pesto; combine & transfer in a second jar.
  8. Transfer the third part also in a separate jar to have a plain garlic flavour version.
  9. Sprinkle sumac powder & dried garlic granules. Throw in some olives & drizzle a teaspoon of olive oil on top & refrigerate.

Note – The taste gets better when refrigerated overnight. These can be stored up to 10 days in airtight jars in the refrigerator.

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