3 November, 2015
Entertain in style this Diwali with Hummus done three waysPosted 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.
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
- Boil the chickpeas to slightly more than just done & keep them aside to cool.
- In a mixer grinder, puree the chickpeas, garlic cloves, tahini, yogurt, lemon juice & salt.
- Add the olive oil & adjust the consistency. You may or may not need the entire quantity of olive oil.
- 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.
- Once Hummus has come to a smooth creamy texture, divide it in three parts.
- 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.
- To the second part, add the basil pesto; combine & transfer in a second jar.
- Transfer the third part also in a separate jar to have a plain garlic flavour version.
- 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.