I’ve never really been a huge fan of hummus. In fact, I’ve bought it multiple times throughout the years, tried a tiny bit, and tossed the whole container in the garbage. I wanted to like it, but I didn’t. It just wasn’t my thing.
But, now it is!
Once I made the commitment to myself to eat less meat (I still indulge once in awhile), I discovered just how good hummus could be. It all started when I ordered a vegetarian pita wrap at our local Greek restaurant.
It looked like it was just a Greek salad stuffed in a pita; but once I bit into it, I tasted something smooth, nutty, and spectacular!
There was a giant glob of homemade hummus under that salad, and it tasted nothing like any hummus I’ve ever bought at the grocery store! I was hooked.
I figured the only way I was going to get hummus that tasted like that was to make it myself.
I dug through all of my cookbooks, and finally found inspiration in “The Best Ever Vegetarian Cookbook” by Linda Fraser. She had a recipe for Pan Fried Zucchini and Hummus. It looked like such a weird combination, but it sounded amazing!
I didn’t follow her recipes at all. I knew I wanted to make an Indian spiced hummus and zucchini with ghee, turmeric and cumin. I read which ingredients she used to make hummus, and I got to work experimenting.
Hummus, in it’s most basic form, is simply made with garbanzo beans (chickpeas), tahini (sesame seed paste), lemon juice and olive oil. Simple!
Because I wanted mine to be a little more than basic, I dry roasted a bunch of Indian spices in a pan and added in a little garlic towards the end of the roasting process (I think it makes the garlic taste a little more complex than just tossing in raw garlic).
I tossed the spices, along with the chickpeas, into the bowl of my food processor and blended everything until it was a smooth consistency.
I added the tahini, lemon juice and a little water to the mixture, and let it process again. I tasted it; and added salt, black pepper and a little more lemon juice. I tossed in some chopped coriander (cilantro).
I started the food processor back up (on low) and drizzled a little olive oil into the hummus–until it reached a perfectly smooth consistency.
For those that are interested, hummus has around 100 calories for a 2 tbsp. serving.
I garnished my hummus with some chopped cilantro, sliced red chilies (for Piyush) and a little bit of feta cheese.
I served it along with wedges of pita bread and zucchini.
The zucchini was really simple to prepare. I put a little ghee (if you’re vegan, skip the ghee and increase the olive oil) mixed with a small amount of olive oil into a heavy-bottomed pan. I turned the flame to medium and tossed in a good teaspoon of cumin seeds.
Once the cumin began to pop and sizzle I added 1/2 tsp. ground turmeric and 1 tsp. ground cumin. I also added a few curry leaves (these can be omitted).
Once the spices no longer smelled raw (this is especially important for turmeric, in my personal opinion), I added about 3 (maybe 4) cups of diced zucchini to the pot, along with a little water (maybe a couple tablespoons).
I let this cook, uncovered, on medium heat for about 15 minutes. I then seasoned with a little salt and pepper.
Cooking zucchini this way is so easy, and so flavorful! Because it’s now zucchini season here, in Minnesota, Piyush and I eat this quite a lot! In fact, Piyush loves it mixed with a little potato and served over some basmati rice.
Sometimes, I’ll even cook some dal (lentils) with the rice, and serve a sort of “dried” khichadi (the ULTIMATE Indian comfort food).
Hummus is one of my all time favourites (I’ve posted my mum’s recipe in my own blog) and recently I tasted a great version of my uncle’s. He has an Goan background and made it with roasted chickpeas, then topped the finished hummus with cumin, chopped coriander (cilantro) and toasted pistachios. Divine!
That does sound divine!!! I might just try to make it that way next time. Thanks!
Hummus is one of my all time favourites (I’ve posted my mum’s recipe in my own blog) and recently I tasted a great version of my uncle’s. He has an Goan background and made it with roasted chickpeas, then topped the finished hummus with cumin, chopped coriander (cilantro) and toasted pistachios. Divine!
That does sound divine!!! I might just try to make it that way next time. Thanks!
Lovely pics…keep up the good work.
Thanks, Termz! 🙂
Lovely pics…keep up the good work.
Thanks, Termz! 🙂
Looks delicious! As a college kid, I only have the time for the Sabra hummus in the container. I like to add paprikia, garlic, and other spices to add some pop. Follow my food blog at http://www.totastetoknow.wordpress.com
That’s a good idea–adding spices to store-boughten hummus! I never thought to do that…
Looks delicious! As a college kid, I only have the time for the Sabra hummus in the container. I like to add paprikia, garlic, and other spices to add some pop. Follow my food blog at http://www.totastetoknow.wordpress.com
That’s a good idea–adding spices to store-boughten hummus! I never thought to do that…
great twist, definately suits my indian palate , hmm, cant wait to try it out!
great twist, definately suits my indian palate , hmm, cant wait to try it out!
first time to your space shari. liked your blog and following you through facebook.
even though i love hummus, i have never ever spiced it with indian spices. i have to give a try making the hummus with indian spices.
Hello! I’m glad you’ve visited, and thank you so much for following me! 🙂
The Indian hummus is simply amazing! Let me know if you try it.
first time to your space shari. liked your blog and following you through facebook.
even though i love hummus, i have never ever spiced it with indian spices. i have to give a try making the hummus with indian spices.
Hello! I’m glad you’ve visited, and thank you so much for following me! 🙂
The Indian hummus is simply amazing! Let me know if you try it.
We, Agrocrops Exim Limited, are one of the renowned exporters of a wide range of Indian Spices. Our range of Spices in India is widely used in numerous hotels, restaurants and caterers to make the Indian food delicious.
Very cool! You have a lot of really nice information on your site.
We, Agrocrops Exim Limited, are one of the renowned exporters of a wide range of Indian Spices. Our range of Spices in India is widely used in numerous hotels, restaurants and caterers to make the Indian food delicious.
Very cool! You have a lot of really nice information on your site.