In other news, I have been to a session on "The Image of the Female journalist" hosted at the Residence of US Consul General. This is something I would be discussing in more detail on my personal blog.
Back to my Greek lunch, the dip in the picture is Hummus, which is a traditional Mediterranean dip and works well with crunchy vegetables and pita bread. It also can be added to sandwiches for creating a greater depth of flavor and texture and to keep the sandwich healthy. Hummus is part of many wrap recipes. O my lunch table, Hummus was served with carrots and cucumber. And anyone could make a quick wrap with pita bread, the Greek baked Chicken and Hummus. Doesn't it look so refreshing and vibrant?
The main ingredient in hummus besides the chickpeas is tahini paste. Tahina is a sesame seed paste, which has a distinct nutty flavor. The tahina is offset with lemon juice that adds some acidity to the dip. Hummus can be blended as smooth as you like. so if you like it a bit chunky, blend less; if you like it smooth and creamy, blend all the chickpeas. As usual, since I don't like the over powering taste from garlic, i use a lot less than the recipe asks for.
2 cups chickpeas, boiled and drained
1/3 cup tahini paste
Juice of 1-2 lemons
2 - 3 garlic cloves
2 tbsp olive oil
1 tsp ground cumin
1/2 cup water
Salt, to taste
Red chili powder, to taste
Olive oil, for garnish (use extra virgin olive oil)
Put the chickpeas, tahini paste, lemon juice, garlic, olive oil, cumin, salt and pepper in a blender or food processor. Blend the chickpeas. Add water if it is hard to process the chickpeas. Add water in small quantities so as not to make the hummus very runny. Add enough to blend easily yet maintain a thick mayonnaise like consistency.
When blended to desire, pour the hummus in a jar or bowl. Drizzle some olive oil over the hummus. Garnish with coriander leaves if desired. Serve immediately or refrigerate for later use. Happy cooking !!!