Fresh Sorghum/ Jowar Hummus

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Happy 2018 folks! A new year, new aspirations, new vigor and new learnings. The year gone by was a great year with continuous learning and unlearning. And as we have ushered into the new year, I want to make this year more memorable, more fun filled and more enlightening be it learning how to become a better person, a better cook and a better human. This is not a resolution for 2018, but a small effort to embark on a journey of perfection and happiness.

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When it comes to food, I want to explore different cuisines, understand the food culture, eat clean and enjoy. What better way to start learning and cooking with local Indian produce. Winters in Indian brings a plethora of fresh produce – lush green spinach, fresh turmeric, fresh garlic and fresh grains. Loaded with so much goodness, these fresh produce is a constant reminder how beautiful India is. And what happens when you take local produce and turn it into something as simple and lovely like a Hummus. This Homemade Fresh Jowar/ Sorghum Hummus lends an exotic flavor to the usual Hummus. Easy to make with some basic ingredients and a healthy snacking option. Get your creative juices flowing because you can do just so much more than the recipe shared below. Add your favorite herbs or slather it on your toast with some veggies, this recipe will surely win your hearts this winters!

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RECIPE

INGREDIENTS: (Make 1.5 cups)

  • 1 1/2 cup fresh Jowar/ Sorghum
  • 2 1/2 tbsp white sesame seeds
  • 4 cloves of garlic
  • 2 tbsp of fresh parsley, chopped
  • 4 – 5 tbsp extra virgin olive oil
  • 1/4 tsp dried mint
  • 1 tbsp fresh lemon juice
  • salt, to taste

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METHOD:

  • Put a saucepan on medium-low heat and dry roast the white sesame seeds until fragrant. Once done, remove it from the heat and let it cool down.
  • In a food processor, add the toasted sesame seeds and 1 tbsp olive oil and grind it to a smooth paste. Once done keep it aside
  • Now take the fresh jowar, parsley leaves, garlic cloves, the toasted sesame paste and extra virgin olive oil in a food processor and grind the mixture into smooth paste.
  • Scrape down the sides, add lemon juice and splash of water (if needed) and blitz it to form an almost smooth paste. (it is okay if you feel the chewy texture of the jowar in the paste)
  • Transfer it to a serving bowl, drizzle some olive oil and dried mint leaves and serve with toast, crackers or crudites.

Enjoy!

Hummus

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Packed with flavor and good fat is my favorite Lebanese/Middle Eastern dip called Hummus. It might look dull and insipid but rustling a few ingredients creates a dip that is so interesting, that its unimaginable. The creamy texture along with the punch of garlic and tanginess from lemon  lingers beautifully on your palate.

Once I recognized the basic ingredients of hummus, I realized the versatility of it too. Besides having it with pita and lavash, I enjoy it as a sandwich spread or even as a salad dressing. I love experimenting with the flavors, the proportions and the ingredients to create more innovative (and probably more delicious) type of hummus. You can make your own signature hummus since there are no rules to master it. It’s all about what your family and friends enjoy. Have some fun in the kitchen and scoop out some home made fresh hummus for a wonderful experience.

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RECIPE

INGREDIENTS: (Makes 1.5 cup)

  • 250 gms chickpea, soaked overnight (Kabuli chana)
  •  10 – 12 garlic cloves
  • 3 – 4 tbsp olive oil
  • 2 medium sized lemon
  • 3 tbsp curd
  • 1 1/2 tbsp lightly roasted white sesame seeds (optional)
  • salt, to taste
  • red chili flakes, for garnishing
  • 1 tsp cumin powder (optional)
  • 1 1/2 tbsp lightly roasted pine nuts, for garnishing (optional)
  • 1 tsp sumac, fore garnishing (optional)
  • extra virgin olive oil, for garnishing
  • finely chopped fresh parsley, for garnishing (optional)

METHOD:

  • Wash the soaked chickpea with fresh water and pressure cooker it with a little salt for 6 – 7 whistles (or until very soft)
  • Let it cool and drain the water.
  • In a blender add boiled chick pea, garlic cloves, olive oil, lemon juice, curd sesame seeds and salt and blend until it forms a smooth paste.
  • If the mixture is too thick add one tablespoon of water/curd or lemon juice. Adjust for salt.
  • Put it in a decorative bowl. Make a little hollow in the middle, add extra virgin olive oil generously and garnish with chili flakes or roasted pine nuts.
  • You can sprinkle a bit of sumac powder as a garnish along with fresh parsley.
  • Cover with cling film, put it in the fridge for atleast an hour before serving.

Enjoy your hummus with pita sticks or lavash!

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NOTE:
You can make it a little spicy by blending green chili with the chick pea. You can also add fried onions as a topping too. Making hummus is all about innovating with different flavors and ingredients. So have fun!