Hummus - With Homemade Tahini Recipe

Hummus is a very popular Middle eastern dip made of chickpeas. It is now known and become famous in many parts of the world. Also famous in Greek restaurants. It is rich in protein and iron. Hearing the name it may look different or very hard to prepare, (because i thought the same when i had it in a restaurant for the first time) but later I found, its very easy to prepare at home and in less time. A simple Vegan recipe.

Tahini, the main ingredient used to prepare Hummus can be found in many grocery stores. But here i used the homemade Tahini as it is really easy to prepare at home. Once Tahini is made and refrigerated, you can prepare hummus at anytime using it. It is totally preservative free!

I used Olive oil, as the traditional recipe calls for it. But if its not available replace with sesame oil or any cooking oil. Overall its a healthy dip goes well with veggies like broccoli, carrot, pita breads and for anything up to your creativity. It can be used as a spread over bread. 

Here goes the step by step recipes for Hummus and Tahini,

Tahini Recipe

Ingredients:

White Sesame seeds - 1/2 cup
Olive oil - little less than 1/4 cup

Method:

Fry the sesame seeds in a pan (without oil) till it turn golden brown. 

Keep the flame in medium to low.
Sesame seeds tend to burn easily, so watch while frying.
Remove from the heat and let it cool.

Add the sesame seeds to the blender and blend for a second.

Then add the olive oil little by little and grind to a smooth paste.

It should be in pouring consistency.
Remove from the jar and transfer to a air tight container and refrigerate it. 
It can be stored for months. 

Hummus Recipe

Ingredients:

White Channa / Chickpeas (cooked) - 1 cup  

Tahini - 1 tbsp
Red chilli powder or Paprika - little less than 1/4 tsp
Cumin powder - 1/4 tsp 
Garlic - 1 pod
Fresh lemon juice - 1 tbsp
Salt - less than 1/4 tsp (adjust yourself)
Olive oil - little less than 1/4 cup (adjust while grinding)
Chickpeas cooked water - as required

Method:

Soak the channa overnight or 7 to 8 hours.
Cook it with salt to 6 to 7 whistles till it get cooked soft.

Reserve the cooked water for grinding.
Add the channa to the blender and blend once.

Add red chilli powder, cumin powder, salt, tahini, olive oil, peeled garlic and blend.

Add lemon juice and adjust salt, olive oil and other powders.

Blend it till it reach a nice paste/ chutney consistency.

Remove from the jar and store it in an air tight container and refrigerate it.
It stays fresh for a week. 

Garnishing while serving:

Sprinkle little red chili powder, olive oil and cilantro / coriander or parsley along with few cooked chickpeas over the hummus. 

Note : 
Adjust the ingredients Tahini, lemon juice, red chilli powder, garlic as per your taste. 
I used olive oil, if its not available use sesame or vegetable, corn or other cooking oil.

Dates Chutney / Sweet Chutney / Date Tamarind Chutney

Dates chutney is a quick and healthy recipe. This chutney is commonly used in Chat dishes. No chat recipe is complete without this chutney. Its sweet and sore taste with little hotness (from chilli and cumin powder) gives a yum taste to the chat recipes.

Ingredients:

Dates – 19 numbers (seedless)

Tamarind paste – 1tbsp

Red chilli powder – 1 ½ tsp

Cumin powder – 1tsp

Water - 1cup

Method:

Chop the dates coarsely and keep aside.

Add ½ cup water in a pan, add jaggery and tamarind past.

Boil in medium heat, till the jaggery get dissolved and bubbles start appearing.

Keep aside the syrup.

Heat the other ½ cup water in a pan and add the chopped dates and mash them using an egg beater or with a ladle.

Mash them till they become soft and turn into a pulp.

Add the jaggery, tamarind syrup to the mashed dates.

Add the chilli powder and cumin powder. Add some water if required.

Boil till it reaches the thick consistency.

Remove from heat and cool the chutney.

Transfer them to the blender and grind them to a smooth paste.

Store in an airtight container and refrigerate.  

Note: Adjust the chilli powder as per your taste. If you want sweeter chutney reduce the chilli powder.

This chutney can be stored for one to two weeks, if stored in a refrigerator.

Peanut Chutney / Nilakadalai Chutney

Apart from regular coconut and tomato chutney, this peanut chutney has its unique taste. Those who love peanuts, peanut butter or anything about peanut, definitely love this chutney. I can say this as I’m one of those peanut lovers :) Try this with Idly, Dosa. I sometime take this with chapatti/ roti when tired to prepare any side dish in the lazy afternoons. Spread it in the toasted bread while preparing sandwich, tamarind and chilli in the chutney gives nice flavor to the sandwich. Good combination for curd rice too.

Ingredients:

Peanuts – 1 cup

Tamarind – Small amla size

Red chilli – 3 to 4 numbers

Garlic pods – 2 numbers (big)

Salt

Method:

Roast the Peanuts in a pan without oil for 2 to 3 min, or till they get the heat and turn light brown.

Cool down the peanuts and remove the skin.

Heat oil in a pan, add red chilli, garlic pods and fry for few seconds. (The garlic should not get burnt)

Make puree out of the tamarind, adding small amount of water.

Now transfer roasted peanuts, red chilli, garlic, tamarind puree and salt to the blender.

Sprinkle required water and grind to smooth paste (chutney).

Now Peanut chutney is ready to serve.

Spicy Pudina, Kothamalli Thokku / Mint, Coriander Thokku

Pudina, Kothamalli Thokku, we can call it as ‘thogayal’ also. It’s a simple, aromatic, tasty, tangy, spicy side dish. Once prepared, refrigerate in an air tight container. They remain fresh for one to two weeks. Try it as a spread for bread.  I used to make sandwich with this thokku, where I use this thokku for one layer, some onion and tomato over it along with jam. It tastes yummy. Instant side dish for chapatti / roti, dosa, idly. Also goes well with hot, steamed, white rice, with a dollop of ghee. Use fresh mint and coriander for great aroma.

Ingredients:

Pudina / Mint – 1bunch
Kothamalli / Coriander – 1bunch
Onion chopped – 1 ½ tbsp
Ginger chopped – 1 tbsp
Garlic chopped – 1tbsp
Green chilli – 7 (adjust yourself as per your spice level)
Tamarind – gooseberry size
Urad dal – 1tbsp
Hing – a pinch
Oil – 1tbsp
Salt

Tempering:

Oil – ½ tbsp
Mustard seeds – 1tsp
Urad dal – 1tsp

Method:

Remove the leaves from mint and coriander.

Chop coarsely and wash.

Chop ginger, garlic, onion, into fine pieces.
Chop green chillies into two half.
Heat oil in a pan. Add urad dal, hing, ginger, garlic, chillies, onion, tamarind and fry.
Once the onions become soft, add the chopped coriander, salt and mint and sauté them in low flame.

Sauté till the raw mint smell goes. It will take around 2 to 3min.

Now remove the mixture from the fire and keep them aside to cool down.
Transfer the mixture to the blender and blend them to fine past without adding water. (If they look sticky just drop 2, 3drops of water)

Tempering:

Heat the oil in the same pan which is used to sauté the mixture.
Once the oil is ready, add mustard seeds, once they splutter add urad dal and give a quick fry (if you feel the thokku is less spicy, add one green chilli or red chilli to the tempering at this point)
Add the grinded thokku and sauté for few seconds till they get mix with the tempering.
Leave aside to cool down.
Transfer the thokku to an air tight container and refrigerate.

 

 

 

Spicy and tangy Thakalli thokku/ Tomato thokku

This is a savior in busy times. You can have this thokku with bread, chapatti/ roti, rice, upma, dosa or in any form you love. I used to have britania biscuit with this thokku spreading like jamJ. Best is, buy tomato when available abundantly in the market at cheap rate and make this thokku. It can be used for 2, 3 weeks if stored in refrigerator. Best companion for day picnics. Use pulpy, ripped tomato for best result. You will yield 1cup tomato thokku from this recipe. 

Ingredients:

Ripped thakalli/tomato -5numbers (medium)
Finely chopped onion – 2tbsp
Mustard seeds – 1tsp
Fenugreek seeds – 1tsp
Red chilli powder – 2tsp (if your powder is less spicy make it 3tsp)
Salt – ½tsp
Turmeric powder – 1tsp
Garlic pods – 2numbers (optional)
Oil – ¼ cup (refined oil or sesame oil)

Method:

Wash and grind the tomato into puree.
In a heavy bottom pan, heat oil, add mustard seeds, fenugreek seeds, garlic pods, chopped onion and fry for 1min.
Add the tomato puree, followed by red chilli powder, turmeric powder, salt and stir well.

The tomato will start splutter immediately after string, so close the pan and keep the flame low.
The whole process will take 30 to 45 min (cook in low flame). Check the taste and add chill powder or salt if needed. 

Once the gravy reached its consistency and the oil start oozing out, switch off the stove. Store it in an air tight container. And don’t forget to refrigerate. 

Kathirikkai/ Eggplant thokku

Thokku is more similar to chutney, the difference is they can be stored for a week or more as we add little more oil to it. And it also serves as a rice mix. If you love curd rice then this thoku is a perfect side dish. Good side dish for idly, dosa too.

Ingredients:

Eggplant cut into pieces – 1 cup

Small onion – ¾ cup

Red chilli – 8 to 10

Tamarind – small lemon size (make thick puree soaking in warm water)

Oil – 3tbsp

Salt to taste

Method:

Heat oil in a heavy bottom pan.

Add eggplant and fry for few min till they turn golden brown and leaves oil.

Remove them and place it in a separate bowl.

Add small onions and red chilli to the oil and fry till they turn golden brown.

Remove from pan, cool down the mixture.

Blend onion, red chilli, eggplant along with tamarind puree and salt.

Add it to the remaining oil and sauté for 1-2 min.in low heat.