Dip Recipes – Hummus & Pistachio Dip
Ingredients:
1/4 kg – Chickpeas
4 tbsp – Tahina paste Buy Al Wadi Tahina Paste
3 tbsp – Lemon juice
6 No – Garlic cloves
2 No – Parsley/basil sprigs
Salt to taste
Method:
Soak chick peas in 6-8 hours in water with a pinch of salt. Or use a ready chickpea can after draining the water (reserve 3-4 tbsp).
Steam the chick peas either in cooker or boil and cook or microwave till soft (reserve 3-4 tbsp).
Lethe mix cool and then grind it with the other ingredients in a food processor (add parsley for herbed hummus). If you feel the paste is too dry then add the reserved water. Adjust seasoning if needed. Ready To Use Casbah Hummus
Pistachio Dip
Ingredients:
1 cup – Yogurt hung, sieved
2 No – Green onions finely chopped
4 No – Garlic crushed
8 No – Pistachio shelled
1 tbsp – Coriander finely chopped
1 tbsp – Lemon juice
Salt to taste
Method:
Put all the ingredients in a grinder and blend well.
Pour into a bowl chill and serve with pita, fresh vegetables, crudites.