Hummus (Chick Peas dip)

I made Hummus from scratch after I got homesick one day. Well I decided to cook an Arabic meal. Have yet to try Arabic kebabs but I went for the roast chicken as option. This is the first part in my rustic Arabic meal. Anup's cousin and family were visiting Hyderabad so I thought what best than to serve them something from my hometown. For those of you who do not know me, no I am not Arab - very much Indian but I was born, raised and spent a good chunk of my years in Dubai, UAE. I miss home a lot...you cannot imagine! But before I get down and feel blue again (not that this weather is helping either), let me get this recipe across to you :)

Hummus is a very healthy dip unlike most of your dressings and dips you get out of a jar. If used with the right amount of EVOO, it should prove to be healthy. It is rather simple to make as well.

You need:

• 2 cups of dry chick peas (cleaned and soaked overnight with a pinch of soda bicarbonate (optional) )
• 1/2 cup of sesame seed paste (Tahini)
• 3-4 medium sized garlic cloves, crushed to a paste
• 1/4 cup lemon juice
• Salt and paprika/smoked paprika powder to taste
• 2-3 tbsp of EVOO (Extra virgin olive oil) or Olive oil
• 4 cups of drinking water
• 1-2 tbsp Parsley leaves, chopped finely (optional)
• Chopped olives - for garnishing (optional)

The Make

Preparation Time: Overnight + 10 minutes | Cooking Time: 15 minutes | Serves 4 adults

1. Drain the chickpeas and rinse well. Cook the chickpeas in water either in a covered pot or pressure cooker ( 2 whistles on high and 1 on low).
2. Drain most of the water used for cooking the chickpeas with a tad reserved for the grinding process to follow.
3. Reserve a few of the chickpeas for garnishing. Grind the chickpeas in either a food processor or blender until it forms a smooth paste (no lumps, else redo in batches).
4. Add the remaining ingredients and give it one last blend. Take all of the paste onto the serving plate.
5. Mix in the lemon juice and drizzle olive oil just before serving. If you add the lemon juice and olive oil prior the hummus will gain a bitter taste.

6. Garnish with chopped olives, parsley leaves (optional), reserved chick peas and a pinch of paprika.
7. Serve with warm pita bread / kuboos (Arabic flatbread) or manakish.

Hope you enjoy making and most importantly dipping into the hummus. For those of you that have not liked my Facebook page yet, I would like to inform you that G'Gina's Kitchenette has been nominated for the Indibloggers Awards 2013 in the food category:-). Please do visit the G'Gina's Kitchenette's Indibloggers Awards 2013 nomination page to vote by clicking on 'Recommend' and don't forget to leave a 'Comment' on what you like about G'Gina's Kitchenette and the recipe creations. G'Gina's Kitchenette is counting on your valuable vote and comments. This requires a facebook login by the way :-) Thanks whole heaps in advance.

Uncle John's Chana Masala Special (Spiced Chick Peas)

I do not know if you remember when I started this blog, I mentioned the name of my blog arrives from the fact that my cooking experience was derived first from Mum's Kitchen and then to several kitchens thereafter. Hence the name Kitchenette. Uncle John and Aunty Felcy's kitchen was one of the kitchens where I learnt some delicious Mangalorean recipes. Uncle John prepares the best chana masala I have ever had!

Recently, when I spoke to Uncle's son, he mentioned how ever many times, he tries to get his Dad's recipe for Chana Masala, it never turns out as delicious as he makes it. Well to cut a long story short, I called uncle and asked him for his recipe and made sure I took notes to the T!

I can safely say that this attempt definitely takes me back to the good ol' days, when I stayed at uncle and aunty's loving home as I definitely got the flavour right minus the love and care that uncle especially puts in it. Lemon juice is an optional ingredient (as I am not sure if his son liked it in the dish). I remember uncle had added it in when I visited his home about a year ago with my little one Izzy and hubby Anup.

So here goes, its a super simple recipe and one you must try whether you are a vegetarian or not. Trust me, you will argue with your better half for the last spoon of this dish or will divide it equally not just give it away. Miss you Uncle and Aunty. Thank you for taking care of me ..you definitely made it hard to miss my parents a lot when I was away from them those years.

To make this super delicious and simple recipe,

You need:

• 250 gms of kabuli chana/Chickpeas, soaked overnight in 2-3 cups of water
• 1 tbsp of MTR Chana Masala powder(if you do not have this you can use 1/2 tbsp of chili powder and 1/2 tbsp of Garam masala, although it will not be perfectly the same, it will serve the purpose)
• 2 cups of water
• 2 tomatoes, finely diced
• 1 large onion, finely diced
• 1 tbsp of ginger-garlic paste
• 1 green chili, slit lengthwise (optional)
• 1 bunch of coriander leaves, finely diced
• 1 tbsp of coconut oil
• 1 tsp mustard seeds
• 2-3 cloves of garlic (skin-on)
• Juice of 1 lemon (optional)
• Salt to taste

The make:

Preparation Time: 8 hrs(overnight)|Cooking Time: 30 minutes| Serves 4 adults

1. Strain the water from the puffed up chana and pressure cook the chana with salt and about 2 cups of water.
2. Heat the coconut oil in a clay pot and splutter the mustard seeds.
3. Lower the flame and add the garlic cloves until softened or lightly brown.
4. Add the green chili and onion and saute till golden-brown. 
5. Next add the ginger-garlic paste and stir for about a minute.
6. Next add the tomatoes. Cover to cook for about 3-4 minutes.
7. Add the MTR Masala and stir well. Allow to cook for 2 minutes.
8. Next add the chana with the water and saute well. Cover and allow the spices to blend into the chana for 10 minutes. Add the (optional) lemon juice if preferred.
9. Top with coriander leaves. Serve hot with rice or flatbreads such as paratha, puris or roti of your choice. Bon Appetit..

Tip: Once served, leave the cover off the claypot and let it cool. Once cooled to room temperature, cover and let it stand overnight. This improves the flavour. The chana masala taste better the next day as the chana absorbs the masala.