Mint Almond Hummus

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Mint almond hummus. A very easy to make delicious dip. Almond made this tasty hummus more nutritious. Just combine everything and grind. Your mint flavoured fingerpicking hummus is ready. A completely gluten free and vegan recipe.

According to Wikipedia Hummus is a dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. It is popular in the Middle East and Mediterranean, as well as in Middle Eastern cuisine around the globe. It can also be found in most grocery stores in North America and Europe.

This recipe is without tahini. Tahini is a paste of toasted sesame seeds and olive oil. As I don’t like the taste of tahini so I have skipped it. In my Mint carrot beetroot hummus I have used toasted sesame seeds.

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This time omitted sesame seeds. And now its a most favourite dip of my family. But if you want you can add 1 tablespoon toasted sesame seeds or 2 tablespoon tahini while grinding the boiled chickpeas. I have used 1 tablespoon finely chopped raw mango to enhance the taste. But mango is optional. If you don’t have mango just increase the lemon juice. Green chilli is also optional. I love the mixed taste of green chilli, mint and raw mango. So I have used. If you want your hummus more spicy add one more green chilli or skip it if you don’t like.

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This Monday our 252 #Foodiemonday bloghop theme is Chana Time suggested by Mayuri Patel who blog at Mayuris Jikoni. Mayuri suggested to make some recipes using chana or chickpeas. Mayuri is a very talented blogger. I love her baked recipes and all the authentic recipes. Her recent baked recipe is Semolina sesame seed bread. Do visit her space for many more wonderful recipes like Gujarati style Lilva kachori and Pear upside down cake etc.

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As I mentioned above that this recipe is without tahini. But you can add 1 tablespoon toasted sesame seeds in the mixture if you like the taste of sesame seeds. Raw mango definitely gives a different taste but if you don’t have raw mango skip it and add more lemon juice. You can also skip green chilli but I recommend to add at least few pieces of green chilli for taste.

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Recipe

Chickpeas – 1/2 cup

Or

Soaked and boiled or canned chickpeas – 1&1/2 cup

Mint leaves – 1/2 cup

Almond – 1/4 cup, sliced

Lemon juice – 1 tablespoon

Cumin powder – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Olive oil – 2 tablespoon + to drizzle

Green chilli -1

Garlic – 1 clove

Raw mango – 1 tablespoon, finely chopped

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Method

1. Rinse and soak the chickpeas overnight with sufficient water. Drain the water and wash again. Boil the soaked chickpeas with 2 & 1/2 cup water in pressure cooker. After 1 whistle reduce the heat and cook on simmer for 30 – 40 minutes or till chickpeas becomes soft. Check by pressing with your finger tips.

2. Chickpeas will become 1 & 1/2 cup after boiling. Don’t discard the water of boiled chickpeas. We will use it while grinding. You can peel and discard the outer layer of boiled chickpeas if you want, I didn’t.

3. In a mixer grinder jar or food processor add the soaked and boiled chickpeas, salt, green chilli, black pepper powder, cumin powder, garlic, sliced almond, raw mango, lemon juice, mint leaves and 2 tablespoon olive oil. Reserve little chickpeas for garnishing.

4. You can add more garlic if you like the flavour. If you want your hummus spicy add one more green chilli. If you don’t have raw mango use little more lemon juice.

5. Add little water of boiled chickpeas and grind everything till smooth. Scrap the sides and grind to make a smooth mixture. Add chickpea water as require to make the mixture creamy.

6. Taste and add more salt and lemon juice if require. Pour the hummus in a bowl or plate. Drizzle little olive oil over the hummus. Garnish with boiled chickpeas, chilli flakes and mint leaves.

7. Serve as a dip with Falafel or any snacks. Or store in airtight container and keep in refrigerator. Serve chilled or room temperature.

Notes

1. 1 & 1/2 canned chickpeas can be used instead of 1/2 cup chickpeas.

2. You can use any salt instead of pink salt.

3. If you don’t have raw mango use little more lemon juice.

4. You can add 2 tablespoon tahini or 1 tablespoon toasted sesame seeds if you want.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Mint Carrot Beetroot Hummus With Green Peas

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Mint carrot beetroot hummus with green peas. A superbly delicious hummus with a different taste and flavour. Flavour of mint and lemon and sweetness of beetroot, green peas and carrot made this hummus mouthwatering.

Hummus is a savoury dip or spread made of boiled and ground chickpeas mixed with garlic, tahini and lemon juice. A delicious and very popular spread or dip in the Middle East and Mediterranean, as well as in Middle Eastern cuisine. Earlier shared a delicious Beetroot dip.

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You can always increase the ingredients according to your taste. I don’t like sesame seeds flavour so I have used only 1 teaspoon but you can use 1 tablespoon full if you like. I have sauteed the carrot, beetroot and green peas in little olive oil before blending with chickpeas. And sauteed vegetables gives a different taste to the hummus. I didn’t use tahini. Tahini is a paste of toasted sesame seeds and olive oil. And as I mentioned above you can add 1 tablespoon toasted sesame seeds instead of 1 teaspoon if you like. Or you can completely omit sesame seeds. Sometimes I make it without sesame seeds. But I recommend to add at least 1/2 to 1 teaspoon. Or use 1 tablespoon tahini instead of toasted sesame seeds.

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This week’s 236 #Foodiemonday #bloghop theme is Hummus Time suggested by Kalyani Sri who blog at Sizzling Taste Buds. Love her blog name as well as different types of delicious recipes she shared. Recently bookmarked her 8 healthy pongal recipes to try all the delicious and healthy pongal.

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I mentioned above that I sauteed the vegetables before blending with chickpeas. You have to saute the vegetables till fork tender in little olive oil. You can add more lemon juice if you want your hummus more tangy. I don’t like the flavour of sesame seeds so I have toasted 2 teaspoon but used 1 teaspoon toasted sesame seeds and reserved some for garnishing. But you can use 1 tablespoon if you like. Or use 1 tablespoon tahini instead of toasted sesame seeds. You can also add more garlic if you like the garlicky taste and flavour.

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Recipe

Chickpeas – 1/2 cup, soaked and boiled

Beetroot – 1

Carrot – 1

Green peas – 1/4 teaspoon

Garlic – 1 clove, chopped

Mint leaves – 2 tablespoon

Toasted sesame seeds – 1 teaspoon

Olive oil – 1 tablespoon + to drizzle

Salt to taste

Cumin powder – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon or to taste

Lemon juice – 1 tablespoon or to taste

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Method

1. Peel, rinse and grate or finely chop the beetroot and carrot.

2. Heat 1 teaspoon olive oil in a pan. Add chopped garlic, beetroot, carrot and green peas. Add little salt and stir. Reduce the heat. Cover and cook on simmer until vegetables becomes little soft. Press with a spatula to check. Stir in between. Remove from heat and let it cool down.

3. In a food processor or blender blend the boiled chickpeas. You can also use your grinder. Reserve some chickpeas for garnishing. I reserved some ground chickpeas too for garnishing.

4. Add sauteed vegetables, mint leaves, toasted sesame seeds, salt, cumin powder and black pepper powder. Add some water from boiled chickpeas for easy grinding. Blend everything till smooth.

5. Add lemon juice and remaining olive oil. Blend till everything combine well and becomes smooth. You can add little more cold boiled chickpeas water. Taste and add more salt and lemon juice if require and blend again.

6. Take out the mixture into a bowl. Drizzle little olive oil over it. Garnish with toasted sesame seeds, boiled chickpeas and mint leaves. Serve with pita bread or raw vegetable sticks. Remaining hummus can be stored in refrigerator.

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Notes

1. You can add 1 tablespoon toasted sesame seeds or use 1 tablespoon tahini instead of sesame seeds.

2. You can use one more garlic clove if you like.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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