Desi Tarka Hummus 
A lovely delicious twist to the very famous Mediterranean Dip 

Recipe credits Atul Sikand @ #sikandalouscuisine 
2 Cups Cooked Chickpea

1/3d Cup Tahini Paste.

1 Tablespoon Lemon Juice.

3-4 Cloves Garlic – or more.

2-3 Green Chilies.

1 Teaspoon Jeera Powder.

1 Heaped Teaspoon Garam Masala Powder.

1.5 Teaspoon Rai.

1 1/3d Cup Olive Oil.

1 Tablespoon White Vinegar.

3-4 Tablespoons Water , or water from boiled chickpea.


Gently warm olive oil till hot , remove from heat, add rai seeds in it , Set Aside for about 30 minutes.

Now take all ingredients and zap in the blender till you get a smoothie puree.
Tahini paste

3/4 cup hulled / unhulled sesame seeds

3-4 tbsps of olive oil

1/4 tsp salt 
Lightly toast the sesame seeds in a pan. Just heat up the pan. Tip in the sesame. Switch off the flame. Stir. Sesame tends to burn very fast so you have to be careful. 

If you want to do it in an oven . Heat up the oven. Tip the sesame seeds in an oven tray place the tray in the oven . Keep the door half ajar so that the extreme heat doesn’t burn the sesame. Remove in about 4-5 mins. 

Cool grind in a mixie add the oil and grind again to a fine paste . Add more oil if needed 

Mix in the salt. Store in a jar in the fridge.


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