Are you a fan of Guacamole?

Or

a fan of Hummus?

If that’s a YES for both, then this recipe is definitely for you! Combining the two epic dips together; zesty guacamole with creamy hummus – it is a Star of Dips!

If you have been following my blog lately, you would know about my love for hummus. On a weekly basis I end up making it in different combinations; either as a dip, or at times as a spread for rolls, like my favorite Roasted Chickpeas Hummus Roll. This continues from classic to variations like beetroot hummus, and now to my latest crush – avocado hummus. It’s so fresh and creamy, with a tiny hint of zestiness from the lemon. The dish keeps you guessing, with that taste which is in right between guacamole and hummus, n is so damn delicious!  Be it a spread on toasts or a heap on a tortilla chip, this avocado hummus dip is absolutely perfect…!

The extra creaminess comes not only from the avocados, but also from the chickpeas without it’s skin. It is purely optional to peel its skin as the avocado balances the texture, but definitely makes a difference when removed. You can also try adding jalapenos to give some heat to your dip if you like.

Enjoy, Happy Cooking…!

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Avocado Hummus

When Classic Mediterranean Hummus meets Mexican Delight Guacamole…Its a Celebration of Flavors…!! Presenting you the Extra Creamy, Healthy n Delicious Avocado Hummus… Perfect as a Dip or a Spread for Sandwiches & Toasts…!! 

Course Appetizer

Cuisine Mediterranean, Mexican

Keyword appetizer, avocado hummus, hummus

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 5

Author Akhila

Ingredients

• 2 ripe avocados (peeled and pitted)
• 15 oz. canned chickpeas or ½ cup dried chickpeas, cooked
• 1 garlic
• ¼ cup tahini sauce
• ¼ tsp cumin powder
• ½ tsp pepper powder
• 1 lemon squeezed
• ¼ cup reserved chickpeas liquid/water
• ¼ cup olive oil + enough for topping
• 2 tbsp fresh cilantro leaves
• Salt (as required)
• roasted chickpeas/red chili flakes (garnish)

Instructions

• In a food processor, pulse together the avocados, cooked/canned chickpeas, garlic, tahini sauce, cumin powder, pepper powder, lemon juice, cilantro leaves, olive oil and salt.
• Scrape the sides of the bowl and add reserved liquid or water as needed while grinding to reach the desired consistency or until smooth. Check for the seasoning.
• Top with extra olive oil, roasted chickpeas (optional) or red chili flakes.
• Enjoy with veggie sticks, pita chips/tortilla, or bread.

Pro Tip: Peel off the chickpeas skin for a creamier hummus.

The post Avocado Hummus appeared first on Pepper Delight.

I am a Huge Fan of Wraps and Tacos! I guess that would be obvious with my Indian roots and my love for the flavours of Rotis, Chapatis n breads. My previous post was all about Hummus, I also did talk about my upcoming recipe, and the variety foods you could make by incorporating hummus. There are a thousand reasons to love it, but if I am to list out my top picks, then this recipe which is my newest obsession would be flying high among them all. It’s a fusion of Mediterranean and Indian flavours; creamy hummus and a crunchy garam masala flavored roasted chickpeas, a match made in heaven!!

These are incredibly easy to make and works perfect as a meal prep recipe too. It’s a protein packed filling meal, and to all the non-veg lovers out there… you wouldn’t even believe this dish is vegetarian, it’s soo good! The wraps can be rolled and sliced into half as pinwheels which you can serve at parties & picnics or even pack into kids lunch boxes.

Substitute/Add chicken or meat with the chickpeas, n there’s another great combo. For the hummus, you can buy it readily from the stores or else DIY with my creamy hummus recipe here, which is what I love to do always as I can serve it many ways; as a dip, wrap or platter.

I have prepared this hummus wrap dish on many occasions over the last few months, and each time it turned out to be a super hit, equally loved by veg & non-vegetarians. This recipe might doubtfully look to be a chickpea overload, but why not? After all it’s healthy and vegetarian right? So go ahead, give these wraps a try and if you have any new combinations, let me know in the comment section below.

Enjoy, Happy Cooking…!!!

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Roasted Chickpeas Hummus Wrap

Crunchy Garam Masala Flavored Chickpeas, Hummus & a Veggie Salad… wrapped in a Pita… Healthy, Delicious n a Protein packed Power Meal…!

Course Appetizer, Main Course

Cuisine Mediterranean

Keyword hummus wrap, roasted chickpeas, roll

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6

Author Akhila

Ingredients

• 1 cup dry chickpeas
• 2 cups water
• 2-3 tbsp olive oil
• 1 tsp garam masala
• 1 tsp black pepper
• Salt (as required)
• Hummus
• 1 cucumber
• 1 tomato
• 1 red onion
• 2 tsp lemon juice
• Cilantro leaves (garnish)
• Pita bread

Instructions

• Soak chickpeas overnight to rehydrate and increase its volume. Drain and rinse well before cooking.
• Pressure cook the washed chickpeas with a pinch of salt and water, for 3 whistles. Take the cooker off the flame, and allow it to rest till the pressure subsides. Take of the lid and reserve some of the cooked liquid, drain the rest.
• Preheat oven to 400 degree F. Arrange the chickpeas on a baking sheet. Toss in olive oil, garam masala, pepper and a generous amount of salt to coat the chickpeas well.
• Roast for 40-45 minutes until they crisp up, stir half way through the cooking.
• Chop veggies and mix with lemon juice and salt. Keep aside.
• Warm pita breads in a pan or microwave/oven to make them soft.
• Spread hummus, top with roasted chickpeas and veggies. Garnish with freshly chopped cilantro leaves. Roll into a wrap and enjoy!

Notes

1. Substitute pita bread with tortilla / naan / breads of your choice, and veggies with your favorites.
2. For non-vegetarians, chicken or meat can be added as toppings and make a great combo.

The post Roasted Chickpeas Hummus Wrap appeared first on Pepper Delight.

The most Popular & Healthiest Middle Eastern Dip – Yes… We are talking about Hummus today! Made with chickpeas, tahini, garlic, lemon juice and olive oil, this is one of the most adapted recipes with tons  n tons of variations – From the Classic to Spicy versions, vegetable based ones like Baba Ganoush, Avocado / Roasted Red Pepper / Beetroot Hummus… the list just goes on and on, and they all have one thing in common, Yummiliciuos!! I am a Huge Fan of Hummus; I can eat it daily… I love it as a dip, or even as a spread on my favorite Crunchy Garam Masala flavored Chickpeas Wrap.

The health benefits of hummus are enormous. The core ingredient, Chickpeas / Garbanzo beans is a vegan source of iron, high in fiber content, and an excellent source of protein. It also helps to lower cholesterol and in weight management. Hummus can be served as a dip along with crackers, spread on a pita, or even to make sandwiches…the options are endless. I would suggest using dry chickpeas rather than store bought canned ones, coz canned chickpeas are high in sodium.

So, how can you make your hummus Creamier?  The secret is, to peel the skin off the cooked chickpeas. Blending chickpeas with its skin on results in a grainy textured hummus, whereas take the skin off and you get an ultra-smooth and creamy dreamy Hummus!  I know it sounds like a lot of work; peeling the chickpeas one by one, and it does test your patience… but it’s definitely worth the effort.

And during this holiday season, give your party a twist by creating a Hummus platter! Its pretty easy, colorful, vegetarian, and gluten free too (just go for GF crackers). Stack up your favorites, let your creativity flow, and impress your guests (Check out my Notes below for platter ideas)!

Enjoy, Happy Cooking…!!!

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Hummus Platter

An Ultimate Hummus Platter for your Holiday Celebrations... with Pita, Veggies, Pickles & Feta Cheese…! Plus, The Secret to make the World’s Best Creamiest Hummus… Let’s Party…!!  

Course Appetizer

Cuisine Mediterranean

Keyword appetizer, hummus, hummus platter

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1 cup dry chickpeas
• 2 cups water
• 2 garlic cloves (roughly chopped)
• 6 tbsp tahini sauce
• 1 lemon squeezed (plus more if needed)
• 6 tbsp olive oil (plus more)
• 6-8 tbsp reserved liquid (or water)
• Salt and pepper
• Paprika / pepper (a pinch to garnish)
• Platter ingredients: carrot, cucumber, cherry tomatoes, feta cheese, pickled olives, crackers, pita.

Instructions

• Soak chickpeas overnight to rehydrate and increase its volume. Drain and rinse well before cooking.
• Pressure cook the washed chickpeas with a pinch of salt and water, for 3 whistles. Take the cooker off the flame, and allow it to rest till the pressure subsides. Take of the lid and reserve some of the cooked liquid, drain the rest.
• Remove the skin of the cooked chickpeas (Optional, preferred for a creamier consistency).
• Combine chickpeas, tahini, lemon juice, olive oil, reserved liquid, salt and pepper in a food processor. Blend until smooth and creamy.
• Sprinkle paprika or pepper and serve with a drizzle of olive oil.

Notes

1. For the platter, you can arrange all your ingredients on a large tray, plate, cutting board or baking pan.

2. Be creative in choosing your veggies, fruits, nuts, and dry fruits.

3. Include breads, pitas, chips, crackers, or wedges.

4. Feta cheese is optional, but complements well with the contents.

5. Either go for pickled or marinated olives / artichokes / sundried tomatoes.

6. To make your tray look attractive, fill it as much as possible by tightly arranging the ingredients without leaving any gaps.

7. You can substitute dry chickpeas with canned ones for ease.

8. Add more lemon juice to your hummus while blending if you prefer a tangy flavour.

9. You can also add more of the reserved liquid from the cooked chickpeas while blending, to suit your desired consistency.

The post Hummus Platter appeared first on Pepper Delight.

Prep time: 15 mins; Baking time: 1 hour Serves: 6-8

INGREDIENTS

• 1 medium sized beetroot
• 3/4 cup dry chickpeas / garbanzo beans
• 3 garlic cloves
• juice of one lemon
• 2 tbsp tahini sauce
• ¼ cup olive oil + more 
• salt
• 3 cup water
• fresh parsley (garnish)

INSTRUCTIONS

1. Soak chickpeas overnight. This helps it to rehydrate and increase in volume. Drain it and rinse well before cooking.
2. Pressure cook the washed chickpeas with a pinch of salt and water, for 3 whistles. Take the cooker off the flame, and allow it to rest till the pressure goes off. Drain it.
3. In the meantime, preheat oven to 425 degrees. Loosely wrap and cover beetroots in aluminum foil and place on a baking tray.
4. Roast for 1 hour or more, until it becomes soft. Allow it to cool, and then peel off the skin and chop into big chunks.
5. In a food processor, add the cooked and cooled chickpeas, beetroot chunks, garlic, lemon juice, tahini sauce and salt.
6. Add olive oil as needed and process until it becomes a smooth puree.
7. Garnish with fresh parsley leaves and olive oil.

Note:

1. Store bought Tahini sauce will be very thick with the oil separated on the top. Stir well before using it.
2. You can find Tahini sauce in any World market, or in the kosher aisle of your supermarket.

The post Beetroot Hummus appeared first on Pepper Delight.