Baharatli Hummus Recipe

Baharatli Hummus Recipe

Welcome the summer season by trying out this yummy summer-special salad recipe. Kale and Apple Salad is a refreshing and yummy salad recipe that you can have as a snack and even with your meals. Kale and Apple Salad is a delicious dish that combines the sweetness of apples with the earthy flavor of kale. It’s a great way to get your daily dose of vitamins and fiber while satisfying your taste buds. Kale is a nutritional powerhouse, packed with the goodness of vitamins A, C, and K, and is easily available in grocery stores in the summer. The benefits of apples are unknown to us- they are loaded with essential antioxidants, minerals, and fiber. The addition of crushed almonds adds more texture to the salad. The humble dressing of olive oil, maple syrup, lemon juice, and salt amps up the flavors of the salad in a jiffy. The best thing about this salad is that it is super filling yet healthy at the same time. It is perfect for weight loss as it is low in calories and carbs. It is also low in cholesterol and high in fiber. If you love trying out new recipes at home, then don’t forget to bookmark this recipe. Do try this recipe, rate it, and let us know how it turned out to be by leaving a comment in the section below. Happy Cooking!

Ingredients of Baharatli Hummus

• 150 gm chickpeas

• 50 gm soaked overnight kashmiri red chilli

• 5 gm cumin seeds

• 50 ml olive oil pomace

• 2 gm salt

• 10 gm celery

• 60 gm tahini

• 60 ml salad oil

• 1/2 chopped onion

• 100 gm roasted red bell pepper

• 5 gm coriander seeds

• 2 gm thyme

• 10 ml red wine vinegar

• 2 gm black pepper

• 10 gm garlic

• 50 ml harissa

• 4 ice cubes

• 2 Pinches baking soda

How to make Baharatli Hummus

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• Step 1 Saute the veggies with spicesTo prepare this delicious hummus, put a pan on medium flame and heat pomace olive oil in it. Next, add whole garlic, thyme, coriander seeds, caraway seeds, cumin seeds, celery, onion, and red bell pepper. Stir well and cook till slightly golden brown.

• Step 2 Grind the mixture to a pasteOnce the veggies are sauteed, add the soaked Kashmiri red chilies to it and cook for 2-3 minutes. Once done, turn off the flame and let the mixture cool down. Then, grind it in the mixer into a fine paste and keep it aside.

• Step 3 Boil chickpeas and blend

  Now, put a pressure cooker on medium flame and boil the chickpeas with a little salt and baking soda for 5-6 whistles. Turn off the flame when the chickpeas are boiled, and let them cool. Then, transfer the chickpeas to a blender jar and blend them into a paste.

• Step 4 Mix harissa sauce to prepare the hummus

  Next, add harissa sauce, ice cubes, and salad oil to the jar and blend once again to a fine paste. Finally, transfer the prepared hummus to a bowl add tahini paste to it, and stir well. Garnish with harissa drops, fried red chili, roasted black sesame, and white sesame seeds, chopped parsley, and red wine vinegar. Enjoy with the bread of your choice.

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