I am a big fan of cooking channels. I used to watch Food Network for hours before Ishaan was born. Then a time came when I didn’t have a single moment to sit infront of TV, so we decided to cancel cable. Then, around last year, I found out this amazing channel CreateTV. It has some of the best cooking and art shows, somethings I really love.Â The cooking shows are very simple and without any of the extra glamour/hype of Food Network. I watch it when I find any free time.
Few days back, I was watching the show Joanne Weir’s Cooking Confidence. She showed how to preserve lemons and then prepared hummus with it. It looked really interesting, but I wasn’t going to buy/make preserved lemons for this one dish – I may try that in future when I want to make something else with them. Instead of that, I thought it is a great way to use up some lemon pickle. I prepared a HUGE batch of this pickle last year and I want to use it soon to make some space in my pantry. I did not remember the exact hummus recipe, I prepare it with whatever I remembered. This has been a huge hit in my parties recently.
I serve it with either some crackers or vegetables like cucumber or carrots. Last time when a lot of it remained, I just mixed it with wheat flour to make hummus chapatis, yummm!.
1 cup chickpeas
3-4 pieces lemon pickle
1/2 tea spn red chilli flakes (optional)
1 tbl spn tahini or 1 tbl spn white sesame seeds
1/2 tea spn cumin seeds
1-2 tbl spn lemon juice
1 tea spn chopped garlic
Soak chickpeas in water for 5-6 hrs or overnight. Cook them in pressure cooker. (You can just use canned chickpeas. Rinse them out well before using. I prefer soaking and cooking them at home).
Roast sesame seeds and cumin seeds.
Grind together chickpeas, sesame seeds (if using tahini, directly use it here), lemon pickle, lemon juice, garlic, cumin, chilli flakes, salt (be careful while using salt because lemon pickle already has a lot of salt). If needed, use olive oil while grinding. Take the paste in a bowl.
Spread some olive oil and capers on top. Serve.
Preparation time : 25min (if cooking chickpeas at home).