I fell in love with hummus since the first time I had it at Osama's (Friend) place. The lovely creamy texture with a drizzle of olive oil and a pinch of red paprika do wonders to my palate. I found it to be the healthiest dip or even a salad dressing one can make or find in the USA. Many nutritionists agree to the fact that salads are very healthy but salad dressings are so not! Of course they aren't when they are laden with mayo, cream and cheese.
Hence, hummus works best with my salads and they fill my pita pockets pretty well and taste yumm. Light and yumm- so not the words I type often in this blog.So here are my two healthy lunch recipes.
1/2 cup of chickpeas
1 tbl spn of extra virgin olive oil
1 tsp of paprika
1 tsp of cumin seeds
1 tsp of lime juice
1 pod of garlic
1.5 tbsps of tahini sauce
salt to taste
Soak the chickpeas over night. Cook them until they are soft and the raw smell goes off. (I pressure cook them for 2 whistles). Keep aside and let them cool.
Grind the chickpeas with rest of the ingredients (excluding the olive oil) to a smooth paste
Dress The hummus in olive oil and a pinch of paprika here and there.
Serve in room temperature with pita breads.
Note: You can also dress the hummus with chopped parsley or coriander.
1 whole wheat pita bread cut into halfs to make 2 pita pockets
1 cup of salad leaves and vegetables chopped (I used Romain lettuce,carrots, red cabbage, tomatoes and onions)
pinch of black pepper (freshly ground)
1 tbl spn of hummus
1 tsp of vinegar/lime juice
Optional: Falafels/boiled egg slices
Mix all the ingredients well and let the salad ready.
Fill the salad in the pita pockets with the salad. You may also add some falafels/boiled eggs. As per one's taste.
Serve at room temperature.