Culinary Chronicles
By Yasmin Rahul Bakshi
Tiger’s query in regard to the use of chickpeas in Middle Eastern cuisine made me ponder and research. Garbanzo Beans, as they are also called, are consumed in plenty there in the form of a dip or side dish, fritters or patties and curries.
Hummus bi Tahini, an accompaniment with chickpeas as the key component is served in most repasts, was curated in the twelfth century in the Egypt-Syria region. It became popular for reasons like – availability of ingredients locally and including a fibre rich dish in the meals.
Arabs have been meat eaters all through. While any kind of meat has zero dietary fibre whereas chickpeas are its rich source. They have seventeen grams of the same in every hundred grams of serving.
Hence to balance the diet, Hummus played a significant role. Fibre, protein, carbohydrates and vitamins got included in daily food.
The Lebanese, Arabs and Jews serve pita or chips with hummus, the Turks just eat it as it is, the Israelis have with onion pieces, in Syria minced meat is served on top, the Iraqis combine this with frizzled eggplants or boiled eggs, while the Egyptians make their hummus a wee spicier by adding spices while stewing the chickpeas.
A few days ago, two avocados were smiling at me from the vegetable basket urging my fingers to craft them into anything exciting except for guacamole or resting them over a toast. Probably they too wanted a better transformation.
Pondered for a while and chose to amalgamate this Mexican fruit with the savours of the Middle East. An adaptation of hummus with avocado with creamier, lighter and flavoursome outcome.
Ingredients:
- Boiled chickpeas – 1 cup
- Garlic – 4 cloves
- Lemon juice – ⅛ cup
- Sesame paste – 2 Tbsp
- Parsley – to garnish
- Cumin powder – ½ tsp (unroasted)
- Avocado – 1 (pulp)
- Olive oil – ¼ cup
- Salt – according to taste
Method:
- Drain the excess water from the chickpeas.
- Blend the chickpeas with some ice in a food processor until smooth and light.
- Add the salt, sesame paste, lemon juice, garlic cloves, olive oil, cumin powder and avocado pulp.
- Blend again to get a smooth consistency.
- Serve, garnished with parsley.
(Yasmin Rahul Bakshi is an accomplished senior consultant Chef and a food historian. A widely travelled Army wife from the Mussoorie hills with exposure to international cuisines & preserving recipes with the medium of food photography and digital content creation in the form of stories.)
