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Hummus is a healthy and nutritious dip that can be had with almost anything. Let’s give an Indian spin to this Mediterranean recipe, with this cashew coconut hummus that pacifies pitta and has a host of other health benefits.
Chickpea, the main ingredient of hummus, regulates blood pressure, strengthen bones and is good for your heart.
Coconut is excellent to balance pitta due to its cooling properties.
This dip can be enjoyed with bread and a host of other snacks.
A Mediterranean favourite, hummus is an important part of Middle Eastern and Mediterranean cuisine. Chickpea is a nutrition bomb that has several health benefits. It regulates blood pressure, strengthens the bones, and the dietary fibres in it help keep the heart healthy. Coconut has excellent cooling properties that are beneficial in balancing pitta.
So, here’s how you can whip up this tasty, pitta-pacifying hummus.
Dried chickpeas (chana) – 1 cup
Olive oil – ¼ cup
Cumin (jeera) seeds – 2 tsp
Shimla Mirch – ⅓ cup (chopped)
Fresh ginger (adrak) – 2 tbsp (minced)
Lemon juice – 3 tbsp
Toasted Cashews (kaaju) – ¾ cup
Coconut milk – ¾ cup
Sugar – 1 tsp
Salt to taste
A pinch of black pepper
Clean chickpeas and soak overnight.
Drain and pour in a pot with 6 cups of water. Bring to boil and reduce heat. Let simmer till soft and drain.
Heat oil in a pan. Add cumin seeds and shimla mirch. Sauté over low heat for until the peppers are tender. Next, add ginger and stir before removing from heat.
Mix lemon juice, cashews, and coconut milk into the pepper mixture and blend it.
Next, blend the chickpeas and add in the sugar. Season with salt and pepper to taste.
Serve at room temperature with pita bread and falafel or any other snack of your choice.
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