Hello friends
Welcome to ''my cuisine''. According to me cuisine or the culinary art is just that an art. The art of creating delicious foods with a conscience to health has various dimensions with which we can experiment and I have just started to experiment in my kitchen. There is nothing more heartwarming than a hot aroma filled food on a cold rainy day to cheer us up or nothing more satisfactory than satisfying the taste buds of our loved and dear ones.This was the reason i found my new love for cooking. Hope you would enjoy my various recipes......

8 Aug 2010


Houmous can be used as a spread or as a dip. This houmous recipe is very easy and simple to make. Less time consuming as well....
houmous sprinkled with paprika

  • Chickpeas - 250gms(boiled and skin removed)
  • Tahini - 100gms
  • Ground cumin - 2 tbsps
  • Chilli powder - 1 tbsp
  • Salt - 1 tsp
  • Olive oil - 1 tsp
  • Lemon juice - 5 tbsps
  • Put the chickpeas in a blender and whizz with little water until smooth. 
  • Add tahini, ground cumin, chilli powder, olive oil, salt and whizz again until its all combined. You can add a bit of water if required. Take care not to add much water.
  • Serve with any kind of dosa, oatcakes or pancakes. Try using it as a dip for carrot sticks or cucumber batons.
This can be stored in fridge for a week or so in a sealed container.

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