Coriander & rosemary hummus🌿🌱🥀🧄🌻

Name: How to cook Coriander & rosemary hummus🌿🌱🥀🧄🌻 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 people
Cuisine: Us

Introduce

Chef :

Gurpal kaur Ubhi

Coriander & rosemary hummus🌿🌱🥀🧄🌻

Anyone familiar with middle eastern food recognizes this rich sauce as a favorite, it is becoming more popular at cocktail parties, serve it as a dip with Arabic bread or spread it on crackers and etc.

Ingredient

Food ration :

6 people

Cooking time :

25 mins

1/2 cup

white chickpeas boiled

2-3 tbsp

lemon juice 🍋

1/2 tbsp

roasted sesame seeds

4 tbsp

sunflower oil 🌻/ extra virgin olive oil

chopped green chillies

2-3 tbsp

chopped coriander leaves 🌿

2 sprigs

fresh rosemary 🥀

1 tsp

garlic paste🧄

1/2 tsp

black pepper powder

1/4 tsp

paprika powder 🌶️/ kashmiri red chillies powder 🌶️

Cooking instructions

* Step 1

Soak chickpeas overnight, next day add them in a pressure cooker with enough water to cover. Pressure cooker for 12-15 mins or till cooked, cool and drain, set aside, remove upper skin of boiled chickpeas.

* Step 2

Heat a non- stick pan, put sesame seeds and toast, shaking frequently, until fragrant but not brown. Remove from heat and cool, cut green chillies & coriander leaves.

* Step 3

Put toasted sesame seeds and 1/2 tbsp extra virgin olive oil/ sunflower oil 🌻 in a grinder and grind into a paste. Add boiled chickpeas in, lemon juice 🍋 and garlic, chopped coriander leaves 🌿, green chillies chopped and grind well, until smooth.

* Step 4

With the running machine, add 2tbsp extra virgin olive oil/ sunflower oil 🌻a little at time, season with salt 🧂, black pepper powder, add once and remove in serving dish.

* Step 5

Drizzle with the remaining extra virgin olive oil/ sunflower oil 🌻, sprinkle with paprika powder 🌶️ or kashmiri red chillies powder 🌶️, chopped coriander leaves 🌿, finally add rosemary and serve. Enjoy