Hummus from chickpeas

INGREDIENTS:
1 15oz can chickpeas or 250 gms boiled chickpeas
1/4 cup or 60 ml lemon juice (juice of a large lemon)
1/4 cup or 60 ml well stirred tahini
1 small clove garlic, minced
2 tbsp extra virgin olive oil, plus more for serving
1/2 tsp ground cumin
salt to taste
2-3 tbsp water
dash of paprika for garnishing
few whole boiled chickpeas for garnishing

DIRECTIONS:
In the food processor combined beaten tahini and lemon juice and process for 1 minute, scrape the sides and process for 30 secs more.  This initial whipping makes the hummus creamier.

Add the olive oil, minced garlic, cumin and 1/2 tsp of salt to the processor, process for 30 seconds, scrape sides then process for another 30 seconds or until well blended.

Drain the chickpeas and add half to the processor and process for 1 minute. scrape sides and bottom of bowl then add remaining chickpeas and process until until thick and smooth for about 2 minutes.  At this point if hummus is too thick or has unground pieces of chickpeas then add 1 or 2 tbsp of water and process further until you reach the desired consistency. Taste for salt and adjust accordingly.

Serve garnished with olive oil, paprika, whole chickpeas and even some chopped parsley if available.

Peas Pulao

Recipe courtesy: Bongong

No Goan Sunday or festival is complete without peas pulao. This is a simple an easy to follow recipe.

Ingredients

basmati rice

2   cup

green peas

1/2   cup

oil

1   tablespoon

small onion

1  

small tomato

1  

bay leaves

3  

cinnamon stick

1  

cloves

10  

mace

1  

drops yellow food color

5  

water

4   cup

milk

1   tablespoon

salt to taste

bouillon cubes or maggi cube

2

Instructions

1. Wash the rice and set aside

2. Heat oil in a large pan/pot and add the onion and saute till translucent. Add in the tomato and saute till light orange.

3. Add the spices, rice, peas and water

4. In a smalll bowl, dissolve the bouillon or Maggie cube in a little warm water and stir mixture in to the pulao

5. Add the food color and tablespoon of milk( help prevents the rice from getting sticky).

6. Let it cook on medium flame till water evaporates.Add salt to taste