Moringa Powder Chickpea Hummus – Moringa Recipes – Delicious Dips with Pitta Bread – Falafel Dips
Hummus is a really yummy spread or dip you can enjoy with falafel, salad, in pitta, on your toast etc.
I made this moringa powder infused chickpea hummus because we all know we should be eating moringa powder but how to eat moringa powder, right?
This creamy moringa powder chickpea hummus was a perfect way to incorporate moringa powder into my diet. I used 1/2 a tsp of moringa powder in this hummus and could not even taste it. What’s more, the moringa powder gave the chickpea hummus a beautiful shade of green.
There are so many chickpea hummus recipes you could make e.g. roasted red pepper hummus. This moringa chickpea hummus is just another version of a hummus recipe.
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I made the tahini from scratch. I do not have a food processor but used a high powdered blender to make the “tahini”. It wasn’t perfect i.e. it wasn’t as creamy as store bought tahini, but it had all the ingredients in a tahini and by the time I had finished making the hummus, it was impossible to tell whether I had used store bought tahini or made it from scratch.
Tahini basically comprises of white sesame seeds, lemon and olive oil. It was simply a matter of blending these.
I also boiled dry chickpeas rather than using canned chickpeas.
I had soaked the chickpeas the evening before. By morning, the chickpeas had doubled in size. I then cooked them in a pressure cooker and they were ready in under 15 minutes.
INGREDIENTS:
1/2 cup dried chickpeas (or canned chickpeas)
1/3 cup sesame seeds
1 – 2 large garlic cloves
3 tbsp olive oil
1/2 tsp moringa powder
Salt to taste
1 tsp cumin powder
3 tbsps lemon juice
Aquafaba (chickpea starchy liquid)
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For Garnishing:
Olive oil
Paprika
Roasted Sesame seeds
Chickpeas
Mint or coriander leaves
METHOD:
Cooking the chickpeas
Firstly, you need to cook the chickpeas. If you are using canned chickpeas, then you can blend these right away, skip to the next section.
If you are using dried chickpeas like I did, then you need to cook them.
Wash and soak them overnight.
In the morning, they will have doubled in size. Pour away the water and wash the chickpeas again.
Place them in your pressure cooker with enough water to cover them. Cook for 7 whistles. I used the Indian pressure cooker. I cooked them for about 15 minutes.
I left them to cool.
Once cool, I removed the outer skins of the chickpeas. This makes the hummus creamier. You don’t need to remove them, it is time-consuming, so you can use the chickpeas without removing the skins either. If you do want to make the perfect creamy hummus, then go ahead and remove the skins. I find that slightly overcooking the chickpeas makes it easier to remove the skins. It took about 5 – 8 minutes to remove the skins for 1/2 a cup of chickpeas.
Blending the chickpeas
Secondly, you need to roast the sesame seeds on a pan. Roasted sesame seeds have a beautiful smell and flavour.
Blend these into a fine powder.
Add lemon juice to the same powder and continue blending for about 30 seconds.
Then add olive oil and blend again.
Then add the garlic cloves, moringa powder, cumin powder and salt to the mixture and blend again.
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Add the aquafaba (the starchy liquid that stays over when the chickpeas are cooked. If you are using canned chickpeas, this is the liquid within which the chickpeas are soaked) to the blender slowly and keep blending. Keep adding the aquafaba and blending. Your hummus mixture will start becoming creamy.
Add enough aquafaba such that the hummus is of a smooth creamy consistency.
Add the hummus to a bowl.
Use your finger to create a swirl on the top of the hummus.
Drizzle olive oil, sprinkle paprika and add sesame seeds, chickpeas or mint/coriander leaves.
Serve with warm pitta or as a falafel dip.
Moringa Powder Chickpea Hummus – Moringa Recipes – Delicious Dips with Pitta Bread – Falafel Dips
As mentioned above, you can make this hummus even tastier by adding other ingredients such as roasted red pepper.
Hummus is so versatile and can be used as a dip or spread with many foods.
This hummus will stay for up to 3 – 4 days.
Adding moringa powder to this chickpea hummus makes this hummus so healthy. The hummus is also full of protein and the olive oil adds the much needed Vitamin E to your diet.
I hope you enjoy this hummus recipe. Do adjust as necessary, feel free to add more cumin, paprika, lemon or garlic as per your taste.
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