Red bean hummus with falafel and chilled yogurt-garlic sauce
Out of all the things I eat in excess, I never feel guilty about indulging in hummus. They say that chickpea is good for your skin and that is an excuse enough to polish off tub-fuls. Even though pita bread goes with hummus like nothing else – salty chips and sesame-speckled lavash are my good friends too.
Today, I gave chickpeas a ditch and went for red beans instead (good for your hair).
Unlike hummus that is sparingly flavoured with basil leaves, red pepper, kalamata olives, pumpkin puree, peanut butter and other lovely flavours, this hummus bursts of just one flavour.
Ingredients for the red bean hummus
1 cup cooked kidney beans (soaked overnight and boiled)
3 garlic cloves (finely chopped)
2 tablespoons tahini
Juice of one lemon
½ cup olive oil
Salt as per taste
Method: In a food processor, blend all the ingredients into a fine paste. Add more olive oil to smoothen the paste. Garnish with finely chopped coriander stalks.
Ingredients for the falafel
1/2 cup chickpeas (soaked overnight and boiled)
1/4 cup onions (finely chopped)
3 cloves of garlic (finely chopped)
1 tablespoon parsley (finely chopped)
1 tablespoon mint leaves (finely chopped)
1 teaspoon cumin seeds
salt as per taste
oil for deep-frying
Method: In a food processor, blend all the ingredients into a coarse paste. Make small balls with the mixture and deep fry them until golden brown.
Ingredients for the chilled yogurt-garlic sauce
½ cup chilled yogurt
2 cloves of garlic (chopped)
1 teaspoon spring onion greens (chopped)
Salt and pepper as per taste
Method: Mix all the ingredients in a bowl and refrigerate until use.
To assemble the dish
Stuff a pita bread with falafel balls and top it with the red bean hummus and yogurt-garlic sauce. Garnish with spring onions and serve.