Wednesday, March 20, 2013

Hummus. Knife giveaway winner. And announcing my third giveaway



March is a special month for me. But I've already said that a million times. It's a month full of baking for me. And believe it or not over the last weekend I've baked at least 8 cakes if not more. Eight because one was a 5-layered cake for my sister's big three oh, but more about that later.

Just as I love baking, one of my favourite thing are dips and dipping sauces. I think they add a whole new dimension to your food. They can replace butter, make barbecue's taste tangier and a chip without dip, is like a fork without a noodle.

Whenever I have a party, I always, yes always have atleast two dips on the menu. And two only if I'm feeling stingy. Normally its four. I love this garlic yogurt dip that I learnt atleast a decade ago. And a Thai peanut dip, that I serve with every single vegetable I can get my hands on.

But when I know I have a crowd to cater to, I turn to an old faithful - hummus. This Meditteranean chickpea dip is a crowd pleaser. Kebabs can be dunked into it. Vegetable sticks find a perfect partner and well pita breads are the easiest accompaniment. Hummus is as low cal a dip as you'd like it to be. Put as much olive oil as you'd like. It's amazingly flavourful and doesn't spike the blood glucose level (didn't know this at all!)

I first learnt how to make hummus back in college, when I went to a cooking school once a week, all summer long. I've misplaced many of the recipes, but this one I know by heart. Oh and the teacher there taught me the way to make the creamiest and the most luscious hummus - the trick is to remove the skin of the chickpea. And then you'll get the smoothest hummus ever!



If you're wondering how to skin the chickpea, do it while its super hot or nice and cold. Throw it in a bowl full of water and squish the skin out with your hand.  Try and get as many out, trust me, it'll make a huge difference.

Also my recipe for the hummus is immensely fiddlable Like it tangier, squeeze in some more lemon. Sharper? Add another clove of garlic. Creamier? More olive oil please. Whatever you like, make sure you serve with something you totally crisp - crackers, flatbread and some veggies are a good bet.



Hummus

Ingredients

200 grams chickpeas soaked overnight
1 clove garlic
2 tblsp tahini paste
Salt
Sumac
50 ml olive oil
1/2 cup water reserved from the boiled chickpeas
Juice of one lemon

Directions

1. Pressure cook the chickpeas for about 20 minutes  or atleast 6 whistles. If you're using canned chickpeas, you will be skipping this step
2. Once cool, drain the chickpea and reserve 1/2 cup of the water. Submerge the chickpeas in a bowl of cold water and squish the skin out.
3. In a food processor/ blender add the chickpeas, water, tahini, salt, lemon juice and garlic. Pulse
4. Add olive oil, process until smooth. If you need more water or lemon, add now. Check for seasoning.
5. Plonk it out on to a bowl, mix in sumac and a little bit more olive oil. Let it sit for one hour before serving for the flavours to develop.

Oh and now coming to the main event. The winner of the colourful knife set is Gauri Shirke from the blog Runner Girl in the Kitchen. Gauri please email me within the next 48 hours, so that the knife set reaches you asap.

And now announcing my third giveaway in order to celebrate Cookaroo's first anniversary. In association with the good people of Leonardo Olive Oil, this giveaway is a really fun hamper of goodies from their repertoire: The hamper includes:


·         Leonardo Gold PremiumExtra Virgin Olive Oil 250 ml
·         Leonardo Olive Pomace Oil 250 ml,
·         Leonardo Wholewheat Pasta- Spaghetti 
·         Leonardo Hojiblanca Black Sliced Olives
·         Lime Premium Pickle
·         Leonardo Olive Oil Recipe book
·         EV Gold tasting card



The giveaway is open to bloggers and non-blogger's across India. If you're not in India, and would still like to participate, please send an address in India, where the hamper can be shipped to.

Here's what you have to do:

2. Follow Leonardo on Twitter
3. Follow Cookaroo on Facebook
4. Follow Cookaroo via email, rss feed or on google plus
5. Leave a comment where you're following Cookaroo as well.

The Leonardo and Cookaroo giveaway closes midnight March 25. Till then comment away.


20 comments:

  1. Tasty hummus. Nice giveaway.
    Already liked your page and following through GFC.
    Liked Leonardo's page. Following through twitter.
    GFC name & FB name - Shailaja Reddy
    Twitter name - https://twitter.com/SahasraRecipes

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  2. March is a special month for me too, its not only begun well, but this win makes it even better!
    Thanks Ruchira!

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  3. i was not here and mobile commenting was acting weird and wow nick on time! i just had to follow leonardo and i did that.. i use borges olive oil and looking at all ur posts i was always tempted to give this guy a shot! what better chance! the hamper looks amazing! and i agree to every word about the dips! even i cannot live without them..

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  4. Hey congrats to the lucky winner of knife set giveaway.

    I would like to participate in the Leonardo and Cookaroo giveaway too.
    Followed all the points 1-5 and following cookaroo as well.

    -Raksha
    Raksha's Kitchen

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  5. Wow! Ruchira,This is one giveaway I would Lovvvvve to win!!
    I have done all of the above. Fingers crossed that lady luck turns my way this time!!!!!
    Following you on FB, Twitter, google+ and subscribed to your posts

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  6. Already a follower of your fb page and following thru gfc
    liked leonardo page and following on twitter..........
    gfc , google + and fb name - sharanya palanisshami
    twitter - saraphysio

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  7. congrats to the winner!!! but it reinforces my belief that i'll never wi away giveaway ever :(

    the tips on making hummus are quite helpful..will try it your way next time i make hummus :)

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  8. Great recipe and love the pic. Already a follower of you by email and fb and now following Leonardo on fb and twitter....Hope I win this awesome giveaway ;)

    kEEP bLOGGING

    Regards

    Shobana Arunkumar
    shobskitchen.blogspot.in

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  9. Did all I wasn't doing earlier darling! G+ - Check, email updates - Check ... rest all done! Off to soak some chickpeas...thats a yum recipe!

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  10. Done, done, and done. That's a super tip, taking off the chickpea skin! Gotta try it.

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  11. Lovely hummus... i've never tried without the skin, should next time! i've done all the requirements... :)

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  12. Great recipe, did all the above,
    Hope the hamper comes my way :)

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  13. am drooling ..what a receipe
    facebook :anusha puri
    twitter :nami_shopaholic
    following you on facebook,via email :goforgoal100@gmail.com and google plus :anusha puri

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  14. Yum. Will try out :)
    I am following with email: dhruvi.khandelwal@gmail.com
    Twitter : Dhruvi_2001
    G+ : Dhruvi Khandelwal
    Sorry:( I don't have an FB account, WOULD LOVE the hamper :)

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  15. Hummus looks so smooth and yum...
    And lovely giveaway...
    Like Leonardo's Facebook Page - done
    Follow Cookaroo on Facebook - done
    Follow Cookaroo via email, rss feed or on google plus - G+

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  16. March is so special for me too as I am celebrating my 1st Blog Anniversary too!! Have been crossing my fingers hard for the last 2 giveaways.. this one is the best of all. Love that amazing dip, such a lifesaver for parties!!
    Done all the needful, following you on google plus..crossing my fingers yet again!!

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  17. I would love to win this hamper.
    I am already following you on gfc,fb
    Liked and following leonardo page on FB n Twitter
    Twitter - padmajha
    FB-Padmajha Sureshbabu

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  18. Anannya. Following on twitter as @pipuxixu. Liked and followed Leonardo, already follow you on google reader.

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  19. Liked and following both on FB. Is that all?!
    Quick question, can the tahina be skipped?

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  20. I dont qualify for the giveaway since im in the US, but i learned an easy way to skin the chickpeas! Put in a clean kitchen towel and rub between the layers of towel, once skins are very loose pour them into a bowl of water and the skins float!

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