Methi Hummus | Fenugreek Leaves Hummus
It has been a long time since I
published dips. Today’s recipe is Methi Hummus or Fenugreek leaves hummus.
Methi leaves, Kabuli channa, garlic and lemon juice are combined and blended
together. This is absolutely guilt free and tasty. Serve it with some healthy
chips.
Recently I received Tortilla chips
from DIP Foods and similar to their other products this also had very less oil
in it. Hence I thought I must equally make a guilt free dip for these chips. Methi
Hummus is Diabetic Friendly and is also suitable for all age groups.
Initially I thought it would turn out
to be bitter due to the taste of Methi Leaves, but I was wrong. It was not
tasting bitter and the aroma of methi leaves can be felt in this recipe.
The tortilla chips from the DIP Foods is
less oily and they are suitable for vegetarians. The packaging is good and once opened must be
transferred to a zip lock or airtight containers similar to any cookies.
Check out my other recipes with DIP
Foods
Product Sponsor:
Availability
All
the information about the product is based on my personal experience only.
Recipe:
Methi Hummus
|
Preparation
Time : 10 minutes
|
Soaking
Time : 4 hours
|
Cooking
Time : 5 minutes
|
Cooling
Time : 10 minutes
|
Yields
: 1 Cup
|
| Ingredients |
Kabuli Chana – 1/3 cup
|
Methi Leaves – 1 Cup
|
Garlic Clove – 1
|
Salt to taste
|
Olive Oil – 1 tsp
|
Water – 1/3 cup (Use as needed)
|
Lemon Juice – 1 tsp (Optional)
|
|
Video
Preparation
|
1.
Wash and soak
Kabuli Channa for 4 hours
|
2.
Pressure cook
the Kabuli Channa for 3 whistles. Take out and let it cool.
|
3.
Cook Methi
leaves in enough water. Cool it completely.
|
4.
Take hand blender
or mixie and blend Cooked Methi, Channa, Garlic and Salt. Blend to a nice
paste.
|
5.
Add lemon juice
(Optional)
|
6.
Serve chill or
at room temperature with healthy tortilla chips.
|
Notes
|
1.
The measurement
of methi leaves given in video is after cooking it would yield 1/3 cup.
|
Measurements
|
1 tsp = 5ml
|
1 tblsp – 15 ml
|
1 cup = 200 ml
|
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