Thecha Hummus
by Tarla Dalal
This recipe is an innovative fusion of Maharashtrian and Lebanese cuisine, which is sure to thrill your palate.
Hummus is a creamy accompaniment made of white chick peas, olive oil and garlic; while Thecha is a super spicy all-time favourite Maharashtrian accompaniment made of crushed chillies and garlic.
We have combined the best of both these dishes to make a Thecha Hummus that is both creamy and spicy.
This interesting hummus can be served as a dip at parties. If you lean towards the Lebanese side, you can serve it with pieces of Lavash , or if you prefer a desi touch, serve it with Bhakri .
Thecha Hummus recipe - How to make Thecha Hummus
Preparation Time: Cooking Time: Total Time:
Makes 1 cup
1 1/2 tbsp roughly chopped fresh red chillies
1 tbsp oil
1 1/2 tbsp roughly chopped garlic (lehsun) (lehsun)
1 cup soaked and boiled white chick peas (kabuli chana)
1/4 cup curds (dahi)
2 tbsp olive oil
salt to taste
For The Garnish
olive oil for drizzling
sprig of curly parsley
For Serving
lavash
- Method
- Heat the oil in a broad non-stick pan, add the red chillies and garlic and sauté on a medium flame for 1 to 2 minutes.
- Combine all the ingredients in a mixer along with the red chilli-garlic mixture in a mixer and blend till smooth using ¼ cup of water.
- Transfer the mixture into a deep bowl, drizzle little olive oil over it, garnish it with a sprig of parsley and serve chilled with lavash.
| Energy | 54 cal |
| Protein | 1.2 g |
| Carbohydrates | 3.7 g |
| Fiber | 1.7 g |
| Fat | 3.8 g |
| Cholesterol | 0.6 mg |
| Vitamin A | 45.7 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0.2 mg |
| Folic Acid | 11.1 mcg |
| Calcium | 19.3 mg |
| Iron | 0.3 mg |
| Magnesium | 10.6 mg |
| Phosphorus | 22.9 mg |
| Sodium | 2.1 mg |
| Potassium | 54.5 mg |
| Zinc | 0.2 mg |
Spicy food is something i love and Hummus is also my favourite. This thecha hummus is a unique recipe and the outcome was amazingly declicious. Initially i did not find it that spicy but when i gulped it completely, i felt the spiciness later. It is a wonderful recipe.