MethiHummus

Black-eyed Pea Hummus with Fenugreek

It has been too hot to stand near the stove for too long, and this means there is the real danger of falling back on instant meals and junk food! I realised my eating patterns were going awry and decided to make sure my fridge is stocked with some nutrition packed hummus, so I can get easy, instant meals without making it unhealthy!

Ingredients

Methi

1 cup black eyed peas, soaked overnight and then boiled in salted water, retain the water
1 cup fresh fenugreek or methi, blanched
3-4 cloves garlic
1-2 green chillies
salt
50-60ml olive oil

Method

Put the methi into a food processor, and blitz till roughly chopped. Now add the boiled beans, garlic and chilli and get a coarse paste.

Mixer
Add the olive oil, and based on the consistency, you can add some of the salted water that was used to boil the beans.
Blend to get a smooth paste.
Store refrigerated in an air tight bottle.

Hummus

Comments are closed, but trackbacks and pingbacks are open.