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Rajma Hummus with Pita Bread
| Main Ingredients | Red kidney beans (rajma), Mini pita breads |
| Cuisine | Fusion |
| Course | Snacks and Starters |
| Prep Time | 8-10 hour |
| Cook time | 6-10 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- ½ cup kidney beans (rajma), soaked for 6-8 hours, pressure cooked with the cooking liquor reserved
- 6-8 mini pita breads
- ½ teaspoon chopped garlic
- 1½ tablespoons tahini
- 1-2 teaspoons lemon juice
- Crushed black peppercorns to taste
- Salt to taste
- 3 tablespoons extra virgin olive oil + for brushing
- Red radish roundels for garnish
- Black olive slices for garnish
- Fresh mint sprigs for garnish
Method
- To make the hummus, finely process garlic, boiled kidney beans, tahini, lemon juice, ¼ cup reserved cooking liquor, crushed black peppercorns, salt, and extra virgin olive oil in a food processor.
- Heat a non-stick grill pan. Brush some extra virgin olive oil on it. Place the mini pita breads and grill for 1-2 minutes. Flip and cook the other side for 1 minute. Take them off the heat and place on a worktop.
- Place a spoonful of the hummus over each grilled pita bread. Garnish with red radish roundels, black olive slices and mint sprigs.
- Serve.
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