Chef Annuradha Toshniwal makes a very versatile middle eastern dip which is simple and easy to make at home. <br /> <br />Ingredients: <br />1/2 cup dried chick peas (soaked overnight <br />3 green chilies <br />6 - 7 garlic cloves <br />Water <br />2 tbsp tahini <br />2 tsp oil <br />Salt <br />Cumin seed powder <br />Lemon juice <br />Red chilli powder <br />Olives <br />Regular Roti <br />Za'atar <br /> <br />Method: <br />- Grind chickpeas, green chillies, garlic cloves, water in a grinder to make smooth paste <br />- Mix tahini, oil, salt, cumin seed powder, lemon juice and mix everything well. <br />- Sprinkle some red chilli powder, cumin seed powder and oil in it. <br />- Place some chopped green olives in it and serve <br />- Take roti, cut it out into square pieces and apply little oil on it <br />- Sprinkle za'atar spice and bake the rotis for about 5 - 10 mins <br />- The crunchy pita bread is ready to be served with humas dip <br /> <br />Director: Neha Sarkar / Vaibhav Dhandha <br />Camera: Kawaldeep Singh Jangwal, Manjeet Katariya <br />Editing: Pratik Jain <br />Creative Head: Kavya Krishnaswamy <br />Producer: Rajjat A. Barjatya <br />Copyrights: Rajshri Entertainment Private Limited.
