Hummus Habb and a Feta Radish Dip

The reasons I make these two dips so often.

1. It literally takes me seconds to prepare them

2.  Both go equally well with pita bread (I simply adore Pita crisps)

3. Oh and the days that you don't have Pita at home; they go brilliantly well with soup sticks and crackers too.

4. They are a favorite with the little chef as well. 

Hummus Habb

serves 4-6

Ingredients

1 1/4 cup chickpeas, soaked overnight

salt and pepper to taste

2 teaspoons of ground cumin

2 large cloves of garlic crushed or to taste

4-5 tbsp or more of lemon juice

4 tbsp of extra virgin olive oil

A good pinch of chili pepper (Optional)

Instructions

1. Pressure cook the chickpeas with a little salt until really soft and drain

2.Cool a little and save some chickpeas to garnish. Blend the chickpeas and the rest of the ingredients with a blender (Add enough of the cooking water to achieve a light creamy consistency)

3. And its done. Garnish with chili pepper and chickpeas you saved earlier.

Variations:

1. I like to sprinkle it with ground sumac too. And sometimes toasted sesame seeds.

2. At times I add chopped capers and chopped black olives too

3. Or transform it into Hummus bi Tahina by adding Tahina and omitting ground cumin.

Feta Radish Dip

serves 4-6

Ingredients

3 tablespoons extra-virgin olive oil

225 gms feta cheese, coarsely chopped

1/4 cup plain yogurt

2 tablespoons lemon juice

3 tablespoons chopped fresh parsley

4 radishes, quartered and thinly sliced (about 1/2 cup)

Instructions

1. Pulse feta, yogurt, lemon juice, and 3 tablespoons oil in a food processor just until mixture is thick and spreadable

2. Now stir in parsley and radishes. 

3. Serve.

Images : Personal Album

Recipes: The new book of Middle Eastern Food and Martha Stewart Recipes 
While you enjoy reading this post with visuals.Please do not use them without asking. 
They belong to Orange Kitchens unless otherwise stated.