Hummus Platter

Recipe By: Hana Nasir

Instagram: kitchen_o_mania

1) HUMMUS

Ingredients 250 gr Boiled Chickpeas 2 tbsp Sesame Seeds (Soaked in water overnight) 5-6 Garlic Cloves 4-5 tbsp Olive Oil 1/2 tsp Cumin Powder 1 tbsp Lemon Juice Salt to taste

Method - Grind soaked sesame seeds, garlic cloves and olive oil into a smooth paste. - Add in chickpeas, cumin powder, lemon juice and salt and blend it in a mixer till it forms a smooth mixture. - Pour it in a serving plate, add some olive oil on top and sprinkle some red chilli powder. - Serve it with Pita breads.

2) PICKLED VEGETABLES * Carrots cut into roundels 1 medium * Beet root mcut into roundels 1 * Cucumber cut into roundels 1 * Sugar 3/4 cup * Salt to taste * Fresh red chillies diagonally sliced 2 (optional) * Vinegar 1/2 cup

Method - Heat 2 cups water in a deep non stick pan, add sugar and salt and let them dissolve. - Take a sterilized jar, arrange the carrot, radish, green and yellow zucchini, cucumber, red and yellow capsicum (peppers) in the bottle. - Add fresh red chillies and vinegar to the water and mix. Pour the water into the jar.Put the lid on. When cooled down to room temperature and then keep it in the refrigerator for 3-4 days. Serve.

3) GRILLED CHICKEN -In a small bowl, whisk together lemon juice, olive oil, basil, oregano, salt, pepper, and garlic. -Place chicken breasts into a large resealable plastic bag or shallow dish. Pour marinade over chicken. Marinate in the refrigerator for a minimum of 30 minutes, or up to 8 hours. -Heat a heavy duty grill pan to high heat for about 2-3 minutes. Lower the heat to medium-high and brush some olive oil to the pan. -Add the chicken breasts to pan and cook for 5-6 minutes on the first side without moving, until the undersides develop dark grill marks. Flip the chicken breasts using a pair of tongs or a fork and cook the other side for 5-6 minutes. Turn off heat and allow chicken breasts to rest in pan for at least 5 minutes before cutting.