Jain Food Recipes

Hummus with Tahini

Hummus with Tahini Recipe

By avni Published: April 23, 2013

  • Yield: 1 big bowl (4 Servings)
  • Prep: 10 mins
  • Cook: 10 mins
  • Ready In: 20 mins



  1. Soak the chickpeas for 6 to 8 hours. Cook them well in the pressure cooker
  2. Make a smooth paste of it in the mixture (add water to it to make a fine paste)
  3. Add tahini, salt, lemo juice to it as per taste
  4. If you want you could add little olive oil in the paste (or make a shallow hole/well in the hummus and pour the olive oil in the center of the paste)
  5. Serve the hummus with warm or toasted pita bread.
  6. Hummus can stay refrigerated for 3 days or in the freezer for a month
  7. For spicy hummus you could add dried sliced red Kashmiri chilli
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Falafel Recipe

By avni Published: July 3, 2012

  • Yield: 20 balls (4 Servings)
  • Prep: 15 mins
  • Cook: 11/2hr mins
  • Ready In: 26 mins



  1. Soak the chickpeas overnight in a bowl with water
  2. Pressure cook them and strain all the water
  3. Ignore the first two steps if you are using canned beans
  4. Mash the chickpeas in a food processor and mix all the other ingredients in it. It will form at tnick paste
  5. Make approx 20 balls out of the thick batter and deep fry it in hot oil
  6. As an appetizer serve hot with hummus and tahini. As a main course Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper
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