KALA CHANNA/BLACK CHICKPEA HUMMUS

Made with simple pantry ingredients like black chickpeas, sesame seeds, garlic, oil and flavorings, this delicious hummus is super nutritious and is packed with plant based protein, fiber, iron and more. Healthy and tasty are now just a dip away.

Hummus needs no introduction. Over the past decade or so, it has rocketed from a relatively unknown dish to a household name as both a party food and healthy snack. Originally made with chickpeas, tahini(sesame seed paste) and a few simple flavorings, the recipe has been adapted endlessly and today sports a rather colorful persona – Beetroot, red bell pepper, zucchini, sundried tomatoes, avocado, white bean, you name it!

In this variation, Black chickpeas or Kala Channa is used in place of the more popular Chickpeas/Kabuli channa. Kala Chana may not be as creamy or meaty as Kabuli Chana, but it is a superior source of nutrients – proteins, fats, iron and fiber. Also I’ve switched Tahini with regular sesame seeds. Good Tahini is really hard to come by and even if you’re able to get your hands on it, it’s quite expensive and quality is not guaranteed. The last batch I bought was really bitter. I’ve used olive oil here, but I’ve also made it in the past with Sesame seed oil to glorious results.

In conclusion, this is an economical, delicious and nutritious dish that can be whipped up with a few pantry staples. Make it healthier by serving it with a platter of rainbow vegetables – Cucumbers, Beets, Bell peppers, Carrots, Celery sticks, Gluten-free crackers etc.

Try the Zucchini Hummus for a refreshing take.

INGREDIENTS

1. Black Chickpeas/Kala Chana – a little less than 1/2 cup or 1 cup cooked
2. Sesame Seeds – 1/4 cup
3. Garlic pods – 2
4. Salt – 1/2 tsp + 1/2 tsp
5. Cumin power – 1/2 tsp
6. Olive oil or Sesame oil – 1 tsp + 1 tbsp
7. Lemon Juice – 1 tsp

METHOD

1. Wash and soak the beans overnight. Pour out the water, pour fresh water (about 2 cups), 1/2 tsp salt and 1 tsp of oil. Pressure cook for 4-5 whistles or until well cooked. Strain and reserve the cooking liquid. Save a little beans for topping the hummus in the end.
2. In a heavy-bottomed pan, dry roast the sesame seeds on a low heat until toasty. Be careful not to burn them.
3. Transfer to a mixer jar and blend into a powder. As you run the blender, the sesame seeds will start to release it’s oil and turn from a powder form to pasty. Add the reserved liquid as needed and grind into a creamy paste.
4. To this, add the cooked Kala chana, garlic pods, salt, cumin powder and olive oil and grind into a smooth paste. Add cooking liquid as needed to arrive at the desired consistency.
5. Add the lemon juice and give it another whir. Transfer into a serving bowl and drizzle with a little olive oil, top it with the reserved beans and finish it off with a dusting of cumin powder and paprika.
6. Serve with an assortment of veggies, pita bread, crackers etc. You could even eat it as is.

NOTES

1. If using Tahini, replace sesame seeds with 1/4 cup of Tahini