Recipe: A Nutritious, Nutty, High-Protein Alternative
30 mins
Cooking Time
Easy
Difficulty
9
Ingredients
Vegan
Diet
Once known only in select countries in the Middle East, hummus is today one of the most loved plant-based dips across the globe. Traditionally, it’s made from white chickpeas and served with pita bread and falafel. However, this black chana hummus recipe makes a key swap – using black chickpeas instead of white. The result? A nuttier, protein-rich spread with an earthy, deeper flavour and darker colour compared to the traditional hummus. Enjoy it with warm pita bread, crisp crackers, or even as a sandwich spread. Freshly made black chana hummus can also be stored in an airtight container in the refrigerator for up to 3–7 days.
Ingredients
UNITSIngredients
½ cupBlack chickpeas, soaked overnight
½ tbsp Black sesame
2Garlic cloves, large
1 tspRed chilli powder
½ tspRoasted cumin powder
1 tbspLemon juice
2 tbspOlive oil
to tasteSalt
cook chickpeasWater
Follow
Directions
Description - Step 1
Boil the chickpeas
Add the soaked (and drained) chickpeas into a pressure cooker along with 1 (or 1¼) cup of water. Cook for three to four whistles, or until the chickpeas turn mushy/mashable. Once they’re cooked, drain the water and let the chickpeas cool to room temperature. Also, save the water in which the chickpeas were boiled.
Description - Step 2
Make the black sesame tahini
Place a pan on medium heat and dry roast the sesame seeds till they begin to pop. Keep a careful watch to ensure they don’t burn. Transfer the roasted sesame seeds to a plate and let them cool. Now, add the roasted sesame and 1.5 tbsp of oil to a grinder and pulse till you get a coarse paste.
Description - Step 3
Make the black chana hummus
Add boiled black chickpeas, garlic cloves, chilli powder, cumin powder, lemon juice and salt to the grinder with the black sesame tahini. Also, add a little of the water in which the chickpeas were boiled. Grind this mix into a smooth paste. Add more water if required.
Description - Step 4
Drizzle with oil and serve
Transfer the hummus to a deep bowl and drizzle the remaining olive oil on top. This will prevent the hummus from drying. Serve it with vegetable crudites or lavash, or refrigerate it in an airtight container for future use.
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Levantine
Easy
Appetizer
