Rajma Hummus
Recipe: A Creamy, Vegan Dip To Try On World Pulses Day

Name: ~Rajma Hummus~ Recipe: A Creamy, Vegan Dip To Try On World Pulses Day
Total time: 35 min
Yield: 1
Cuisine: Levantine
Ingredients: 1 cup Rajma/Kidney beans, soaked overnight; 1/2 tsp Kitchens of India Rajma Masala; 1½ tbsp Tahini; 2 Garlic cloves, small; ½ tsp Cumin powder; 1 tbsp Lemon juice; ¼ cup Extra Virgin Olive oil; ½ tsp Pepper; 4 Ice cubes; to taste Salt; to cook rajma Water; to garnish Dried herbs/fresh herbs

35 mins

Cooking Time

Easy

Difficulty

Ingredients

Vegan

Diet

When it comes to popular plant-based dips, hummus definitely tops the chart. It’s why hummus recipes with different beans are becoming more and more common. Like this rajma hummus recipe, which uses red kidney beans as the base, instead of the traditional white chickpeas. Since kidney beans are inherently soft, this hummus recipe yields an incredibly creamy, smooth, and stunning-looking dip. It can be garnished simply with olive oil, freshly chopped coriander, or even toasted sesame seeds.

Ingredients

UNITSIngredients

1 cupRajma/Kidney beans, soaked overnight

1/2 tspKitchens of India Rajma Masala

1½ tbspTahini

2Garlic cloves, small

½ tspCumin powder

1 tbspLemon juice

¼ cupExtra Virgin Olive oil

½ tspPepper

4Ice cubes

to tasteSalt

to cook rajmaWater

to garnishDried herbs/fresh herbs

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Simple Black Chana Hummus Recipe: A Nutritious, Nutty, High-Protein Alternative
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.
30 mins
easy

Follow
Directions

Description - Step 1

Step 1: Boil the rajma

Start by cooking the rajma (soaked for at least 4 hours, ideally overnight). Add the soaked (and drained) rajma into a pressure cooker along with 3-4 cups of water. Cook for 15-20 minutes (3-4 whistles). Once cooked, let the steam release naturally. Now, drain the water and let the boiled rajmas cool to room temperature.

Description - Step 2

Step 2: Make the rajma hummus

Add garlic, tahini, lemon juice, salt, pepper, Kitchens of India Rajma Masala and cumin to a grinder first and blitz. Then add the cooked rajma and blend. Lastly, add ice cubes and olive oil and blend until smooth. Since rajma is already soft, additional water is not usually required, but you can add a splash, if needed, to achieve the required consistency.