Recipe: A Creamy, Vegan Dip To Try On World Pulses Day
35 mins
Cooking Time
Easy
Difficulty
12
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.
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.
Description - Step 3
Step 3: Drizzle with oil and serve
Transfer the hummus to a deep bowl. Drizzle a little olive oil on top to prevent it from drying. Serve with crackers and pita bread.
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Levantine
Easy
Appetizer
