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.