With Pita Chips: An Innovative Twist On A Classic Dip
410 mins
Cooking Time
Easy
Difficulty
10
Ingredients
Vegan
Diet
Hummus is one of the most popular Middle-Eastern exports, often served with freshly cut carrots, cucumbers, pita bread, and falafel. Originally made from chickpea, this creamy dip gets a desi makeover in this rajma (kidney beans) hummus recipe, best enjoyed with crispy pita chips that you can buy from the store (or toast leftover pita bread and make them at home). Compared to the creamy chickpea hummus, rajma hummus has a slightly reddish brown color but the same texture.
Rinse the rajma and submerge the beans in enough water. Soak it overnight, or for at least 6 hours. Drain the water and rinse 2-3 times. Now, add the soaked rajma and 3 - 3 ½ cups of water to a pressure cooker. Cook on medium heat for 20-30 minutes till the rajma gets soft. Drain the water and keep aside the boiled rajma.
Description - Step 2
Step 2: Make the hummus
In a mixer-grinder or blender, add the boiled rajma, along with tahini sauce, lemon juice, 3 tbsp of extra virgin olive oil, garlic cloves, salt, and cumin powder. Blend it to a smooth mixture and add ¼ cup of water, if required, to get a spreadable consistency. Give a final blend.
Description - Step 3
Step 3: Garnish and serve
Pour the hummus into a large bowl and drizzle the remaining olive oil and chilli oil on top. Arrange the pita chips along the bowl and serve.
Search
Login
Middle Eastern
Easy
Appetizer
