Chana Dal Hummus

Here’s a great recipe if you’re looking to achieve an ultra creamy and smooth hummus – chana dal hummus. The secret is using chana dal (dried split chickpeas) instead of canned chickpeas!

Why you should make this

This recipe is:

• vegan
  
• gluten free
  
• dairy free
  
• great if you’re following the principle of the Mediterranean diet
  
• delicious!

Variations

This is a great hummus recipe and once mastered you can experiment by adding different flavours such as:

• chilli – add some spicy sriracha sauce, chilli powder or your favourite fresh chopped chilli to give it a kick!
  
• peppers – add a smokey pepper flavour by blitzing in a large roasted red pepper from a jar.
  
• herbs – try adding a tablespoon of pesto or a handful of your favourite fresh chopped herbs.

What to eat with chana dal hummus

This hummus tastes great served with:

• toasted pitta bread wedges or garlic and herb flatbreads
  
• Crunchy roasted chickpeas
  
• Easy lamb koftas
  
• a salad – simply thin the hummus with a little water and drizzle on as a salad dressing

What is Chana Dal?

Chana dal is a type of split chickpea, commonly used in Indian cuisine. It is made by removing the outer layer of chickpeas and then splitting them in half.

Chana dal has a slightly sweet and nutty flavour when cooked. This legume is a staple ingredient in Indian cooking and is enjoyed in many other parts of the world as well.

You should be able to find it in your local whole food shop or your supermarket.

One way to achieve the smoothest hummus is to peel your chickpeas but many people find this method too labour intensive.

Chana dal is already peeled so you can achieve a similar texture without all the bother.

Ingredients: Chana Dal Hummus

Chana dal – also known as dried split chickpeas

Extra virgin olive oil – I like to use EVOO for its flavour and nutrient profile

Tahini – try to buy good quality tahini. It should be runny, not stiff

Garlic – fresh is best but you can substitute with garlic powder

Salt

Lemon – fresh lemon juice is essential for flavour

Cumin – this adds a lovely depth of flavour

Cold water – it’s best to add ice cold water to your hummus as it helps to create a light and creamy texture. Simply add a few ice cubes to a cup of cold water to add as necessary

How to make chana dal hummus

1. Prepare the chana dal – rinse the chana dal under cold water, then place in a bowl
   
2. Soak the chana dal – cover the chana dal with cold water. Leave to soak for 8 to 12 hours or overnight.
   
3. Cook the chana dal – drain and rinse the chana dal and place in a saucepan with enough water to cover them by a few inches.
   
   Bring to a boil, then reduce heat and simmer for about 40-50 minutes, or until the chickpeas are tender but not mushy. Drain and leave to cool.
   
4. Add ingredients to the processor – in a food processor, combine the cooked chana dal, minced garlic, cumin, lemon juice, salt, tahini, and olive oil.
   
5. Blend – process the mixture until smooth, scraping down the sides of the food processor as needed.
   
   If the hummus seems too thick, you can add a little ice cold water, a tablespoon at a time, until you reach your desired consistency.
   
6. Taste – adjust seasoning as needed, adding more salt or lemon juice if desired.
   
7. Serve – Transfer the hummus to a serving bowl and drizzle with a bit of extra virgin olive oil.
   
   You can also garnish with a sprinkle of cumin or chopped fresh herbs, if desired.Enjoy!

Great dishes to serve with chana dal hummus