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Thursday, 28 April 2016

Rajma & Kabuli Chana Hummus / Dip

          Hummus is a traditional dip from the Middle East, which is commonly relished with Arabic bread, grilled  meat and salads. Healthy and nutritious, they can be had as a spread on parathas, toast or as a dip with veggie crudites, croutons and chips. 

          You can make Hummus in various ways with a slight change here and there to suit your palate. Here is my version of a Rajma and Kabuli chana dip which I enjoyed with some homemade Manakish (Arabic Bread).

  • 1 cup boiled Kabuli chana (white chickpeas)
  • 1 cup boiled rajma (kidney beans)
  • 1/4 cup sesame seeds, lightly toasted
  • salt to taste
  • 1/2 tsp. red chili flakes
  • 1/2 tsp. pepper powder
  • 1 green chili
  • 2-3 garlic cloves
  • 1/2 tsp. roasted cumin powder
  • 1/2 tsp. roasted coriander powder
  • juice of 1/2 lime
  • 2 tbsp. olive oil

         Blend together all the above mentioned items (except olive oil) into a fine paste by adding required quantity of water.

          Add olive oil and mix well. Serve as a dip along with veggie crudites, Arabic bread, croutons or chips. They can also be relished as a spread on toasted bread and parathas.

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