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.