Thursday, 11 April 2019

Easy Creamy Hummus


1-1/3 cups of dry Chana Dal (split and peeled yellow chickpeas) in water for 6-8 hours.

Drain the soaked legumes and put them in a slow cooker with enough water to cover.


Cook the chana dal on high for 3-4 hours until soft. Drain the cooked legumes, reserving the liquid.


Put cooked chana dal in a food processor with

  • 1/2 cup tahini
  • 3 small cloves of garlic
  • 1-1/2 teaspoons of salt
  • 2-3 tablespoons of lemon juice, freshly squeezed if available
Process until light and very smooth. Add a little of the cooking liquid if needed. Garnish with paprika and olive oil before serving if desired. 

Variations and notes:
  • Use whole chickpeas and increase soaking/cooking time. Peel the skins off the cooked chickpeas if you want a super-creamy result
  • Add cumin or other spices as desired
  • Use an Instant Pot for cooking chickpeas
  • I let the chana dal cool overnight in the crockpot and did not have to add extra liquid to the food processor.
Nutritional Information (1/4 cup serving)

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