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