Chana Dal Hummus
creamy restaurant style hummus made with chana dal instead of chickpeas
Servings: 12 servings
Calories: 100kcal
Equipment
- Food processor
Ingredients
- 1 cup chana dahl (split chickpeas) dried
- 4 Tablespoons tahini
- 3 teaspoons lemon juice
- 2 Tablespoons olive oil
- 1 clove garlic
- ½ teaspoon sea salt
- ⅛ teaspoon ground cumin
Instructions
Instant Pot
- Add the dried chickpeas to a pressure cooker with 3 cups of water. Cook for 15 mins. There may be extra water when the chickpeas have finished cooking. If there is, drain the water from the chickpeas
- Transfer the cooked chickpeas to a food processor. Add the rest of the ingredients. Process on high for 5 minutes, or until the mixture is smooth and creamy
Stovetop
- Add the chana dal to a pot and cover with water by a couplke of inches.
- Cover the pot and bring the water to a boil, then reduce the heat to a low simmer. Cook the chana dal for 25-30 minutes or until it is soft.
- Drain the water from the chana dal, place in a food processor along with the remaining ingredients and process for 5 minutes or until the mixture is smooth.
Nutrition
Calories: 100kcal