Hummus is one of the creamy, light and fluffy dips. It’s smooth and swirled, and scooped up with pita bread. It’s sometimes nutty and tangy. We had it with the Black chickpea pilaf/Kala chana pulav and it was a great change in flavours and a good to try fusion.
Traditionally we love to eat the kala chana chaat , I just happened to fusion that with tahini and the result was good enough. Typically made with boiled chickpeas (Chole) or pine nuts , I tried this variation by using Black chickpeas and we all loved it. It was a good vegan change.
It is one of the best vegetarian protein rich foods I can offer in a meal. Hummus is one of my favourite dips and I love the creamy and fluffy swirls it has.
A hummus recipe varies, depending on the proportions of chickpeas, tahini and water. Here I used the Black chick peas along with cilantro/coriander and lemon. I like coriander chutney/dip. We use a lot of it in Indian menus.
My kids termed it as green hummus and also called it as the Patricks day hummus as I happen to prepare it close to those dates. Its healthy, fresh and a good change in taste.
What goes in the black chickpea hummus
I used a cup of well boiled black chickpeas (kala chana), Trader Joe’s organic tahini, a bunch of cilantro, garlic cloves, chilli and lemon. It was a perfect blend.
I agree that it’s not the traditional hummus or even close to. But it was a good change in taste and I like to experiment with the ingredients I have in my kitchen. So this outcome was beautiful, satisfactory taste and a creation.
Let’s check the recipe in detail
Black chickpea hummus
- 1 cup boiled black chana/Chickpeas (presoak for 7-8 hours and cook them with ½ teaspoon baking soda (Baking soda cooks the chana well mushy and flaky)
- 1/2 cup cilantro
- 2-3 garlic cloves
- 1 green chilli
- 1/2 cup Tahini
- 1 lemon juice
- 1 tsp olive oil
- cumin seeds
- Salt as per taste
- Boil the pre soaked black chickpeas with ½ teaspoon of baking soda. This helps in cooking them well and soft and can be mashed easily. (I cooked them in a pressure cooker)
- Now add the Thini, lemon juice and garlic to the food processor. Blend them well until fine.
- Add the chilli and cilantro to it and blend again until the cilantro taste incorporates well.
- Now add the cooked Black chana along with some salt to it and blend it until super smooth. Add a teaspoon of olive oil and scrape it down and blend well.
- You might see a few cilantro fibres if you are using the cilantro sticks. I would prefer cilantro leaves only to make a fine paste.
- Scrape it out and pour it in a bowl. Drizzle some olive oil over it to avoid drying. It will keep it moist and fresh.
- This super green hummus is ready to serve.
- Enjoy it with delicious pita chips or just add a dollop of it over your rice. It’s the best combination we had.
- You can replace cilantro with spinach
- You can use any tahini available or can even use homemade tahini.
- I served it with the black chickpea rice/pilaf I made along with it. It was a complete meal.
Chickpeas are a best dietary fiber, protein and contains vitamin B6 and manganese. Fat content, mostly from tahini and olive oil, is healthy and majorly other major components are vitamin and mineral rich. Hummus is thus a protein rich pack. Cilantro helps with Vitamin A. So it is a good combination of dietary fibers and vitamins.
Some other chick pea recipes on the blog are
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