Trapped inside by Sandy, I looked to my pantry for this week’s recipe and found chick peas! Two of my favorite chick pea dishes are hummus and the Indian staple, chana masala. With apologies to the hummus purists out there, I decided to combine the two. My tasters deemed my culinary fusion a success!
Total time: 50 minutes, plus soaking time
Yield: 8 servings
- 1 cup dried chick peas
- 2 tsp cumin
- ½ tsp cayenne pepper
- 1 ½ tsp amchoor powder*
- 1 tsp paprika
- ½ tsp garam masala
- ½ tsp salt, or more to taste
- Juice of 1 lemon
- ¼ tsp ground ginger
- 2 tbsp tahini
- Place chick peas in a pot and soak in water for at least 30 minutes. Drain and rinse the chick peas. Repeat. After rinsing the chick peas the second time, refill pot with water and boil for approximately 40 minutes, until the chick peas are soft. Remove chick peas from pot, reserving cooking liquid, and place in a food processor.
- Add remaining ingredients to food processor. Process to combine. Add cooking water by ¼-cupfuls and process until desired consistency.
*Amchoor is mango powder. It can be found in specialty/spice stores. Or, you can add extra lemon juice.
© Courtney Weiner. All Rights Reserved.