If you’re not already into hummus in a big way, here’s a lifesaver that should always be available in your fridge. Are you and your family into chole masala? Then chances are high you’ll love this.
Hummus is a Middle Eastern dip or spread, usually served with pita bread. Its main ingredient is chickpea or chole. Classic hummus blends chickpeas with olive oil, lemon juice, salt, garlic, and tahini. Tahini is a paste made up of toasted sesame seeds and olive oil.
This variation skips the tahini entirely and can be made from the staple contents of an Indian kitchen. Perhaps I shouldn’t be calling it hummus at all, because I also skipped the olive oil and used yoghurt instead.
So next time you make chole masala, keep a cup of boiled chickpeas aside for this recipe. It will come in handy as a sandwich spread for your kids’ lunch, or a yummy dip for your next party.
1 cup boiled chickpeas (chole)
1/2 cup peanuts
1 tsp butter
1 Tbsp lemon juice
2 heaped Tbsp yoghurt (dahi) or milk
1 clove garlic
1/2 tsp roasted cumin powder
pinch red chilli powder
salt and pepper to taste (or optional)
Put all the ingredients into your mixer grinder and blitz into a smooth paste.
That’s it 🙂
You can adjust the consistency by adding more yoghurt if you want it runny, or by adding chickpeas if you want it to have a more robust structure. If you’d like to reduce the fat content even more, omit the butter. Or if you’re in the mood for lots of fatty goodness, substitute the yoghurt for cream and add an extra spoonful of lemon juice. This is a very forgiving recipe – I haven’t yet made an adjustment I didn’t like. Chickpeas are awesome!
p.s.: If you want to sneak in some almonds in there where your kids won’t see it, I promise I won’t tell.
p.p.s: This will keep in the fridge easily for a week (I think). I don’t know for sure because it never lasts for more than 2-3 days at my place. Also, be aware that the flavours develop after a few hours. The garlic and cumin especially come out more strongly, so less is better than more if you plan to keep this around for a few days.
– Spread it on a roti and roll it up.
– Use it as a dip.
– Make it runny and use it as a chutney.
– Use it as a sandwich spread instead of mayonnaise.
– Take a spoonful and lick the spoon clean.