HOMEMADE CHAAT MASALA HUMMUS
Hummus is a savory dip or spread made from cooked chickpeas. Today, it has become extremely popular not just in the Middle East, but in most parts of the world.
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HOW TO MAKE THE FINEST CHAAT MASALA HUMMUS
- Prep Time - 3 mins
- Total Time - 3 mins
- Serves - 4
INGREDIENTS
- ½ cup - Dry chickpeas (i.e., Kabuli chana)
- 2 tbsp - Sesame seeds
- ¼ cup - Olive oil (and some more for drizzling on top)
- 1 tsp - Coarse roasted cumin powder
- ½ tsp - Black salt
- 1 tsp - Alco Chaat Masala
- Regular salt to taste (optional)
- 2 - Green chilies (medium-spicy)
- 4-5 - Garlic cloves
- Juice extracted from 1 lemon (or to taste)
- ½ tbsp - Finely chopped fresh coriander
COOKING METHOD
- Soak the chickpeas in enough water to completely cover them either overnight (for best results), or for a minimum of 8-10 hours.
- When the chickpeas are completely soaked and have become soft, drain out all the water and discard it. Transfer the drained, soft chickpeas to a wide vessel and add enough fresh water again to cover them fully. Place the vessel inside a pressure cooker. Pressure-cook chickpeas for 4-5 whistles or till the chickpeas become well-cooked.
- Drain all the water from the cooked chickpeas and keep it aside for later use. Let the cooked chickpeas cool off completely.
- Meanwhile, dry roast the sesame seeds over medium flame till they start popping and turn brownish. Ensure that they do not burn. Transfer the roasted sesame to a plate and let it cool down fully.
- Peel the garlic cloves. Remove the tops of the green chilies and chop them roughly. Keep all this ready.
- When the chickpeas have completely cooled off, put them into a mixer jar. Add in the peeled garlic cloves, roughly chopped green chilies, coarsely crushed cumin, roasted sesame, chaat masala, ¼ cup olive oil, black salt, and regular salt (if you’re using it). Grind this mixture together, as per the smoothness, or coarseness you want. If you find the grinding difficult, you can add a couple of tablespoons of water to the mixer jar.
- Pour in the lemon juice now. Transfer hummus to a serving bowl.
- Drizzle some olive oil over the chaat masala hummus.
- Garnish with finely chopped fresh cilantro (coriander leaves).
- Your Chaat Masala Hummus is ready to be served. Enjoy!
Faqs On HOMEMADE CHAAT MASALA HUMMUS Recipe
Why is it called hummus?
The word “hummus” comes from the Arabic language for “chickpea”. Hummus is an abbreviation of the dish's full name ḥummuṣ bi-taḥīnah (i.e., “chickpeas with tahini”)
What is hummus made of?
Hummus is a lush, creamy, and smooth puree made from cooked chickpeas (garbanzo beans), tahini sesame paste, and any acid, usually lemon juice. While hummus usually has garlic in today’s cuisine, centuries ago it did not. Using olive oil isn't a mandatory requirement either. Still, most modern recipes list olive oil as an ingredient.
What is hummus in Indian food?
Hummus is not an Indian food. Hummus is a Levantine dip or spread made from mashed and cooked chickpeas of garbanzo beans or other beans, and blended in well with tahini, lemon juice, garlic, salt, and olive oil. It is very popular in Middle Eastern and Mediterranean countries, as well as in Middle Eastern cuisine around the globe.
What should we add to hummus to make it taste better?
Add lemon juice, paprika, cumin, salt, and cayenne to make hummus taste fantastic. Grocery store hummus may not be quite seasoned as per your liking. It might just need a touch more of the flavor boosters you'd normally use to season hummus (i.e., salt, lemon, spices et al) — start gradually and taste as you go.
Is hummus healthy or not?
Hummus is a popular Middle Eastern dip and spread that is full of vitamins and various minerals. Research has linked hummus and its different healthy ingredients to a variety of extraordinary health benefits, like improving blood sugar levels, helping fight inflammation, lower cardiac diseases, better digestive health, and help in weight loss.
What is hummus traditionally eaten with?
Traditionally, hummus is served on a large plate and is usually drizzled with herbs and olive oil. It’s accompanied by onions, tomatoes, fresh pita, cucumber salad, and also some falafel.
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