Chana dal is a form of chickpea that can be used as a substitute for the European/Middle Eastern chickpea known as garbanzo beans (kabuli chana in India) in just about any recipe. Chana has a lower glycemic index than garbanzo, has a more pleasant flavor, and is faster to cook. This recipe is for a version of hummus using chana and some Indian spices.
3 cups cooked chana dal (about 1 1/2 cups uncooked chana dal), drained
1 teaspoon salt
1/2 teaspoon ground cayenne
1 – 2 tablespoons ground cumin
1/2 teaspoon ground coriander
1 teaspoon sugar
juice of two lemons
1/2 cup roasted tahini
1/4 cup extra virgin olive oil
1/4 cup cold water
4 large cloves roasted or raw garlic
2 tablespoons chopped cilantro
1 tablespoon finely chopped fresh parsley or cilantro
1 tablespoon olive oil
1/2 teaspoon smoked paprika
- Soak 1 1/2 cups cleaned and washed chana dal overnight in 3 cups water.
- Rinse, drain, and cook in enough water to cover about 1 hour until tender. Discard cooking water when done.
- Combine all ingredients except garnishes in food processor and grind until fairly smooth but not quite pureed.
- Taste for seasoning and adjust as needed.
- Serve at room temperature for best flavor.
Hummus is commonly eaten as a dip with paprika, parsley, and olive oil as garnishes. It goes well with chips, crackers, pita bread, and vegetable crudités.