Did you think that ‘safed chana’ or chickpeas were only good for making chole bhature? Well! We’re here to tell you about another finger-licking super healthy way you can use chickpeas in your kitchen.
Chickpeas feature prominently in Middle Eastern cuisine as much as they do in Indian food. They use it to make a dip called hummus, which they pretty much eat along with everything. It is best served with pita and assorted vegetable sticks. Chickpeas or chana is a great source of protein and when served with carrot, cucumber or celery sticks, it really ups the nutritional value. The best part is that kids actually love snacking on this – protein plus veggies together. A great combo we say!
This quick and easy dip recipe is great to serve as a snack for your kids or when you have guests over. The ingredients are easily available in Indian homes. And we can assure you that it turns out so much tastier (and healthier) than any store-bought hummus dip. So here goes the recipe!
Ingredients
- 200 gms Boiled Chickpeas
- 4 Cloves Garlic
- 2 Tbsp Olive Oil + 1 Tsp for garnish
- 2 Tbsp White Sesame Seeds
- 1 Tsp Oregano
- 1 Tsp Red Chilli Flakes
- Juice of half a lemon
- 2 Tbsp Yogurt
- Salt to Taste
- Water as needed
- Paprika Powder/Red Chilli Powder to garnish
Method
- Boil the chickpeas with little salt till they’re nice & soft.
- Put all the ingredients (except paprika powder) in the blender and pulse till you get a thick smooth consistency.
- Add olive oil on top and sprinkle some paprika powder on top. The tasty hummus is ready to relish!
Mansi Zaveri
Natasha Minocha
Parul Gupta
