Chana Dal Hummus
Chana Dal Hummus
Serve with:
Step 1
Soak Chana Dal as per back of pack instructions. Drain the soaked Chana Dal and rinse well. Place in a pot and cover generously with cold water and bring to the boil. Reduce to a simmer and cook for 25–30 minutes, until very soft. Skim any foam then drain well, reserving some cooking liquid.
Step 2
Add Chana Dal to a food processor with garlic, tahini, lemon juice, a pinch of cumin seeds and salt.
Step 3
Blend until smooth, adding ice cubes (and a little reserved cooking liquid if too thick). Drizzle in the olive oil and keep blending until creamy and whipped. Season generously with salt and adjust with extra lemon if needed.
Step 4
Spoon into a bowl, swirl the top and finish with extra virgin olive oil and a sprinkle of crushed cumin seeds. Serve with warm pita or naan.
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McKenzie’s Australian Chana Dal 1kg
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