food

Amritsari Hummus With Kulcha

We gave the Indian classic chaana a twist.

food

Amritsari Hummus With Kulcha

We gave the Indian classic chaana a twist.

Supplies

  • ● 1 cup kabuli chana (white chickpeas), soaked overnight (8 hours)
  • ● 1 tea bags
  • ● 1 cinnamon stick
  • ● 1 bay leaf
  • ● 3 cloves
  • ● 2 garlic cloves
  • ● 1 tbsp olive oil
  • ● 1 tbsp lemon juice
  • ● 1 tsp cumin powder
  • ● 1 tsp chilli powder
  • ● 1 tsp ground coriander
  • ● 1 tsp chole masala
  • ● 1 tsp amchur
  • ● 1 tsp black salt
  • ● 2 tbsp tahini
  • ● 2 tsp lemon juice
  • ● sea salt to taste
  • ● ground black pepper to taste
  • ● Water
  • ● 2 kulchas

Steps

  1. 1. Soak kabuli chana overnight and then add it to a pressure cooker with tea
  2. bags, cinnamon stick, cloves and bay leaves.
  3. 2. Cook this well until the chanas are soft and mushy. Later drain the spices.
  4. 3. In a food processor, combine the tahini and olive oil and pulse until smooth.
  5. 4. Add the garlic, chana, lemon juice, 1 water and salt as required. Process until
  6. smooth. Add the spices and lemon juice to taste.
  7. 5. Transfer this to a bowl and swirl the spoon and add oil, coriander and sprinkle
  8. all the spices.
  9. 6. Cut the kulcha in small triangles and toss it on a pan until crispy and enjoy it
  10. with hummus.