Mediterranean Hummus with Indian Tadka

Name: Mediterranean Hummus with Indian Tadka
Cuisine: Indian
Ingredients: 1 cup mixed beans, soaked overnight; 1/4 cup roasted peanuts; 2 green chilies; 2 garlic cloves; 1/2 tsp. cumin powder; 1/2 tsp. coriander powder; 1 tsp. pepper powder; juice of half lime; handful coriander leaves, chopped; 2 tbsp. yoghurt; to taste salt; 2-3 tbsp. olive oil; 1/2 tsp. mustard seeds; few roasted peanuts & pinch of red chilli powder to garnish; pinch asafoetida; 1/2 tsp. cumin seeds; 1 sprig curry leaves; 1 tsp. urad dal (split black gram)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#dipsandsauces - Hummus is a traditional Mediterranean dip which is served with Arabic bread and / or grilled meat. It is prepared with boiled white chickpea and can also be relished as a spread on bread toast and parathas. Healthy and nutritious, they can be had with veggie crudites for a light meal any time of the day.

Today I bring to you my version of a Mediterranean Hummus that is both spicy, tangy and a wee bit different from the original recipe. It is prepared with boiled mixed beans and roasted peanuts along with other ingredients. A tadka (tempering) is then poured over the end product to give it an Indian flavour.

Bethica Das @kitchen_flavours

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Ingredients

1 cupmixed beans, soaked overnight
1/4 cuproasted peanuts
2green chilies
2garlic cloves
1/2 tsp.cumin powder
1/2 tsp.coriander powder
1 tsp.pepper powder
juice of half lime
handfulcoriander leaves, chopped
2 tbsp.yoghurt
to tastesalt
2-3 tbsp.olive oil
1/2 tsp.mustard seeds
few roasted peanuts & pinch of red chilli powder to garnish
pinchasafoetida
1/2 tsp.cumin seeds
1 sprigcurry leaves
1 tsp.urad dal (split black gram)

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Steps

1

Pressure cook the mixed beans (lima beans, broad beans, kidney beans & white chickpeas) for 10 minutes on a low flame after the first whistle. Drain and keep aside to cool.
2

Blend along with peanuts, garlic, green chilies, cumin powder, coriander powder, salt, pepper powder, lime juice and yoghurt into a smooth paste. Add coriander leaves and mix well.
3

Heat oil in a pan and temper with mustard seeds and cumin seeds. After it stops spluttering, add asafoetida, curry leaves and urad dal.
4

Saute for a few seconds and pour this tempering over the hummus. Garnish with roasted peanuts and a pinch of red chilli powder.
5

Serve as a dip with veggie crudites or chips. They can also be relished as a spread on bread toast and parathas.