CHANNA DAL HUMMUS
I have no idea why it hasn’t occurred to me to do this before. I love chickpea curry and love hummus. The chief ingredient is the same so why wouldn’t I combine the flavours!?!
Home-made hummus is far superior to the shop bought versions and really requires very little effort or forward planning. In fact this is the most complicated version I’ve ever made and it’s still really no trouble.
serves 4 (but we ate it between 2 of us because we’re greedy)
1/2 a small red onion
1 clove garlic
1 small tomato
2 tsp grated ginger
1/2 tsp chili flakes
1/4 tsp ground turmeric
1/4 tsp kasuri methi
1/4 tsp ground cumin
1/2 tsp mustard seeds
1 can chickpeas
2 tbsp olive oil
salt, lemon juice and water to taste
Dice the onion and gently fry it in a little of the oil until it is tender and starting to colour. Crush the garlic and add this to the pan along with the ginger and all of the spices. Fry for a few seconds. Dice the tomato and mix this in, continue to cook for a few minutes more over a moderate heat. Make sure that you don’t burn the garlic or the spices.
Drain the chickpeas and place them in a food processor. Scrape in the contents of the pan, making sure that you get all of the oil. Add the rest of the oil and blitz until you are happy with the consistency. Season with salt and lemon juice to taste and thin out with a little water if the hummus is too thick for your liking.
Serve with warm Indian flat breads and cold gin and tonic for added yumminess.