Name: Rajma & Kabuli Chana Hummus / Dip recipe by Bethica Das at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 1 cup boiled Kabuli chana (white chickpeas); 1 cup boiled rajma (kidney beans); 1/4 cup sesame seeds, lightly toasted; salt to taste; 1/2 tsp. red chili flakes; 1/2 tsp. pepper powder; 1 green chili; 2-3 garlic cloves; 1/2 tsp. roasted cumin powder; 1/2 tsp. roasted cumin powder; 1/2 tsp. roasted coriander powder; juice of 1/2 lime; 2 tbsp. olive oil

ABOUT Rajma & Kabuli Chana Hummus / Dip RECIPE

Hummus is a traditional dip from the Middle East, which is commonly relished with Arabic bread, grilled meat and salads. Healthy and nutritious, they can be had as a spread on parathas, toast or as a dip with veggie crudites, croutons and chips. You can make Hummus in various ways with a slight change here and there to suit your palate. Here is my version of a Rajma and Kabuli chana dip which I enjoyed with some homemade Manakish (Arabic Bread).

Ingredients Serving: 6

1 cup boiled Kabuli chana (white chickpeas)
1 cup boiled rajma (kidney beans)
1/4 cup sesame seeds, lightly toasted
salt to taste
1/2 tsp. red chili flakes
1/2 tsp. pepper powder
1 green chili
2-3 garlic cloves
1/2 tsp. roasted cumin powder
1/2 tsp. roasted cumin powder
1/2 tsp. roasted coriander powder
juice of 1/2 lime
2 tbsp. olive oil

Instructions

Blend together all the above mentioned items (except olive oil) into a fine paste by adding required quantity of water.
Add the olive oil and mix well. Serve as a dip along with veggie crudites, Arabic bread, croutons or chips. They can also be relished as a spread on toasted bread and parathas.

Similar Recipes