Name: Mediterranean Hummus with Indian Tadka recipe by Bethica Das at BetterButter
Prep time: 1440 min
Cook time: 15 min
Total time: 1455 min
Yield: 4
Ingredients: 1 cup mixed beans (lima beans, broad beans, kidney beans & white chickpeas), 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 1/2 lime; handful of coriander leaves, chopped; 2 tbsp. yoghurt; salt to taste; 2-3 tbsp. olive oil; 1/2 tsp. mustard seeds; pinch of asafoetida; 1/2 tsp. cumin seeds; 1 sprig curry leaves; 1 tsp. urad dal (split black gram); few roasted peanuts & pinch of red chili powder to garnish

ABOUT Mediterranean Hummus with Indian Tadka RECIPE

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.

Ingredients Serving: 4

1 cup mixed beans (lima beans, broad beans, kidney beans & white chickpeas), 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 1/2 lime
handful of coriander leaves, chopped
2 tbsp. yoghurt
salt to taste
2-3 tbsp. olive oil
1/2 tsp. mustard seeds
pinch of asafoetida
1/2 tsp. cumin seeds
1 sprig curry leaves
1 tsp. urad dal (split black gram)
few roasted peanuts & pinch of red chili powder to garnish

Instructions

Pressure cook the mixed beans for 10 minutes on a low flame after the first whistle. Drain and keep aside to cool.
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.
Heat oil in a pan and temper with mustard seeds and cumin seeds. After it stops spluttering, add asafoetida, curry leaves and urad dal.
Saute for a few seconds and pour this tempering over the hummus. Garnish with roasted peanuts and a pinch of red chili powder.
Serve as a dip with veggie crudites or chips. They can also be relished as a spread on bread toast and parathas.

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