Chana Masala is an Indian dish consisting of chickpeas, tomatoes, and spices. I thought, hey if I just put all that in a blender and add some tahini and lemon juice, I’ll have some killer hummus. And it was. Garnish it with cilantro and dip toasted naan in it.
Ingredients
One can chickpeas, drained and rinsed
¼ cup tahini
¼ cup fresh lemon juice
3 cloves garlic, crushed
3 Tablespoons olive oil
¼ teaspoon of each – cayenne pepper, coriander, garam masala, cumin seed, cardomom, fennel, cumin
1/8 teaspoon – turmeric, cinnamon, fenugreek leaves, curry
1 teaspoon salt
1 teaspoon Dijon mustard
1 ½ teaspoon Tomato paste
What to do
In a food processor, blend the tahini and lemon juice for 30 seconds, scraping the bowl halfway through.
Add the garlic, salt, mustard, tomato paste, and spices. With the food processor on, slowly pour olive oil through opening of lid. Scrape sides of food processor and continue to blend for 15 seconds.
Add half of the can of chickpeas and blend for 10-15 seconds. Scrape sides, add the rest of the chickpeas and blend for 10-15 seconds more. If the hummus is too thick, add a tablespoon or so of water. Keep blending until you get a smooth consistency.
Garnish with cilantro and that’s all there is to it, folks!