Chana Masala Hummus and Tomato Chutney

Ingredients list for Chana Masala Hummus and Tomato Chutney

• 2 cups bengal gram (chana) boiled
• 1 tablespoon coriander powder
• ½ teaspoon red chilli powder
• A pinch turmeric powder
• ¼ teaspoon roasted cumin powder
• ½ teaspoon chaat masala
• ½ teaspoon dried fenugreek leaves (kasoori methi)
• Salt to taste
• ¾ cup + 2 tahini
• 4 tablespoons lemon juice
• 2 teaspoons garlic paste
• 1½ tablespoons cooking liquour
• Tomato chutney
• 2-3 medium tomatoes chopped
• 4-5 sprigs fresh coriander leaves
• 2 green chillies finely chopped
• 1½ tablespoons lemon juice
• 1 teaspoon chaat masala
• ½ medium onion finely chopped
• 3-4 papad

Method

1. To make the hummus, heat oil in a non-stick pan.
2. Put grams in a large bowl, add coriander powder, red chilli powder, turmeric powder, cumin powder, chaat masala, kasoori methi and salt and mix well.
3. Add the spiced grams to the pan and mix well for 2-3 minutes. Switch off heat.
4. Transfer grams into a mixer jar and grind coarsely. Add tahini, 2 tbsps lemon juice and 1 tsp garlic paste and grind again.
5. Add 1 tbsp lemon juice and cooking liquor (in which the grams were cooked) and grind to a fine paste.
6. Transfer the paste into a bowl, add remaining garlic paste, remaining lemon juice and 2 tbsps tahini paste and mix well.
7. Transfer into a serving bowl, press lightly with a wet fork to make a design. Then dampen the fork again, dip in red chilli powder and press over the design. Place 2-3 cooked grams on top.
8. To make the tomato chutney, finely chop coriander leaves.
9. Put tomatoes into a mixer jar and grind coarsely. Transfer into a bowl, add coriander leaves, green chillies, lemon juice, chaat masala and salt and mix well.

Nutrition Info