Directions
Hi-speed blending creates soft & fluffy hummus (arabic mezze), giving a smooth rich texture with a blast of Indian street food flavours.
For Hummus
Chickpeas boiled – 3 cups
Salt – to taste
Black salt – 1 tsp
Chaat masala – 1 tsp
Roasted cumin – 1 tsp
Green chilli chopped – 1 no
Channa dal namkeen -½ cup
Garlic cloves – 1 no
Mint leaves – few sprigs
Sev -½ cup
Chilli powder -½ tsp
Olive oil -¼ cup
Lemon juice -¼ cup
Chaat masala – 1 tsp
For Salad
Onion Chopped – 2 tbsp
Tomato chopped – 2 tbsp
Coriander chopped – 1 tbsp
Green chilly chopped -½ no
Channa dal namkeen – 1 tbsp
Sev – 1 tbsp
Chaat masala – 1 tsp
Salt – tiny pinch
Olive oil – a dash
Papdi – 5-6nos
For Tamarind Chutney
Tamarind pulp (Thick)- 1 cup
Sugar -¾ cup
Salt – to taste
Black salt -¾ tsp
Chilly powder -½ tsp
Roasted cumin – 2 tsp
Steps
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1
Done
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For tamarind chutneyIn a pan, add tamarind pulp, sugar, salt, black salt, chilly powder and roasted cumin along with 3 cups of water. |
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2
Done
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Bring it to a boil, simmer and cook till the chutney thickens. Remove from heat and cool it completely. |
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3
Done
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For HummusAdd all the ingredients into the mixer grinder jar and put it on to the machine and secure it. Using the Pulse mode give a couple of blends. Now remove the top cap and add the cooled tamarind chutney. Grind the hummus to a fine paste. |
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4
Done
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In between check if the hummus is a bit grainy, If yes then blend it again. At any point the hummus is getting sluggish to move, scrape the sides to get the contents to the centre and you can add a dash of water or olive oil. Remove the hummus to a bowl. |
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5
Done
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Separately in a bowl add chopped onions, tomatoes, coriander, green chilly, channa dal namkeen, sev, chaat masala, salt and olive oil. Mix them up and place them on to the hummus. Place the papdi on to the hummus or serve them on the side. |
