Chana Hummus

Chana dal is a form of chickpea that can be used as a substitute for the European/Middle Eastern chickpea known as garbanzo beans (kabuli chana in India) in just about any recipe. Chana has a lower glycemic index than garbanzo, has a more pleasant flavor, and is faster to cook. This recipe is for a version of hummus using chana and some Indian spices.

3 cups cooked chana dal (about 1 1/2 cups uncooked chana dal), drained
1 teaspoon salt
1/2 teaspoon ground cayenne
1 – 2 tablespoons ground cumin
1/2 teaspoon ground coriander
1 teaspoon sugar
juice of two lemons
1/2 cup roasted tahini
1/4 cup extra virgin olive oil
1/4 cup cold water
4 large cloves roasted or raw garlic
2 tablespoons chopped cilantro

1 tablespoon finely chopped fresh parsley or cilantro
1 tablespoon olive oil
1/2 teaspoon smoked paprika


  1. Soak 1 1/2 cups cleaned and washed chana dal overnight in 3 cups water.
  2. Rinse, drain, and cook in enough water to cover about 1 hour until tender. Discard cooking water when done.
  3. Combine all ingredients except garnishes in food processor and grind until fairly smooth but not quite pureed.
  4. Taste for seasoning and adjust as needed.
  5. Serve at room temperature for best flavor.

Hummus is commonly eaten as a dip with paprika, parsley, and olive oil as garnishes. It goes well with chips, crackers, pita bread, and vegetable crudités.

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