(Arabic hummus with all the flavours of a chaat, served with crisp papdi bread & crunchy salad)

Hi-speed blending creates soft & fluffy hummus (arabic mezze), giving a smooth rich texture with a blast of Indian street food flavours.

Serves – 2

Prep time – 10 mins

Cooking time – 15mins 

Ingredients

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

Method

For tamarind chutney

In a pan, add tamarind pulp, sugar, salt, black salt, chilly powder and roasted cumin along with 3 cups of water.

Bring it to a boil, simmer and cook till the chutney thickens. Remove from heat and cool it completely.

For Hummus

Add 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.

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.

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.