This Chaat Masala Hummus is an Indian style hummus and is so much better than shop-bought! Tangy chaat masala takes this chickpea dip to new heights! Make your own hummus with easy to find ingredients and only in 3 minutes!

Indian style hummus made with tangy chaat masala, served in a blue bowl - 1

CHAAT MASALA HUMMUS

What is Chaat Masala

Chaat masala is an Indian spice mix that adds a tangy, zingy and salty flavour. It is usually sprinkled on top of the food or mixed through the final product.

How to make perfect homemade hummus

There are four key ingredients which make any hummus recipe so tasty and delicious: chickpeas, tahini (sesame paste) fresh garlic and lemon juice.

To achieve the best results, the chickpeas should be dried rather than canned. Chickpeas are best soaked overnight and then pressure cooked until soft.

To make the creamiest hummus, take the skin off the chickpeas by placing the cooked chickpeas in hot water and then adding a little baking soda.

When left to soak for a little while, drain the chickpeas in cold water and the skin should rub off.

We like to sometimes add a little hot water when blending which also makes the hummus really smooth.

Is hummus good for you

Hummus is high in plant-based protein due to the chickpeas and also high in unsaturated fat (the good fat) from olive oil and tahini. It is low in carbohydrates, making it low GI also.

What to serve with hummus

Hummus and pita is an absolute classic! We love this for weekend breakfasts with extra virgin olive oil and a selection of spice mixes such as zaatar, sumac, and dukkha.

Why not also eat with low-fat homemade falafels, like Roasted Beetroot Falafel or Pumpkin Falafel

Chaat Masala Hummus Ingredients

● Boiled Chickpeas check out how to make Instant Pot Chickpeas

● Chaat Masala

● Jalapeno or any hot green chillies

● Fresh garlic

● Fresh chopped parsley or coriander leaves

● Extra virgin olive oil

● Lemon juice

● Red chilli powder – optional for garnishing

How to store hummus

Hummus keeps well in the fridge for around 3/4 days, after that it begins to lose its freshness.

Best hummus ideas:

  1. Turkish Tadka Hummus

  2. Mango and Chilli Hummus

  3. Thai Green Curry Hummus

  4. Sumac Hummus (includes Instant Lavash recipe)

  5. Roasted Red Pepper Hummus

Chaat masala hummus served in a bowl with a spoon - 2

CHAAT MASALA HUMMUS

Ingredients

Chaat Masala Hummus

  • 1 ½ cup chickpeas boiled
  • 1 tsp. chaat masala
  • 2 cloves garlic
  • 1 tbsp. lemon juice
  • 1 tbsp. jalapeno or 1 hot green chilli
  • 4-5 tbsp. extra virgin olive oil
  • 3 tbsp tahini
  • Salt to taste
  • 1 tsp. parsley or coriander leaves

Garnish

  • Pinch chilli powder red
  • Parsley leaves

Instructions

  • Put all the hummus ingredients in a blender and blend until you get smooth and creamy hummus.
  • If needed add a tablespoon of water.
  • Remove it into the serving bowl, sprinkle chaat masala and red chilli powder and garnish it with the parsley leaves.
  • Serve hummus at room temperature.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Chaat masala hummus served in a bowl with a spoon - 3

CHAAT MASALA HUMMUS

Ingredients

Chaat Masala Hummus

  • 1 ½ cup chickpeas boiled
  • 1 tsp. chaat masala
  • 2 cloves garlic
  • 1 tbsp. lemon juice
  • 1 tbsp. jalapeno or 1 hot green chilli
  • 4-5 tbsp. extra virgin olive oil
  • 3 tbsp tahini
  • Salt to taste
  • 1 tsp. parsley or coriander leaves

Garnish

  • Pinch chilli powder red
  • Parsley leaves

Instructions

  • Put all the hummus ingredients in a blender and blend until you get smooth and creamy hummus.
  • If needed add a tablespoon of water.
  • Remove it into the serving bowl, sprinkle chaat masala and red chilli powder and garnish it with the parsley leaves.
  • Serve hummus at room temperature.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

This Indian style split Bengal gram lentils cooked and served in a metal bowl with roti. - 4

INSTANT POT EASY GUJARATI CHANA DAAL

Gujarati Chana Dal:

What makes this dal Gujarati is the omission of onion and garlic. We also add jaggery and tamarind paste to give the dal a sweet and sour flavour. This daal doesn’t need blending as it should be cooked yet every lentil holds it’s shape. ✓ Vegan and gluten-free ✓ High in protein and filling ✓ Easy to find ingredients ✓ Pantry/Cupboard staples ✓ Don’t need any fresh ingredients

What is Chana Dal?

Chana dal is also called Bengal gram. It is made from split black chickpeas that have the skin removed. Chana dal is versatile and can be used in making sweet dishes such as Mixed fruit and nut Puran Poli (sweet flatbread). Savoury recipes like Broccoli with Bengal Gram and Fenugreek seeds and Mixed Daal with Turnip Greens According to health experts, it is good for people who are suffering from diabetes as it’s GI value is 14. It is inexpensive and can be stored for a long time in the kitchen cupboards, also it is filling.

How to cook Chana Dal

Chana dal doesn’t need a long soaking time to cook like some lentils do. This is what makes it a good lentil to always have around as you do not need to prepare in advance for it. If you do have the prep time, then soak for at least 1 hour before as it will reduce the cooking time. Chana daal can be cooked in a stovetop pressure cooker very easily. First, soak lentils for half an hour to one hour. Add water and soaked lentils in the pressure cooker and cook for 3-4 whistles. If not soaked go for 5-6 whistles. Instant Pot – if the lentils are soaked you’ll only need 4 minutes to cook the daal if not 8 minutes.

To soak or not?

A big debate for many to soak or not lentils or beans. Because I have brought up in a South Asian family, we have been thought to soak the lentils and beans. We cheat sometimes when there is no time to soak but feel guilty doing it. There are many benefits for soaking the lentils or daal, it helps in digesting the protein. It saves energy, time and money as soaked lentils take less time to cook therefore less energy to burn and it saves money in the long run.

To make Gujarati Chana Daal you will need:

  1. Chana Daal 2. Spice Mix – red chilli powder, turmeric, ground cumin and coriander and garam masala (optional) 3. Jaggery – this is used to add sweetness and is added towards the end of cooking. You can also use sugar instead of jaggery 4. Imli paste – known as tamarind paste, if not available use lemon juice or amchoor powder. 5. Oil – try not to use very strong flavoured oil 6. Cumin seeds

How to make Gujarati Chana Dal in Instant Pot step by step

  1. Set the Instant pot to saute for 5 minutes, heat oil and add cumin seeds.
  2. Once seeds pop, add soaked chana daal.
  3. Saute for a minute then add water.
  4. Add all the spices powders and salt.
  5. Cover and seal the lid-turn the vent to sealing.
  6. Press the Manual – pressure cooker-high pressure for 4 minutes. If lentils are not soaked then 8 minutes.
  7. Once the 4 minutes are done, allow the pressure to release naturally for 10 minutes, then release remaining pressure.
  8. Open the lid, lentils are cooked but still holding its shape. Add jaggery and tamarind paste.
  9. Once again press the saute mode for 2 minutes and simmer the daal.
  10. Serve in a bowl, garnish it with the freshly chopped coriander and serve.

What to serve with Chana Daal

You can serve Chana Dal with round and soft gujarati rotlis , Ajwain Paratha or on a bed of plain boiled basmati rice or Ghee Rice for a perfect and filling vegetarian meal. It can serve as a side or a main.

Storage suggestions

Tip

You can use some fresh herbs such as coriander or finely chopped onion for amazing contrast. To add more creaminess or tanginess a swirl of plain thick yogurt works so well too. We ran out of the fresh coriander, so instead made another vaghar (tempering) using oil, cumin seeds and red dried chilli for photographic version.

More Daal/lentils recipes

● Traditional Gujarati Tuver Daal ● Gujarati Mug Nu Saak ● Chana Nariyal Daal – Bengal gram daal with coconut ● Hyderabadi Daal

Instant pot easy Gujarati chana dal served in a bowl with roti on the side plate - 5

Instant Pot Easy Gujarati Chana Dal

Ingredients

  • 200 g split chick peas chana dal
  • 3 tbsp. oil
  • 1 tsp. cumin seeds
  • 2 tsp. chilli powder kashmiri red
  • 1 tsp. turmeric powder
  • 1 tsp. cumin ground
  • 1 tsp. coriander
  • ¼ tsp. garam masala
  • 2 tbsp. tamarind paste
  • 3 tbsp. jaggery
  • Salt to taste

Instructions

  • Clean, wash and soak lentils for at least half an hour in cold water.
  • Set the Instant pot to saute for 5 minutes, heat oil and add cumin seeds.
  • Once seeds pop, add soaked chana daal.
  • Saute for a minute then add 400ml water.
  • Add all the spices powders and salt.
  • Cover and seal the lid-turn the vent to sealing.
  • Press the Manual – pressure cooker-high pressure for 4 minutes. If lentils are not soaked then 8 minutes.
  • Once the 4 minutes are done, allow the pressure to release naturally for 10 minutes, then release remaining pressure.
  • Open the lid, lentils are cooked but still holding its shape. Add jaggery and tamarind paste.
  • Once again press the saute mode for 2 minutes and simmer the daal.
  • Serve in a bowl, garnish it with the freshly chopped coriander and serve.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.