Chana Dal Hummus

Cook Time 1 hour plus soaking time

Serves 4

Ingredients

1 cup chana dal, soaked for 2 hours 

1 clove garlic, minced

1/4 cup tahini

½ lemon, juiced

2 ice cubes

3-4 tbsp extra virgin olive oil, to serve

1 tsp cumin seeds, toasted and crushed 

Salt, to taste

To Serve

Warm pita or naan

Extra virgin olive oil, to drizzle

Method

Drain the soaked chana dal and rinse well. Place in a pot and cover generously with cold water, and bring to the boil. Reduce to a simmer and cook for 25–30 minutes, until very soft. Skim any foam.

Drain well, reserving a little cooking liquid.

Add dal to a food processor with garlic, tahini, lemon juice, a pinch of cumin seeds and salt.

Blend until smooth, adding ice cubes (and a little reserved cooking liquid if too thick). Drizzle in the olive oil and keep blending until creamy and whipped. Season generously with salt and adjust with extra lemon if needed.

Spoon into a bowl, swirl the top and finish with extra virgin olive oil and a sprinkle of crushed cumin seeds. Serve with warm pita or naan.