Special Roasted Chana Hummus

- roasty and toasty, with a touch of lemon zest + sesame -

We purchased a bag of roasted chana from the asian market recently. Neither Gordon nor myself had ever tried this crunchy version of chickpeas, typically eaten as a snack in India.

After neither of us took to the taste of the new snack in its crunchy form, I had the idea to rehydrate the beans and try them in a hummus.

With a little of this and that, the result is a wonderful mix of hearty and toasty.

SPECIAL (ROASTED CHANA) HUMMUS

1 1/2 c roasted chana gently boiled till soft
3/4 c cooked or canned chickpeas (rinsed and drained)
2 T tahini
4 cloves garlic
pinch of cumin
juice and zest of one juicy lemon, plus more to taste
1/3 c olive oil + 1 t toasted sesame oil
hickory smoked sea salt to taste
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top with whole chickpeas, roasted chana, sesame seeds, olive oil, chili oil, and thin sliced jalapeños

this is not a recipe, but more of a guide. i didn’t measure when I made my first batch, so experiment a little till you like what you taste. want a roasty-er taste- add more of the roasted chana… a creamier taste- add more cooked chickpeas.

whip olive oil, tahini, lemon juice, and garlic together till smooth. add a touch of water to loosen, if needed. add remaining ingredients and blend till desired texture. adjust recipe with water or olive oil to desired consistency.

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