Wondrous Nature’s Gift: Wholesome Chickpea, Part 2 of 3 - Creamy Hummus and Spicy Chana Masala

“Hummus” simply means “chickpeas,” which originated from the Middle East and is a dip, spread, or savory dish made from cooked, mashed chickpeas. It has long been a vegan staple food in the Middle Eastern and Mediterranean regions, often served as a warm dish and eaten with bread for breakfast, lunch, or dinner. As hummus has become a worldwide sensation, many variations to the traditional recipe have also emerged; modern hummus is used, for example, as a pizza topping, sandwich filling, spread, and vegetable topping.

Without much further ado, let’s kick start our show by learning how to make Creamy Hummus.

INGREDIENTS (For all ingredients, please use organic versions if available)

For the Hummus, the ingredients are: 1 cup or 200g of dried chickpeas, 1.4 liters of water, 6 tablespoons or 100g of tahini, 30ml of extra virgin olive oil, ½ teaspoon of salt, 120g or 6 ice cubes, 40ml of lemon juice, A pinch of paprika

For garnishing: Some chopped fresh cilantro, Some extra virgin olive oil

Chana masala, which literally means “spicy chickpeas,” is one of the most popular dishes in Indian cuisine. It is vegan, gluten-free, and rich in protein. Consumed as a snack, main meal, or breakfast and is widely sold as street food as well as in restaurants.

For the Chana Masala, the ingredients are: 480g of cooked chickpea, 2 tablespoons of unrefined coconut oil, ½ tablespoon of minced fresh ginger, ½ teaspoon of minced fresh turmeric root, 1 sliced hot green chili, 1 bay leaf, 2 teaspoons of cloves, 1 cinnamon stick (one inch or 2.5-centimeter long), 2 teaspoons of cardamom powder, 2 to 3 cups of tomato puree or diced tomatoes, ½ teaspoon of salt, ½ teaspoon of cumin powder, 1 ½ teaspoons of red chili or paprika powder, ¼ teaspoon of turmeric powder, 1 ½ teaspoons of garam masala, 2 teaspoons of coriander seed powder

3 tablespoons of cooked chickpeas, 2 cups of water, Some coarse black pepper, ½ teaspoon of salt, 1 teaspoon of dried fenugreek leaves, ½ teaspoon of Indian mango powder

For garnishing: Some chopped fresh cilantro