We loved this hummus taste so much, started preparing this spread over and over. It goes very well with any sandwich or wrap or even Dosa and Idli. I love to call it as Chickpea chutney.
Chickpeas or whole Channa Dal - 2 cups
Garlic - 7-8 cloves
Sesame Seeds - 1 cup
Olive Oil - 3 tbs
Salt - 1 tbs or to taste
Chilly powder - 1 tbs ( Add more if desired) You can substitute freshly ground pepper.
Soak Chickpeas 5-6 hours or overnight. Cook this soaked Channa Dal in a pressure cooker. You will be mashing this so it is okay it is over cooked!. I remove the peas skin, because that skin is harder and difficult to digest. It is easy to remove the skin with the cooked peas. Grind this with all other ingredients to make hummus.
Storage: You can either store this with air tight container in refrigerator for 3-4 days or You can freeze this in freezer safe container for 3-4 months.
Variation: Add Cilantro gives a nice flavor to this hummus. Add a bunch of clean cilantro while grinding.
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