Chana Masala Hummus

Chana masala whipped smooth with lemon, tahini, and chili.

Chana Masala Hummus

10 Min

Total Time

4

Serves

MEDIUM

Spice Level

INGREDIENTS

  • 1 pouch Truly Indian Chana Masala
  • 2 tablespoons tahini
  • 2 tablespoons olive oil, plus more for finishing
  • 1 lemon, juiced, plus wedges for serving
  • 1 small garlic clove
  • 1/2 teaspoon ground cumin
  • Chili powder, for the top
  • Fresh cilantro
  • Salt
  • Warm naan, cut into triangles, for scooping

Pro Tip

Pro Tip

Stop the blender while a few chickpeas are still visible. The dip should taste like chana masala, with a little bite left in it.

INSTRUCTIONS

1. Warm the Chana Masala. Spoon the chickpeas and gravy into a blender or food processor.

2. Add the tahini, olive oil, lemon juice, garlic, and cumin. Blend until creamy, adding a splash of water if it is too thick.

3. Taste and add salt.

4. Spoon it onto a plate, swirl a well in the center, and drizzle with olive oil.

5. Dust with chili powder and scatter cilantro. Serve with lemon wedges and warm naan.

Chana Masala Hummus

MADE WITH

Chana Masala

Truly Indian Chana Masala is ready-to-eat chickpeas in a spiced tomato gravy. Blend the pouch into a dip and it is on the table in about ten minutes.

100% VEGAN
16g PROTEIN PER POUCH
NO PRESERVATIVES
NON GMO
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