Green Chana Humous

1 comment

Green chana are a variety of Indian chickpeas. Deep green (of course) when raw and dried, they get dark brown after cooking, which takes quite a long time. They are smaller and tougher than our chickpeas, and a bit more flavored. I found them in an Indian shop.

There are many recipe for the humous here on the blog, this is just another variation, perhaps for an ethnic buffet

Ingredients:
100 gr of dried green chana
a piece of kombu
1 clove of garlic
a tablespoon of tahini
a teaspoon of cumin seeds
lemon juice
a small bunch of fresh coriander and dill
salt
extra virgin olive oil

Method:
Thoroughly rinse the chickpeas under running water and soak them with the kombu for about 24 hours, changing the soaking water at least 3/4 times.
Drain and put them in fresh water in the pressure cooker. Cook for about 1 hour from the whistle.
Once cooled, combine the chickpeas cooked with the other ingredients and blend well.
Serve with croutons, raw vegetables or chapati.

Chef: MentaMarina from VeganBlog

  1. Cassandra78 5 January 2011 at 14:48

    A very good alternative to the usual humous! I have to try this



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