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

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
extra virgin olive oil

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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