Kabli Chana Til Sas | Chickpea, Almond and Sesame Spread / Sauce / Dip

A dip, a sauce a spread.

Chickpea, Almond and Sesame Spread

Chickpeas really are little balls of sunshine. This recipe is extremely versatile – make it thicker or thinner to suit your use from a thick spread to a thin dressing.

Using chickpeas (garbanzo beans) and sesame seeds, it is an Indian take on Hummus. It takes about 5 minutes to make. Easy. Perfect for a such a lazy Sunday afternoon at home.

You might like to try Chickpea and Ginger Salad, or Channa Sundal. Browse all of the Chickpea Recipes here and here, and all of our Dips here and here. Find inspiration in our Summer recipes here and here.

Chickpea, Almond and Sesame Spread

It is an endlessly malleable recipe – you can add or subtract ingredients, make it thicker or thinner, eat as a dip or pour it over steamed vegetables. Use it as a sauce for potatoes, beans, spinach. The uses are endless.

  • It can be served warm or cold.
  • You can add yoghurt, creme fraiche, buttermilk, mascarpone or sour cream.
  • You can replace the almonds with cashews
  • Add some coconut shreds and coconut oil for a West Coast of India feel.
  • Stir through some finely sliced green onion.
  • Add half a dried chilli to the blender or grinder.
Serving Notes
  • Chickpea, Almond and Sesame SpreadIt can be a dip (leave it as a thick consistency), a spread (a little thinner), a sauce (thin to desired consistency) or salad dressings (thinner).
  • Today, I spread it onto buckwheat crispbreads, and placed wafer thin slices of cucumber on top, and drizzled a little chilli powder over the cucumbers to give it extra bite.
  • You can drizzle over salads, serve as a thick sauce with char grilled eggplant slices.
  • Coat steamed potato in the sauce. A tablespoon or two on top of steamed spinach.
  • Leave it thicker and put a big dollop in the middle of thick vegetable soup.
Ingredient Notes

If you have not used black mustard seeds before, read about them here.

Kabli Chana Til Sas
(Chickpea, Almond and Sesame Sauce)

Source : adapted from Lord Krishna’s Cuisine
Cuisine: Anglo-Indian
Prep time: 5 mins
Cooking time: 0 mins
Serves: 4 – 6 people or more, depending how you use it

ingredients
0.25 cup white sesame seeds
1 tspn cumin seeds
0.5 tspn black mustard seeds
0.25 cup chopped almonds or cashews
2 cups cooked chickpeas, drained (canned chickpeas can be used)
3 Tbspns fresh lemon or lime juice
0.25 tspn cayenne pepper or paprika
pinch asafoetida powder
1 tspn salt
approx 0.25 cup water, whey or vegetable stock
3 Tblspn sesame oil

method
Combine the sesame seeds, cumin seeds, black mustard seeds in a large heavy frying pan and place over a moderate heat. Slow roast until the sesame seeds darken one or two shades.

Pour the seeds into the food processor. Add the cashew or almonds to the frying pan and dry roast over the heat for 2 or 3 minutes without letting the nuts burn.

Add the nuts to the processor with the seeds. Cover and blend until they are coarsely powdered.

Add the remaining ingredients and blend until smooth and creamy, pausing now and then to scrape the ingredients towards the blades with a spatula.

To vary the texture and consistency add more or less liquid, yoghurt, buttermilk etc, either warmed or at room temperature.

Serve warm or at room temperature. Covered, it will keep for a couple of days in the refrigerator.

Chickpea, Almond and Sesame Spread

 

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

10 thoughts on “Kabli Chana Til Sas | Chickpea, Almond and Sesame Spread / Sauce / Dip”

  1. I like the perception of the first shot.

    Thanks, Suganya. It is great to get feedback on what people like. I love that you dropped by, and I cant wait to find out what your mystery veggie is.

    Like

  2. I’ll be trying this at some point for sure. Sounds and looks amazing.

    Hi Lisa, this recipe is a real gem. Simple, but endlessly useful. Let me know if you try it – would love to hear about it.

    It is still hot here – teh 9th day in a row of near 40C (approx. 112F) temperatures. Its officially a record. Never before in recorded history have we had a heatwave of this proportions. And there is no end of it in sight. It will be hot for the next week,at least.

    Looks like lots of this spread, with salads and fruit for me for some time yet.

    Like

  3. hi, i was lookin for a dukkah recipe and saw your site, i just wanted to say thank u for this wonderfull read i just had! good look and keep on writing!

    Hi ilse, glad you came to visit. I look forward to your comments in the future. Did you make the dukkah?

    Like

  4. Hi, beautiful pictures and nice presentation. Looks so inviting!

    Hi Sunshinemom! Thanks for your sweet comments. Have never visited your site before, so thanks for guiding me there. Love your chhole!

    Like

  5. Hi !
    This is Herbi from Herbimania🙂 My blog is written in Polish, indeed:-) And the spread, the spread was just heaven in my mouth …

    Hi Herbi! Great to know it is Polish – I have adjusted the post. The spread is yummy, isn’t it? Glad you tried it. Thanks for letting me know.

    Like

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