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.
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.
- It 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.
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
Prep time: 5 mins
Cooking time: 0 mins
Serves: 4 – 6 people or more, depending how you use it
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
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.