This Kala Chana Hummus is a spicy take on classic hummus. Flavored with Indian spices and made with black chickpeas, it is a must-try!

Kala Chana Hummus

I love the classic hummus, which I make at home so much that posting ‘Kala-Chana hummus’ recipe felt like sacrilege. But after creating and trying this recipe, I am fixated to it. Therefore, I almost felt compelled to share it. It is that good- especially if you love Kala Chana. I attempted to combine traditional hummus and our traditional Kala chana curry spices to create this recipe – hoping you like it. Please give it a try!

Kala Chana Hummus

What is Kala Chana?

Kala chana or black chickpeas is a common legume in India – it is rich in protein, fiber and calcium! It is the black cousin of chickpeas and has a little different taste. Once you get used to the taste, it isn’t a long shot that you may like it more than white chickpeas.  

What is Hummus?

Hummus is a dip with the primary ingredient as chickpeas or garbanzo beans. It is a famous dip from Middle-east but now widespread across the world. The other ingredients in a Hummus are Tahini (sesame-seeds paste), lemon juice, garlic, and olive oil.  

Why make Hummus?

It is healthy, effortless to make, simple for kids taste, can be stored, and suits most of the palates and is customizable! Chickpeas are rich in Iron, Fiber, Calcium, Magnesium, and Vitamin B6. They are also low in carbs so a good snack if you are trying to manage blood sugar levels. Here are other low-carb snacks you might find of use- 12 low carb snacks

12 low-carb snacks

7 Healthy Snacks for Gestational Diabetes with a recipe PDF and Video

Sesame seeds are also rich in Vitamin B6, Calcium, Iron, Magnesium, and Zinc. Therefore, Hummus is rich in Vitamins and Minerals – a spoonful gives us taste and health benefits. 

In another post, I’ve discussed other healthy quick dips and a grocery list for other dips that you can make and store. They can easily replace any unhealthy midday snack. 

How to make Kala Chana Hummus?

Step-by-Step Instructions

Serves:

4                                                         

 

Ready In:

15 minutes: with Boiled Chickpeas

 

Diet: 

Vegan,

Gluten-Free 

Ingredients

  • 1.5 Cup boiled and soft Kala Chana (Black Chickpeas)
  • 1/4 Cup Tahini
  • 1/2 Cup water
    • Per desired consistency.
  • 1/4 cup lemon juice
  • 1 tablespoon chopped coriander leaves (cilantro)
  • 1-2 Teaspoon salt (Per taste)
  • Spices
  • 1 teaspoon turmeric
  • 1 teaspoon Ghee
  • 1 Black Cardamom
  • 1 pinch Hing or Asafetida (gluten-free hing for gluten-free)
  • 3 Tablespoon olive oil
  • 1/2 Teaspoon cumin powder
  • 2 small cloves garlic
  • 1 green chili (Optional)
Step 1

Prepare/Boil Kala Chana (if not already): 

Soak the Kala Chana Overnight.

Instant Pot: Add soaked Kala Chana, twice the water, and 1 teaspoon salt to the Pot. Press “bean-chili mode -normal” which will turn the setting to 30 minutes. You may want to press the bean chili button twice to turn it to ‘normal’. Let the pressure release naturally for 15 minutes. Drain the water and keep it aside. We will use a part of it for blending.

Stovetop Pressure Cooker: Add soaked Kala Chana, twice the water, and 1 teaspoon salt to the Pressure cooker on medium flame. 4-6 whistles on a stovetop pressure cooker should be okay to cook the Kala Chana. Drain the water and keep it aside. We will use a part of it for blending.

Step 2

Prepare the spices:

On a stove top in a small pan, add ghee/plant-based oil.

When hot, add cumin seeds. When the seeds sputter, add turmeric. Stir and add black cardamom. Roast for 30 seconds and turn off the stove off. Keep aside the spices and let them cool down.

    Step 3

    Stir Tahini well to form a consistent paste. Store bought tahini at times can have oil on the top. Please stir well before adding to Hummus.Also, please make sure that Tahini isn’t bitter. I’d recommend the Whole Foods Brand Tahini which tastes well. (This isn’t an affiliate post; I tried a few before zeroing in on the Whole Foods Tahini.)

    Step 4

    Add all ingredients into a high-power blender. Add water remaining from cooking kala chana gradually for the desired consistency. Add more salt per taste.

    Step 5

    Grind to paste and refrigerate. Garnish with 1 teaspoon of olive oil and chopped coriander leaves (cilantro).  Serve with carrots, cucumber, etc. 

    Kala Chana Hummus

    Expected Questions

    1. How to avoid a bitter taste in Hummus?

    Tahini can be the culprit for bitter hummus. I’ve tried a few Tahini pastes with my recipe, and it tastes different with different Tahini. My absolute favorite is the Whole Foods Brand Tahini. So if you don’t have access to the latter, please add Tahini gradually to ensure it doesn’t spoil the Hummus.

    2. Why Green Chili?

    Green Chili is an entirely optional ingredient and is not used in classic Hummus. I love a little Green Chili in Hummus, but if you like, please skip it and season with smoked paprika.

    3. What all can I top the Hummus with?

    My favorite toppings are a simple olive oil, pine nuts, and roasted cauliflower.

    4. What is the texture of Hummus?

    This recipe results in a little coarse Hummus. A few of us like Hummus to be crunchy. Please cook the chickpeas for a little longer and add water per your desired crunch level.

    5. Should I use roasted cumin or raw cumin?

    I’ve tried both and like both with a little preference on non-roasted cumin powder, but either works fine. The blender might not be able to grind cumin seeds, so please start with cumin powder.

    6. My Black chickpeas cook on high pressure within 15 minutes in Instant Pot and you have mentioned 50 minutes! Where is the disconnect?

    Note: The cook time for black chickpeas can vary depending upon the brand and type of them. It is usually longer than cooking white chickpeas. I’d recommend pressure cooking for 30 minutes in Instant pot if you are trying for the first time. If uncooked, increase the time till you get them to be soft enough. For me, they take longer than an hour on Instant pot and 5-6 whistles in a pressure cooker on the stovetop. 

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    Kala Chana Hummus
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    4 from 5 votes

    Kala Chana Hummus

    This Kala Chana Hummus is a spicy take on classic hummus. Flavored with Indian spices and made with black chickpeas it is a must-try!
    Course Side Dish
    Cuisine Indian, Mediterranean
    Keyword dips, healthy dips, hummus
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 4 people
    Calories 312kcal

    Equipment

    • High-power Blender, Vitamix or a Food Processor

    Ingredients

    • 1.5 Cups Kala Chana Boiled and soft Black Chickpeas (Instructions to cook them below)
    • 1/4 Cup Tahini Good quality, not very bitter.
    • 1/2 Cup Water per desired consistency
    • 1/4 Cup Lemon Juice
    • 1-2 teaspoon salt
    • 3 tablespoon Olive oil virgin
    • 2 cloves Garlic
    • 1 Green Chili
    • 1 tablespoon Chopped Coriander leaves or cilantro

    Spices

    • 1/4 teaspoon Hing a pinch
    • 1/2 teaspoon Turmeric
    • 1 Black cardamom
    • 1 teaspoon Cumin powder
    • 1/2 teaspoon red chili powder smoked paprika

    Instructions

    • Prepare/Boil Chickpeas (if not already): 
      Soak the Kala Chana Overnight.
      Instant Pot: Add soaked Kala Chana, twice the water, and 1 teaspoon salt to the Pot. Press “bean-chili mode -normal” which will turn the setting to 30 minutes. You may want to press the bean chili button twice to turn it to ‘normal’. Let the pressure release naturally for 15 minutes. Drain the water and keep it aside. We will use a part of it for blending.
      Stovetop Pressure Cooker: Add soaked Kala Chana, twice the water, and 1 teaspoon salt to the Pressure cooker on medium flame. 4-6 whistles on a stovetop pressure cooker should be okay to cook the Kala Chana. Drain the water and keep it aside. We will use a part of it for blending.
    • Prepare the spices:
      On a stove top in a small pan, add ghee.
      When hot, add cumin seeds. When the seeds sputter, add turmeric. Stir and add black cardamom. Roast for 30 seconds and turn off the stove off. Keep aside the spices and let them cool down.
    • Stir Tahini well to form a consistent paste. Store bought tahini at times can have oil on the top. Please stir well before adding to Hummus.Also, please make sure that Tahini isn’t bitter. I’d recommend the Whole Foods Brand Tahini which tastes well. (This isn’t an affiliate post; I tried a few before zeroing in on the Whole Foods Tahini.)
    • Add all ingredients into a high-power blender. Add water remaining from cooking kala chana gradually for the desired consistency. Add more salt per taste.
    • Grind to paste and refrigerate. Garnish with chopped coriander leaves (cilantro).  Serve with carrots, cucumber, etc.

    Notes

    1. How to avoid a bitter taste in Hummus?
    Tahini can be the culprit for bitter Hummus. I’ve tried a few Tahini pastes with my recipe, and it tastes different with different Tahini. My absolute favorite is the Whole Foods Brand Tahini. So if you don’t have access to the latter, please add Tahini gradually to ensure it doesn’t spoil the Hummus.
    2. Why Green Chili?
    Green Chili is an entirely optional ingredient and is not used in classic Hummus. I love a little Green Chili in Hummus, but if you like, please skip it and season with smoked paprika.
    3. What all can I top the Hummus with?
    My favorite toppings are a simple olive oil, pine nuts, and roasted cauliflower.
    4. What is the texture of Hummus?
    This recipe results in a little coarse Hummus. A few of us like Hummus to be crunchy. Please cook the chickpeas for a little longer and add water per your desired crunch level.
    5. Should I use roasted cumin or raw cumin?
    I’ve tried both and like both with a little preference on non-roasted cumin powder, but either works fine. The blender might not be able to grind cumin seeds, so please start with cumin powder.
    6. My Black chickpeas cook on high pressure within 15 minutes in Instant Pot and you have mentioned 50 minutes! Where is the disconnect?
    Note: The cook time for black chickpeas beans can vary depending upon the brand and type of them. It is usually longer than cooking white chickpeas. I’d recommend pressure cooking for 30 minutes in Instant pot if you are trying for the first time. If uncooked, increase the time until you get them to be soft enough. For me, they take longer than an hour on Instant pot and 5-6 whistles in a pressure cooker on the stovetop.

    Nutrition

    Calories: 312kcal | Carbohydrates: 26g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Sodium: 607mg | Potassium: 360mg | Fiber: 2g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 8mg | Calcium: 95mg | Iron: 3mg
    Disclaimer: I use WP Recipe maker for Nutrition Value calculation and are the best estimates using the plugin. Please use your nutritional value calculator if you have one.

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