Annapurna KitchenSSMAIC · Kankhal, Haridwar

Volume IVWesternMiddle Eastern

Inspired by: Hummus bi tahini

All year

Warm Hummus with Cumin Ghee

Sauces, Spreads & CondimentsCondiment

Serves: 8
Portion: 3 tbsp
Time: Soak overnight · 1 h
Texture: Smooth
Season: All year
Dosha: Vata
Pitta
Kapha
Vata–Pitta

Ingredients

What you need

Servings

Translate ingredients

Ingredients for 8 servings
Done	Ingredient	Household measure	Quantity (8 servings)	Café batch ×5
	Chickpeas (dry)	1 cup dry, soaked	200 g	1000 g
	Tahini (sesame paste)	⅓ cup	80 g	400 g
	Lemon juice	2½ tbsp	40 ml	200 ml
	Cumin (jeera)	1 tsp	2 g	10 g
	Rock salt (sendha namak)	1 tsp	5 g	25 g
	Water	⅓ cup + 1 tbsp (cooking liquid)	100 ml	500 ml
	Ghee (cow)	1 tbsp	15 g	75 g
	Kashmiri chilli powder (mild)	pinch paprika	0.5 g	2.5 g

Method

How to cook it

Step 1: Pressure-cook chickpeas 12 whistles until very soft; peel skins if time allows.
Step 2: Blend warm chickpeas with tahini, lemon, salt and cooking liquid until very smooth.
Step 3: Warm ghee with cumin and paprika; pour over.
Step 4: Serve warm.

Nutrition

Per serving, estimated

173kcal

Energy

6.9g

Protein

8.8g

Fat

18.4g

Carbohydrate

4g

Fibre

0.6g

Salt

Low salt · 0.6 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

How we made it Ayurvedic

FromRaw garlic
→
Tocumin ghee
FromCold from fridge
→
Towarm

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