
Hummus
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Originating in the Middle East, hummus has become a global favorite. This creamy spread of chickpeas, sesame, lemon, and oil provides valuable plant-based protein, fiber, and healthy fats. Traditionally served cool, it can be modified for Vata or Kapha by cooking the chickpeas thoroughly and adding warming spices like cumin, ginger, or chili. Its mild, filling texture makes it a perfect dip for bread, veggie sticks, or a side for bowls.

Soaking: 8 h (chickpeas)
Cooking: approx. 60 min
Preparation: 10 min

Use well-cooked chickpeas, spice generously (e.g., cumin, ginger), serve warm.

Ideal – serve cool with lemon, sesame, and olive oil.

Add chili, ginger, mustard seeds; reduce lemon and oil.
Ingredients
150 g dried chickpeas (or 300 g cooked)
2 tbsp tahini (sesame paste)
2 tbsp olive oil
1–2 tbsp lemon juice
½ tsp ground cumin
½ tsp rock salt or black salt
pinch of turmeric (optional)
water as needed
fresh parsley or coriander for garnish
Preparation
Soak dried chickpeas overnight, rinse and cook for approx. 60 min until soft. Or use cooked chickpeas.
Let chickpeas cool.
Blend all ingredients into a creamy paste, adding water as needed.
Drizzle with olive oil and garnish with herbs, paprika, or cumin.

Drizzle with olive oil, garnish with paprika and herbs. Perfect with flatbread, crackers, or veggie sticks.

DIPS & CHUTNEYS