Easiest Way to Prepare Homemade Rajma & Kabuli Chana Hummus

Hello everybody, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Ultimate Rajma & Kabuli Chana Hummus. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Rajma & Kabuli Chana Hummus, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rajma & Kabuli Chana Hummus delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Rajma & Kabuli Chana Hummus using 12 ingredients and 2 steps. Here is how you can achieve it.

#nonindian - Hummus is a traditional dip from the Middle east, which is commonly relished with Arabic bread, grilled meat and salads. Healthy and nutritious, they can be had as a spread on parathas, toast or as a dip with veggie crudites, croutons and chips. You can make Hummus in various ways with a slight change here and there to suit your palate. Here is my version of a Rajma and Kabuli chana dip which I enjoyed with some homemade Manakish (Arabic Bread).

Ingredients and spices that need to be Get to make Rajma & Kabuli Chana Hummus:

1. 1 cup boiled Kabuli chana (white chickpeas)
2. 1 cup boiled rajma (kidney beans)
3. 1/4 cup sesame seeds, lightly toasted
4. To taste salt
5. 1/2 tsp. red chilli flakes
6. 1/2 tsp. pepper powder
7. 1 green chilli
8. 2-3 garlic cloves
9. 1/2 tsp. roasted cumin powder
10. 1/2 tsp. roasted coriander powder
11. 1/2 juice of lime
12. 2 tbsp. olive oil

Instructions to make to make Rajma & Kabuli Chana Hummus

1. Blend together all the above mentioned items (except olive oil) into a fine paste by adding required quantity of water.
2. Add olive oil and mix well. Serve as a dip along with veggie crudites, Arabic bread, croutons or chips. They can also be relished as a spread on toasted bread and parathas.

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