Condiment Series | Moong Hummus with Burnt Chillies | Dip

Day 10

While I love my daals (lentils), Green Gram was never a favourite. Rather I always seem to shy away from it and my mother would always be after my case for running away from the green moong, listing down all its health benefits in one breath...every single time !!

So finally here I am, with a win win situation.... she can't complaint, and now neither can I. Green Gram Hummus doesn't taste anything like the way green gram daal does. It is creamy and full of flavour and super healthy !!

Now that I've been making various types of hummus, I realise that a hummus-n-pita with some relish type of breakfast is one of the most satiating breakfasts and I seem to be gorging on these atleast 3 times a week. I love it !!

Oh by the way May 13 was International Hummus Day !! :-)
Though for my most days can be hummus days.

Moong Hummus with Burnt Chillies

Ingredients

2 cups cooked Green Gram

1 tsp Tahini

3 Cloves Garlic

Juice of 1 lemon

Salt to taste 

2 tbsp Olive Oil

For Tempering

1 Tsp Chilli flakes

1 tbsp Olive Oil

1/2 tsp Oregano

Directions

1. Blitz in a food processor, all the ingredients besides the ones for tempering.

2. Once a smooth creamy texture is achieved, transfer in a serving dish.

3. Heat 1 tbsp of olive oil in a frying pan, add chilli flakes and just when they are about to burn, add the oregano and remove from flame. Pour over the hummus. 

4. Give it a light stir and serve.

Happy Hummus Days !!