Think of hummus as a smooth, creamy, dreamy hug for your veggies — and a delight for your palate.
The downside of hummus? It can be grainy and lumpy.
I’ve had — and made — both kinds. One left me longing for more, the other just left me hanging. 🙁
You see, I had the best ever hummus when I was in the Middle East. Ever since, I’ve been on a quest to make my homemade hummus velvety smooth, just like the hummus I had in Israel and Jordan.
There are lots of “secrets to perfect hummus” floating around, ranging from using the cooking liquid (aqua faba) to peeling the chickpeas.
Say what? Peeling chickpeas?
Ain’t nobody got time for that!
Enter The Humble Chana Dal
Chana dal is not a well-known legume in the States, but it is a variety of split chickpeas… that are already peeled.
Did you catch that? Let me tell you, I will never again use regular chickpeas for hummus.
Chana dal hummus forever, baby.
But wait, there’s more!
Chana dal is packed with protein with a generally slow impact on blood sugar, making it a good choice for those with blood sugar issues. I find it very filling and satisfying, and it doesn’t spike my blood sugar like many carb-y legumes do, but every body is different!
If you’re diabetic, check your blood sugar after eating chana dal to see how your body handles these wonderful legumes. You just might find that they are very kind to your blood sugar!
How To Cook Chana Dal For Hummus
As with any dry legume, sort through your chana dal and remove any that are discolored. Rinse a few times, then cover with fresh, cool water and let soak for 8 to 12 hours. Before you go to bed or leave for work in the morning is a great time.
Drain and rinse the soaked chana dal, then put into a large pot or into your electric pressure cooker if you have one. It’s perfect for cooking legumes quickly! Just set your pressure cooker to “Manual” for 20 minutes and let it do the work for you.
No pressure cooker? No worries! An hour or so simmering on the stove with a watchful eye (they get very foamy and need to be skimmed in the beginning) will yield tender legumes ready for transformation into velvety smooth chana dal hummus.
After they have cooked to tender perfection, drain the chana dal, making sure to save the cooking liquid. Let them cool to at least warm before pureeing in your food processor or blender.
Unbelievably Smooth Chana Dal Hummus
Add the cooled chana dal and the rest of the ingredients to your food processor bowl or blender jar. Pulse a few times to get it going, then puree until smooth and dreamy. If your blender has a tamper, you may need to use that to guide the ingredients toward the blades. If not, you may need to stop and scrape the sides of your blender a few times.
Many hummus variations call for tahini, but this recipe is entirely nut and seed free, making it a perfect choice for potlucks and parties. You never know who has food allergies!
I also only added 1 tablespoon of WFN’s Olive Oil to keep this in a lower fat range, feel free to add more if you like or drizzle some over the top before serving.
Serve this Chana Dal Hummus with fresh, vibrant veggies for a low-fat snack or lunch. If you’re a Trim Healthy Mama who’s looking for a hearty E (Energizing) snack, here you go!
Spread inside a fresh pita and stuff with your favorite pita fillings for a healthy vegetarian or vegan option.
Or just use a spoon. You’ll get no judgment from me, I promise!