Bachelor-friendly, Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, Snacks, Vegan

Walnut Hummus – A Healthy Dip


Don’t let the Mediterranean name let you believe it is a fancy dish. This is a healthy and tasty dip made from simple ingredients available in all households. Easy to make and can be stocked up to a week. Make in batches, refrigerate, and serve along with crackers to guests, pack off as mid morning snack to your children, take it to your office and have it along with your tea to satiate your 4 pm craving. A better thing to serve your guests instead of fried vada or samosa. It is yummy and healthy.

White chickpeas (kabuli chana) – 100 gms
Walnuts – 8-10
Garlic – 8-10 cloves
Black peppercorns – 8-10
Lemon – 1
Olive oil – 2 tbsp
Salt to taste

Preparation Time: 10 mins (excluding soaking/sprouting time)
Cooking Time: 15 mins (roasting and grinding)
Makes around 125 gms

Soak chickpeas in water for up to 10 hours. Drain the water. If desired, you could sprout the chickpeas. To do this, keep the wet chickpea (soaked for 10 hours and drained) in a closed container for at least 24 hours. Depending on the weather in your region, you will notice sprouts within 24 hours. Cooler regions may need more sprouting time.
Wash the chickpeas well and add enough water and pressure cook until tender (2-3 whistles). Wait for the pressure inside the cooker to release naturally (between 7-10 mins). Remove the water from the chickpea. Keep aside. You will need this while blending.
Heat a kadai and dry roast the walnuts to remove the raw smell. Keep aside. Dry roast the garlic. You can roast the garlic in the oven if you have one. When the peels start turning brown, remove and keep aside. Allow to cool and remove the peels.
In a mixer, first blend the roasted walnuts, garlic, and black pepper. Add boiled chickpeas. Add small quantities of the boiled chickpea water and blend to a smooth paste. Add salt and lemon juice. Taste and adjust salt, lime juice, and pepper powder to your liking. You can add red chilly powder also. Drizzle olive oil. The oil should float on top of the hummus.
Serve along with crackers, bread sticks, pita bread, bread toast, roasted papad, khichiya, khakra, cucumber, carrot pieces, or use it as a sandwich spread. Tastes great with everything!

Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, Snacks, Vegan

Healthy Homemade Dip


I love Hummus because it’s tasty, nutritious, and healthy. Hummus is a Middle Eastern dip made of boiled chickpea. Tahini (a paste of sesame seeds) is a main ingredient in Hummus. Here is a variation that is quick and easy to make using locally available ingredients. The dip is great tasting and addictive. It is easy to make and can be stocked in the fridge beforehand when guests are expected. You can serve this dip along with boiled vegetables, bread toast, bread sticks, or chips. Great way to serve your starters.

Hummus ingredientsIngredients:
Boiled chick peas (Kabuli chana) – 1 cup
Garlic (adjust as per taste desired) – 3-4 cloves
Sesame seeds (I used black) – 1 tsp
Lemon juice – 1/2 a lime
Extra virgin olive oil – 1 tbsp
Salt as needed
Red chilly powder/ground peppercorns – few pinches to sprinkle

All ingredients are to taste and can be varied as per personal preference.

Preparation Time: 5 mins
Cooking Time: 30 mins (to boil chickpea)
Servings: 1-1/2 cups


Roast sesame seeds in a thick wok. Soak chickpea overnight and pressure cook. You may sprout the chick pea if you want. First powder the sesame seeds in a dry mixer. To this, add the boiled chick pea along with garlic cloves and salt and blend to a thick paste. For better grinding and consistency, while grinding, add small quantities of the leftover liquid from boiled chick pea. When the mixture becomes a thick paste, transfer to a bowl. Add lemon juice and mix well. Drizzle olive oil. Sprinkle crushed peppercorns/red chilly powder. Serve immediately with bread sticks, crackers, pita bread, chips, or veggies. Refrigerate in an airtight container for up to a week.


You can add crushed cumin seeds also for flavor.
If you do not like the raw garlic taste, you can roast the garlic before grinding.
If you do not prefer garlic, you can omit this altogether.