A creamy, delicious twist on the classic hummus made with moong dal. This Indian-style hummus features toasted sesame seeds, olive oil, and a hint of garlic, perfect as a dip for chapati chips.
1: Wash and soak the moong dal for 30 mins.
2: Pressure cook for 4 whistles with water and salt.
3: Allow this to cool down completely.
4: In a pan, toast sesame seeds lightly until they just start changing colour and start popping.
5: Add sesames in a blender jar with olive oil and blend to a smooth paste, adding 2-3 tbsp of water if needed.
6: Add the cooled dal, lemon, garlic, and salt to taste. Add ice cubes/cold water to blend.
7: Blend to a smooth, fine but thick paste.
8: Serve topped with olive oil and a side of chapati chips.
