A cross-cultural twist on everyday hummus — roasted garlic, fresh lemon juice, deeply rich yellow miso and earthy bright turmeric powder pureed with tahini + sweet and mild chana dal.
The vast majority of Indian recipes involve lengthy lists of dried spices, fresh and dried herbs, and other flavor-building bases. These are intense and delicious. Then there are those others, relying on elegant simplicity that, despite employing only a few ingredients, are still complex and immensely satisfying.
Today’s is one of those more simplistic recipes, in time for lighter fare desired for warmer afternoons and evenings. The ingredients can be varied for enjoyment any day of the year, though, and you’ll see some of my recommendations below.
This post is part of a series meant to spotlight ingredients, providing nutritional background, a little culinary inspiration, and perhaps encourage you to take an adventure into new markets and cuisines.
Have you met… chana dal?
Also called split Bengal gram, chana dal are immature chickpeas that have been split in half and polished. Rounded on one side and flat on the other, they closely resemble (but are in no way related to) yellow candy buttons.