Crispies with Hummus

by Tarla Dalal

Baked yoghurt and sesame flavoured, ragi, soya and wheat flour crispies served with Hummus the famous lebanese dip.

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The convenient low calorie can be prepared ahead of Time and go surprisingly well with the chick pea dip called hummus.

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Crispies with Hummus recipe - How to make Crispies with Hummus

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Preparation Time: 15 mins. Cooking Time: 10 mins. Baking Time: 20 mins. Baking Temperature: 180°C (360°F). Total Time: 45 mins 8Serves: 8
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Ingredients

For the crispies (puris)
1/2 cup ragi (nachni / red millet) flour
1/2 cup soya flour
1/2 cup whole wheat flour (gehun ka atta)
2 tbsp wheat bran
2 tbsp fresh curds (dahi)
1 tbsp black sesame seeds (kala til)
1 tbsp crushed cumin seeds (jeera)
1/4 tsp finely chopped green chillies
1 tsp oil
salt to taste

For the hummus
1 cup soaked kabuli chana (white chick peas)
2 cloves of garlic (lehsun)
2 tsp sesame seeds (til)
1 tbsp lemon juice
4 tbsp fresh curds (dahi)
1 tsp olive oil
salt to taste

Other ingredients
whole wheat flour (gehun ka atta) for rolling
1/2 tsp oil for greasing

For the garnish
1 tbsp chopped parsley (optional)
1/2 tsp chilli powder
1/2 tsp olive oil

Method

For the crispies (puris)

Mix all the ingredients together and knead into stiff dough by adding enough water.
Divide the dough into 40 equal portions and roll out each portion into a puri of 37 mm (1½") diameter using a little flour.
Prick the puris with a fork at regular intervals.
Arrange them on a well-greased baking tray and bake in a hot oven at 180° C (360°F) for 15 minutes or until the puris are crisp and golden brown.
Cool and store in an air-tight jar.

For the hummus

Drain the kabuli chana, add ½ cup of water and salt and pressure cook for 3 to 4 whistles. Cool and strain. Keep the Kabuli chana and water aside separately.
Mix the garlic, sesame seeds, lemon juice, curds, oil, salt and ¼ cup of the strained water, and run through a blender until smooth.
Add the cooked kabuli chana and blend again till smooth. If the mixture is too thick, add 2 to 3 tablespoons of the strained water and continue blending.
Place this mixture in a bowl and sprinkle parsley, chilli powder and oil over it.
Serve with the baked crispy puris.