Sizzling Tadka Lentil Hummus

Method

1. Preheat the oven to 200°C for 10 min. Meanwhile, rinse the red lentils 3 to 4 times until the water runs clear and thinly slice the tadka garlic.

   Add in this stepRed lentils (masoor dal) 80 g

   oven

2. Put the lentils and water in a 16 cm pot and bring to a boil over high heat, about 4 min. Skim off the foam, turn down to medium-low heat and simmer for 13 min, until the lentils are very soft and most of the water has been absorbed. Drain off any remaining water in a sieve and let cool for 5 minutes.

   Add in this stepWater 400 ml

   high heat→medium-low heat

3. Cut each pita into 8 triangles, brush with olive oil and sprinkle with a little salt. Spread them out without overlapping on 1 lined baking tray(s) and bake in the oven at 200°C for 7 min, until crisp and golden.

   Add in this stepPita bread 2Extra virgin olive oil 2 tspSalt ⅛ tsp

   oven

4. Blend the cooled lentils with the tahini, lemon juice, garlic and salt, adding the ice water a little at a time, for 2 to 3 minutes until pale, smooth and fluffy. Spread it on a wide plate, making a swirl with the back of a spoon.

   Add in this stepTahini 2 tbspLemon juice 3 tspGarlic clove (for the hummus) 1Salt 0.4 tspIce water 2 tbsp

5. Heat the ghee in a 12 cm small pan over medium heat. Add the mustard seeds; when they start to pop, add the cumin, sliced garlic and dried chilies and fry for 1 min, until the garlic is golden. Turn off the heat, add the curry leaves (stand back, they spit) and the chili powder, and pour the sizzling tadka into the swirl of hummus.

   Add in this stepGhee (or olive oil) 1½ tbspBrown or black mustard seeds ¼ tspCumin seeds ½ tspGarlic cloves (for the tadka) 1Dried red chilies 1Curry leaves (optional) 6Kashmiri chili powder ¼ tsp

   medium heat

6. Scatter with cilantro and serve warm with the pita chips.

   Add in this stepChopped cilantro 1 tbsp