Hurda Hummus
on Nov 28, 2024
Hurda Hummus is a twist on the classic hummus recipe. It uses hurda (green jowar grains) instead of chickpeas. It comes together in under 10 minutes and can be served as an appetizer.
Here are some more hummus recipes: Savory Pumpkin Hummus, Black Bean Hummus, Roasted Sweet Potato Hummus, Pumpkin Pie Dessert Hummus.
What Is Hurda
Hurda, also known as ponkh are tiny green jowar grains quite popular in Gujarat and Maharashtra. They are harvested in winter, from December to February.
These tender jowar grains are roasted before consumption. They have a crunchy texture and sweet, nutty taste. These days, you can buy roasted hurda in packets at local vegetable stores or in the freezer section of some specialty stores.
You can also stock up on ponkh during winter and freeze them in ziplock bags for about 3-4 months.
About Hurda Hummus
Hurda Hummus is an Indian twist on the classic Hummus recipe. Chickpeas are replaced with ponkh, while the rest of the recipe remains the same.
This dip is vegan, gluten-free, fiber-rich, and also great for meal prep.
Serve it as an appetizer with pita bread, pita chips, or crackers of your choice. You can add it to your homemade Mezze platter as well! It can also be used as a spread in your sandwiches or wraps.
Ingredients
Hurda – Hurda is available only during winter for a short period. Ask your local vegetable vendor to source it for you.
Tahini – Make it home using my easy tahini paste recipe, or buy a bottle.
Extra virgin olive oil – Use the best quality one!
Others – You will also need garlic, red pepper flakes, freshly squeezed lime juice, salt, cumin powder, and ice-cold water.
Ice-cold water is added to retain the lovely color of the dip.
How To Make Hurda Hummus
Add the following ingredients to a blender.
- 1 cup hurda
- 3-4 garlic cloves, peeled
- 2 tablespoon tahini paste
- 5 tablespoon extra virgin olive oil
- 2 tablespoon freshly squeezed lime juice
- ½ teaspoon salt
- ½ teaspoon cumin powder
- ½ teaspoon red pepper flakes,
- 2-3 tablespoon of ice-cold water
Blend to make smooth hummus. Scrap the sides of the blender a few times while blending.
Add some more water if the hummus is too thick. The consistency should be creamy and mashed potatoes-like.
Check for salt. Add more if required, and blend again.
Transfer the hummus to a serving bowl and garnish with a drizzle of extra virgin olive oil, some red pepper flakes, and hurda. Serve cold or at room temperature.
Storage Suggestions
When stored in an airtight container in the refrigerator, it will easily last 4-5 days. Use a fresh and clean spoon during every use and close the lid tightly again.
While storing, drizzle a little extra virgin olive oil on top before closing the lid. It will ensure that the hummus doesn’t dry up from the top.
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Hurda Hummus Recipe
Ingredients
- 1 cup ready to eat hurda (green jowar kernels)
- 3-4 cloves garlic (peeled)
- 2 tablespoons tahini paste
- 5 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lime juice
- ½ teaspoon salt (or to taste)
- ½ teaspoon cumin powder
- ½ teaspoon red pepper flakes
- 2-3 tablespoons ice-cold water
Instructions
- Add all the ingredients to a blender and blend to make a smooth hummus.
- Blend to make smooth hummus. Scrap the sides of the blender a few times while blending.
- Add some more water if the hummus is too thick. The consistency should be creamy and mashed potatoes-like.
- Check for salt and add more if required and blend again.
- Transfer the hummus to a serving bowl and garnish with a drizzle of extra virgin olive oil, some red pepper flakes, and hurda.
- Serve chilled or at room temperature.
