Hurda Hummus is a take on the classic hummus recipe where hurda (green jowar grains) is used in place of chickpeas. It comes together in under 10 minutes and can be served as an appetizer (vegan, gluten-free).
Here are some more hummus recipes that you may like – Roasted Red Pepper Hummus, Pumpkin Hummus, Black Bean Hummus, Sweet Potato Hummus, and Roasted Beet Hummus.
What Is Hurda
Hurda, also known as ponkh are tiny green jowar grains that are quite popular in the states of Gujarat and Maharashtra. They are harvested in winter, from the month of December to February.
These tender jowar grains are roasted before consumption and they have a crunchy texture and sweet nutty taste. These days you get ready to eat 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 keeping the rest of the recipe the same.
This dip is vegan, gluten-free, and fiber-rich, and is also great for meal prep.
Serve it as an appetizer with pita bread, pita chips, or crackers of your choice.
You can double or triple the recipe for a larger crowd.
Hurda – Hurda is available only during winter for a short period of time. Ask your local vegetable vendor to source it for you.
Tahini – Make it at 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
- 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
to a blender.
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 cold or at room temperature.
Serve Hurda hummus as an appetizer with pita bread, pita chips, nachos, 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.
It will easily last for 4-5 days in an air-tight container when stored in the refrigerator. 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
- 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
- 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.
Did you make this recipe? Let me know!