Hurda Hummus Recipe
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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.
Quick Look: Hurda Hummus
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 people
Calories: Approx. 250 per serving
Dietary Info: Vegan, gluten-free
Method: No-cook
Skill Level: Easy
Tools Needed: Blender, serving bowl, spatula.
Table of Contents
What Is Hurda?
Hurda, also known as ponk (ponkh), is a tiny green jowar grain that is 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 ponk during winter and freeze it in Ziploc bags for about 3-4 months.
What Is Hurda Hummus?
Hurda hummus is an Indian twist on the classic hummus recipe. Chickpeas are replaced with ponk, 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 your choice of crackers. You can add it to your homemade Mezze platter, too! It can also be used as a spread in your sandwiches or wraps.
Ingredients
Hurda – Hurda is available only for a short period. In winter, 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 dip’s lovely color.
How To Make Hurda Hummus
Step 1: Add the following ingredients to a blender.
- 1 cup hurda
- 3-4 garlic cloves, peeled
- 2 tablespoons tahini paste
- 5 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lime juice
- ½ teaspoon salt
- ½ teaspoon cumin powder
- ½ teaspoon red pepper flakes
- 2-3 tablespoons of ice-cold water
Step 2: Blend to make smooth hummus. Scrape 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 mashedcpotato-like. Check for salt. Add more if required, and blend again.
Step 3: 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 clean spoon each time and close the lid tightly again.
While storing, drizzle a little extra virgin olive oil on top before closing the lid. It will ensure the hummus doesn’t dry out on 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.
- Blend to make smooth hummus. Scrape 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-potato-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 chilled or at room temperature.
