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A glass dish of creamy hummus, dry chana dal and a fresh lemon on a dark brown wooden background
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Ultimate Creamy Hummus

Cook Time15 mins
Soaking time6 hrs
Course: Appetizer
Servings: 2 cups


  • 1 pressure cooker optional


  • ½ cup dried chana dal
  • 1 clove garlic or to taste
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice or to taste
  • ¼ teaspoon salt or to taste


  • Soak the chana dal for at least 6 hours. Drain, rinse and cook it either in a pot on the stove, in a slow cooker or in a pressure cooker. Drain.
  • Purée the chana dal and garlic in the bowl of a food processor and process until blended. Add the tahini, lemon juice and salt and process until the hummus is creamy. Adjust to taste if necessary.
  • Store in a glass jar or container in the refrigerator for up to at least a week.


Save any of the cooking broth from the chana dal. Refrigerate or freeze it to cook with later. Cook more beans or lentils in the broth or use it to thicken soups, season and drink like bone broth or add to quick breads and doughs.