pulses
Mediterranean Creamy Hummus & Crispy Roasted Channa
Ultra-creamy, velvety Middle Eastern chickpea dip whipped with sesame tahini, garlic, extra virgin olive oil, and lemon juice — paired with spiced crunchy roasted chickpeas for snacking.
Choose Your HealEx Channa For This Recipe
Whether you prefer large creamy Kabuli chickpeas, rustic desi Naatu channa, or high-fibre Black channa, HealEx brings you unpolished, premium pulses packed for pure home cooking.
HealEx Kabuli Channa (White Chickpeas)
Large, soft, and buttery white chickpeas — the gold standard for Amritsari Chole, hummus, salads, and curries.
HealEx Naatu Channa (Desi Brown Chickpeas)
Traditional country brown chickpeas with an earthy aroma and firm bite — ideal for Sundal, spicy Andhra gravies, and Kadala curry.
HealEx Black Channa (Kala Chana)
Whole black chickpeas rich in dietary fibre and plant iron — perfect for Kerala Kadala curry, gym chaat, and Navratri prasad.
Ingredients
9 items for 4 servings
Kitchen Measurement Guide (Grams & Spoons):
All ingredients are listed in exact grams for precision: 1 tablespoon (tbsp) = ~15 grams (or 15ml) | 1 teaspoon (tsp) = ~5 grams | 1 cup raw millets/channa = ~200 grams.
- HealEx Kabuli Channa (for Hummus) or Black/Naatu (for Roasting)200g raw / 400g boiled (2 cups) Shop
- Tahini (Sesame paste)80g (0.33 cup)
- Extra Virgin Olive Oil45ml (3 tbsp)
- Fresh Lemon Juice45ml (3 tbsp)
- Garlic cloves6g (2 small cloves)
- Ice-cold water or ice cubes50ml (3-4 tbsp)
- Ground Cumin3g (0.5 tsp)
- Smoked Paprika / Kashmiri Chilli Powder3g (0.5 tsp)
- Salt5g (1 tsp)
Method & Step-by-Step Instructions
Follow each step carefully for the authentic aroma and taste
- 1
Soak HealEx Kabuli Channa overnight. Pressure cook until very soft (almost overcooked). For restaurant-style velvety smoothness, rub boiled chickpeas in water to slip off the outer skins.
- 2
In a food processor, blend tahini and lemon juice first for 1 minute until creamy and whipped.
- 3
Add garlic, cumin, salt, and 1 tbsp olive oil. Process for another 30 seconds.
- 4
Add the drained soft chickpeas. Blend on high speed for 3-4 minutes, adding ice-cold water 1 tablespoon at a time until the hummus becomes light, fluffy, and cloud-like.
- 5
For Crispy Roasted Channa: Pat dry 1 cup of boiled chickpeas with a towel. Toss with 1 tsp olive oil, salt, cumin, and paprika. Roast in an oven or air fryer at 190°C (375°F) for 18-22 minutes until crunchy.
- 6
Spread hummus in a shallow bowl with the back of a spoon to create swirls. Drizzle extra virgin olive oil, sprinkle smoked paprika, and top with crispy roasted chickpeas.
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