Fresh, homemade hummus has become a staple in my fridge. But since traditional flavors can get a bit monotonous, I’ve been experimenting with different ways to spice up this versatile protein-packed dip. And what better way than a little fusion cuisine! 🙂
If you’ve never tried traditional pani puri, it is probably the most savory and addicting Indian street food snack, or chaat dish. You poke a small hole into a puri (a fried puffed cracker), stuff it with moong beans and brown chickpeas, dunk into pani (spiced-mint-cilantro water), and top off with a tangy tamarind-date chutney.
The pani is made with pani puri masala–a mixture of salt, black salt, dry mango, cumin, tamarind, lemon, mint leaves, dried ginger, chilies, black pepper, turmeric, and cloves. It is bursting with a distinct, mouth-watering flavor and it is nearly impossible to ‘just have one’!
So of course, when I was experimenting with a new hummus flavor, I knew this was a combination I had to try. It absolutely hits the spot and any pani puri cravings you may be having by now 😉
5-Minute Pani Puri Hummus
▸ Vegan, Jain, Vegetarian, Gluten-free, Nut-free
Makes: 8-10 servings
Total Time: 5 minutes
1/2 cup mint leaves 2/3 cup roughly chopped cilantro 1 cup green peas, defrosted 1.5 cups or 1 can cooked chickpeas 2 tbsp tahini 1-2 tbsp olive oil Juice of 1 lemon Pinch of asofoetida powder (optional) 1 tsp pani puri masala 1 green chili
Simply blend all ingredients together in a food processor. Add olive oil and splashes of water as needed to establish desired consistency.
Serve up with some pita chips, pani puri shells, veggie sticks, or add it to your salads, wraps, or sandwiches!
In good health and spirits,