If you need an appetizer recipe for New Year's Eve that is both unexpected and
delicious, is easy to prepare, and is suitable for most dietary restrictions, this is the recipe for you. Made with our chana dal, which are simply split baby garbanzo beans, this recipe is naturally gluten free and vegan. It contains none of the top-eight allergens, making it an ideal party appetizer. Who knows, it might be the only dish at the party that some folks can eat. Of course, you don't need a party to make this dish, it's wonderful for snacking or as a sandwich spread.
We love this dip because of all of the reasons above, but also because it's a fun departure from hummus. You just have to look at that color to know this is not
hummus. This dip gets a kick from serrano chili and garam masala, a flavorful Indian spice mix. If you can't find garam masala, make your own with 1/4 tsp each ground black pepper, cardamom, coriander, cumin, and turmeric. Serve with chips, pitas, veggies, or bread. If you want to make sure it's still friendly for everyone to enjoy, we recommend veggies and Mary's Gone Crackers
Spicy Bengal Dip
Prep Time: 15 minutes | Rest Time: 30 minutes | Cook Time: 25-30 minutes
Yield: 8 servings
- 1 cup Bob’s Red Mill Chana Dal, sorted and rinsed
- 2 1/2 cups Water
- 1/4 cup Cilantro, chopped
- 1 Tbsp chopped Garlic (about 4 cloves)
- 1 Tbsp chopped fresh Ginger (about 1 inch)
- 1 Tbsp fresh Lime Juice (from 1/2 lime)
- 1 Serrano Chili, minced, seeds removed
- 1 1/4 tsp Garam Masala or 1/4 tsp each ground Black Pepper, Cardamom, Coriander, Cumin, and Turmeric
- 1 tsp Salt
Combine Bob’s Red Mill Chana Dal and water in a medium saucepan. Bring to a boil, reduce heat and simmer, uncovered, until soft, about 25-30 minutes. Remove from heat and drain, reserving cooking liquid. Let cool for 30 minutes.
In a food processor, combine cooked and cooled chana dal, garlic, ginger, serrano, cilantro, spices, salt, and lime juice. Puree until smooth, adjusting consistency with reserved cooking liquid.