Mediterranean Hummus with Indian Tadka

Pressure cook the mixed beans (lima beans, broad beans, kidney beans & white chickpeas) for 10 minutes on a low flame after the first whistle. Drain and keep aside to cool.

Blend along with peanuts, garlic, green chilies, cumin powder, coriander powder, salt, pepper powder, lime juice and yoghurt into a smooth paste. Add coriander leaves and mix well.

Heat oil in a pan and temper with mustard seeds and cumin seeds. After it stops spluttering, add asafoetida, curry leaves and urad dal.

Saute for a few seconds and pour this tempering over the hummus. Garnish with roasted peanuts and a pinch of red chilli powder.

Serve as a dip with veggie crudites or chips. They can also be relished as a spread on bread toast and parathas.