The Ultimate Bengali Hummus Recipe
Royal Nutritional Ledger *
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Royal Decree
This recipe was curated by our editorial team. We highly encourage community feedback and your own culinary discretion!
Did You Know?
Historical Tidbit
Chickpeas were a staple in ancient Middle Eastern diets before taking a surprising detour through the spice-loving lands of Bengal.
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Ingredients
11 items required
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Chef's Notes
Do not skip the mustard oil. If you substitute it with standard olive oil, you are simply making regular hummus with a Bengali passport.
Pro Tip
Chilies and garlic can overpower the delicate tahini if you are not careful. Add them in gradual increments to maintain absolute balance.
Kitchen Catastrophe Warning
Beware of adding raw, un-tempered mustard oil directly into an under-processed chickpea paste, which will result in a stinging sauce that burns your nostrils rather than pleases your tastebuds.
The Jester's Corner
Royal Court Comedy
Why did the chickpea cross the road? To get away from the hummus factory and move to Kolkata for a better mustard oil job.
The Culinary Science
The capsaicin in green chilies combined with the allyl isothiocyanate in mustard oil triggers a double-hit sensory reaction on the palate.
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General Food Safety & Storage
Storage Science
Cool rapidly. Store in an airtight container in the refrigerator (below 4°C / 40°F). Consume within 3-4 days.
Reheating Science
Reheat to an internal temperature of 165°F (74°C). Use the stove or oven for best texture, stirring or turning occasionally to ensure even heating.
Taster's Notes
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