Ayurvedic Cooking
Chapatis with a 4-Bean Hummus
It’s a late winter, snowy day and I was planning on making something tasty to share with some friends at a fun gathering but our plans got canceled due to winter road conditions. My original plan was to make an Avocado Mash to go with the Chapatis but I scratched that idea because I needed a few avocados from the grocery store and I joyfully opted to stay home in my cozy slippers. I really, really, wanted to make this recipe so plan B went into effect. I looked in my cupboards and found a couple of cans of beans; garbanzo beans and 3-bean mix (black beans, kidney beans, and pinto beans) and figured I could whip up a hummus instead. I found an easy recipe on the internet and ran with it. I’ve made hummus a few times and never mastered the desired creaminess. Most hummus recipes call for Tahini and I didn’t have any in my fridge so the recipe I’m sharing does not have Tahini.
Please enjoy making this tasty snack any time of the year.
Chapatis Recipe | Tri-doshic
Makes about 5-6 chapaptis
Prep time: 15 minutes
Cook time: 10 minutes per chapati
(source: Ayurvedic Cooking for Beginners by Laura Plumb)
Ingredients
1 cup whole-wheat or gluten-free flour, plus 1tbs. for rolling dough
Hearty pinch of Vata Seasoning Spice
(1 tbs. ground ginger, 1 tbs. ground fenugreek, 1 tbs. ground cinnamon, 2 tsp. ground cardamom, 1 tsp. freshly grated nutmeg : mix well and store in an air-tight container)1/2 tsp. salt (mineral or sea)
1/2 cup water
1 tsp. Ghee
Instructions
Combine 1 cup of flour, the spice blend, and salt in a medium bowl
Mix in the water and the ghee until completely blended
Sprinkle remaining 1 tbs. of flour on a flat surface surface and roll a handful of dough in your hands to make a ball. Set the ball of dough on the edge of the floured surface and repeat until all the dough is in balls.
Add more flour to the surface if needed and flatten one ball of dough with your hand. Flip to keep it from sticking to the surface and continue to pat the dough until it is almost as thin as a pancake.
Melt the ghee on a griddle or skillet on medium heat. Place the dough on the hot griddle when the ghee is very hot. Cook for about 3 minutes, flip, and cook for another 3 minutes. The chapati is one once it has bubbled and those bubbles are lightly brown on each side.
Remove to a plate and cover with a towel while you repeat steps 4 and 5 for the remaining dough.
4-Bean Hummus Recipe | Vata Pacifying / Pitta and Kapha types eat in moderation
Serves 6
Prep time: 5 minutes
Cook time: 5 minutes
Ingredients
1 (15 oz.) can garbanzo beans (chickpeas), drained and rinsed
1 (15 oz.) 3 beans (black, pinto, kidney), drained and rinsed
8 tbsp. water
4 tbsp. extra virgin olive oil
2 tbsp. lemon juice
4 garlic clove minced
1 1/2 tsp. ground cumin
1 tsp. salt
Instructions
Add all the beans, water, olive oil, lemon juice, garlic, cumin, and salt to a food processor or VitaMix. Process until smooth and creamy. If needed, add additional water to thin out the hummus and 1/4 teaspoon of salt to your taste preference.
Store covered in the refrigerator.
