Dhruv Baker was the winner of the UK’s Masterchef competition in 2010 and has now contributed a series of delectable recipes to The Global Herald in association with Patak’s.
The talented culinarian said of the houmous variation:
“This is an Indian twist on the well known Mediterranean dip. The Jalfrezi paste works well with the nutty chickpeas, but makes it extra special by giving it a real lift and some extra depth of flavour.” – Dhruv Baker
Jalfrezi Spiced Chickpea Dip
Prep Time 5 minutes
Cook Time 5-10 minutes
Serves 6-8 as part of a picnic
- 1 tbsp of vegetable oil
- 2 tbsp of Patak’s Jalfrezi Paste
- 400g tinned chickpeas
- 2 garlic cloves, crushed
- ½ a red onion, very finely chopped
- 1 green chilli, finely chopped and seeds removed
- 1 bunch of fresh coriander, finely chopped
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp caster sugar
- 100ml thick plain yoghurt
- Juice of 1 lemon
- Salt and pepper to taste
- Heat the vegetable oil on a medium to high heat in a large frying pan.
- Add the Patak’s Jalfrezi paste and fry for about 2 minutes until the oil starts to separate.
- Add the chickpeas and cook for a further 4-5 mins.
- Add all the ingredients, including the chickpeas cooked in the paste to a food processor and blitz until smooth.
- Serve in a medium sized bowl with some slices of toasted naan as a delicious snack or as part of a picnic with a twist.