Roasted kala chana hummus with crunchy tahini chickpeas from The Vibrant Table: Recipes from My Always Vegetarian, Mostly Vegan, and Sometimes Raw Kitchen by Anya Kassoff

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Quick spelt bread with Concord grape jelly

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tan chickpeas or canned chickpeas for kala chana. Soak chickpeas 8 hours to overnight if using dried. Start 1-2 days ahead.

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