Tila Bajra Hummus with Chilli Ghee

By: Dr. Shridevi Gothe and Suresh Hinduja
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The addition of tila (sesame seeds) and bajra (pearl millet) to a recipe for a typically Middle Eastern hummus lends a delicious twist on a classic snack enjoyed across the globe. Packed with nutrients, including protein, the bajra hummus is an ideal option for health-conscious eaters. Sesame seeds provide a boost of calcium and good fats, while bajra is rich in fibre and other minerals. Adding a small quantity of turmeric to the hummus is known to impart anti-inflammatory properties, while also giving the hummus a beautiful golden hue.

For the Bajra Hummus:

Pearl millet (bajra), soaked 1 cup
Sesame seeds (tila), lightly toasted 2 tablespoons
Garlic, minced 2 cloves
Lemon juice 2 tablespoons
Turmeric powder 1 teaspoon
Cumin powder 1 teaspoon
Olive oil or sunflower oil 2 tablespoons
Water, ice-cold as necessary
Salt to taste

For the Chilli Ghee and Garnishes:

Ghee 2 tablespoons
Red chilli powder/paprika 1 teaspoon
Fresh lemon slices for garnish
Edible flowers, optional for garnish

What You Will Need

Mixing bowls, deep-walled vessel, colander, mixer grinder, frying pan, serving plate

Instructions

1

In a clean bowl, soak some bajra overnight (a minimum of 8 hours). Then drain out the water using a colander and rinse the bajra in some fresh water. Keep aside in the colander until all the water has been drained from the bajra.

2

Place a deep-walled vessel on a medium flame and fill it up with enough water to boil the bajra. Add in 2-3 teaspoons of salt.

3

Once the water starts boiling, add the soaked bajra and boil the grains for about 20-25 minutes. Then drain the water using a colander. The bajra grains should be well cooked and soft to the touch.

4

Combine all the ingredients for the hummus—the toasted sesame seeds, minced garlic, lemon juice, turmeric powder, cumin powder, and oil—along with the cooked bajra. Blend the ingredients in a mixer grinder until completely smooth.

5

While grinding the ingredients, the consistency may be adjusted by adding some chilled water, depending on your preferences. Season with salt.

6

For the chilli ghee, place a clean frying pan or a vessel meant to prepare tadka on a low-medium heat. Add the ghee, and wait for about 1-2 minutes until it begins to heat up.

7

Then add chilli powder and turn off the flame, allowing the chilli powder to infuse into the ghee.

8

Spread the hummus on a serving plate, drizzle with the chilli ghee, and garnish with lemon slices and edible flowers.

9

Pair with chopped vegetable sticks or use as a spread.

Tips:

  1. Feel free to adjust the quantity of olive oil, depending on whether you prefer a chunky hummus or a smooth one.  
  2. Similarly, the amount of lemon juice can be adjusted, based on how zesty you’d like the hummus. 
  3. Add 2-3 cubes of ice while grinding the ingredients for the hummus. This will help keep the hummus cold and give it a creamy texture.

Dr. Shridevi Gothe (shrigothe@gmail.com) is an Ayurvedic professional, consultant, and researcher. She is currently serving as an assistant professor at the University of Trans-Disciplinary Health Sciences and Technology (TDU), Bengaluru. Dr. Gothe is passionate about integrating traditional knowledge with modern science for holistic wellness solutions.

This recipe is also credited to the late Mr. Suresh Hinduja, whose contributions to TDU’s culinary endeavours are greatly appreciated.

This recipe is published in collaboration with the University of Trans-Disciplinary Health Sciences and Technology (TDU).

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