Moringa Hummus - Green Superfood Dip

Hummus is one of the most copied and diluted foods on supermarket shelves - what should be a fresh, bright, lemony paste usually arrives in a plastic tub tasting of nothing much with a 60-day shelf life. The preservatives and stabilisers in commercial hummus are there to compensate for the absence of freshness. This version is the opposite: vivid green from organic moringa powder, properly lemony, with the gentle nuttiness of cold-pressed groundnut oil in place of imported tahini. Make it once and you will never buy the packaged version again. Serve it alongside the Multigrain Dosa with Moringa Chutney for a moringa-forward meal that genuinely transforms a familiar format.

Ingredients

• 1 can (400 g) chickpeas, drained (reserve liquid)
• 1 tsp Earthen Story Moringa Powder Shop ↗
• 2 tbsp Earthen Story Cold Pressed Groundnut Oil (plus extra for drizzling) Shop ↗
• 2 tbsp tahini or 1 tbsp sesame seeds, toasted
• 2 tbsp fresh lemon juice
• 1 clove garlic
• ½ tsp cumin powder
• ½ tsp salt
• 3 - 4 tbsp reserved chickpea liquid (aquafaba) for consistency

Steps

1. Add drained chickpeas, garlic, tahini, lemon juice, cumin, and salt to a food processor. Blend for 1 minute.
2. Add moringa powder and groundnut oil. Blend again for another minute.
3. With the processor running, add chickpea liquid one tablespoon at a time until you reach a smooth, creamy consistency. The aquafaba is the secret to a truly silky hummus - do not use water.
4. Taste and adjust - more lemon for brightness, more salt, or a pinch more moringa for a deeper green colour.
5. Transfer to a bowl and create a swirl in the top with the back of a spoon. Drizzle with groundnut oil, a dusting of moringa powder, and a few whole chickpeas.
6. Serve immediately with vegetable sticks, khapli atta crackers, or warm flatbread. Refrigerate leftovers for up to 4 days.

Key Benefits

• Moringa for iron and vitamin C together Moringa leaves powder provides non-heme iron alongside vitamin C in the same food - a rare combination that significantly improves iron absorption. Organic moringa from certified sources retains the full spectrum of these compounds - conventionally grown moringa can have significantly lower active compound levels.
• Cold-pressed groundnut oil for heart-healthy fats Groundnut oil cold-pressed without heat retains its natural vitamin E and oleic acid content, providing the same healthy fat profile as olive oil with a flavour better suited to Indian and global cooking. The cold-pressed label on cooking oils is one of the most meaningful certifications you can look for.
• Chickpeas for protein and fibre without the processing This hummus delivers plant protein and soluble fibre from whole chickpeas - no emulsifiers, no preservatives, and no palm oil that characterises most commercial versions. Choosing organic chickpeas alongside organic moringa keeps the entire dip pesticide-free - a meaningful consideration when the dip is eaten daily.

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