Gluten-Free Chana, Chilgoza and Amaranth Dip

INGREDIENTS

Chickpea 1/2 cup

Cucumber 1/2 cup

Onion 1/2 cup

Tomato 1/2 cup

Mint leaves few

Coriander 1 tsp

Lemon juice 5 ml

Olive oil 5 ml

Sumac powder 1/2 tsp

Pinuts 3 tsp

Amaranth seed 3 tbsp

METHOD

Heat one cup amaranth in a skillet over low heat, stirring constantly, until the grains begin to pop. Transfer to a pot and add three cups of water. Cover and bring it to boil for15-20 minutes till most of the water is absorbed. Remove from heat. Peel and dice half cup of cucumber, onion, tomato, fresh mint leaves and coriander. Wash, drain and chop one cup flat leaf parsley. Combine all the ingredients in a large bowl and add salt, one teaspoon lemon rind, two teaspoon lemon juice, two tablespoon olive oil, one teaspoon sumac powder, three teaspoon pine nuts and half cup boiled chickpeas. Toss gently to combine all the ingredients together and serve with amaranth dip.

(Courtesy: Chef Vijay Sethi, Punjab Grill, Delhi)