Hummus Kozhukattai/Hummus and Rice Steamed Dumplings

Hummus Kozhakattai is made using hummus and rice. The steamed dumplings are very nutritious, protein packed, and very easy to digest too. Plus this is vegan too!

The addition of hummus and tahini gives a beautiful flavor to the steamed dumplings. They also help in shaping the dumpling. Any grain can be used. Bulgur wheat can also be used instead of rice. The steaming time depends on the size of the dumplings. Anywhere from two to four tablespoons of the mix can be shaped and hence adjust the steaming time between 12-15 minutes. Any steamer can be used. This can be made in one batch or multiple batches based on the size of steamer.

Broken rice is available in stores but that can be made at home too. I have included the directions to make even sized broken rice at home in this recipe. When making these steamed dumplings, they cook in part on stovetop and the rest while steaming. So for one cup of any rice you use, use 2/3 of the water quantity you use regularly to cook rice. These are best when served with roasted red pepper and walnut chutney (sometimes I do make red pepper and feta chutney) or tzatziki dip. They are also best when served with roasted eggplant dip.

May 13th is National Hummus Day! We are sharing hummus recipes are recipes using hummus in our "OurFamilyTable" Group. Christie and Heather are hosting this event. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, follow our Pinterest board, too!

I make these steamed dumplings and often play around with different flavors. Some of the types of kozhukattai or steamed dumplings are linked below.

Corn Rava / Corn meal Kozhukattai

Barnyard Millet / Kuthiraivali Veggie Upma Kozhukattai (Steamed Dumplings)

Millet Kozhukattai for Karadayan Nombu

Ingredients

Makes 18-24

Serves four 

Hummus - 1/2 cup

Garbanzo beans - 1/2 cup, cooked

Rice - 1 cup

Salt - 1.5 tsp

Tahini - 2 tbsp

Water - 2 cups

Cumin - 1 tsp

Oil - 3 tbsp

Dried red chili - 2, torn

Chili flakes - 1 tsp

Black pepper powder - 1/2 tsp

Dill leaves - 1/4 cup, finely chopped

Parsley - 1/4 cup , finely chopped

Toasted sesame seeds - 1 tsp

Method

Wash the rice, drain completely, and set aside for 10 minutes. The rice would have slightly plumped. Add it to the food processor and pulse a few times, scrapping down the sides to get a even sized broken rice. Set aside.

Heat oil in a pan. Add the torn red chilies and cumin. Fry for a minute and add the chopped garlic. Sauté for 30 minutes and add the water carefully, so that it doesn't splatter on you. Add the hummus, whisk to make a even distribution.

When the liquid begins to boil, add the broken rice, salt, tahini, chili flakes, black pepper powder, and cooked garbanzo. Stir to avoid lump formation. Cook for 4-5 minutes. The mixture would have absorbed all the liquid. Switch off the flame. Add the chopped parsley, dill, and toasted sesame seeds. Mix.

Cover and set aside for 10 minutes.

When the heat is bearable, scoop 2 tbsp and shape it into balls or an oblong shape. Make with the rest of the mixture.

Heat a steamer (if using a steel steamer plate, smear a little oil to prevent the dumplings from sticking to the surface) and when it is ready, arrange the dumpling in a layer and steam for 12 minutes.

After steaming, open, and leave for a minute. Slowly transfer to a serving plate. Repeat the steaming if you have another batch.

Serve hot with roasted red pepper walnut chutney, tzatziki dip, or roasted eggplant dip.

The links for "More Hummus Recipes" we shared today are below. Thanks, #OurDinnerTable group!

• Hummus Kozhukattai/Hummus and Rice Steamed Dumplings from Magical Ingredients
• Layered Mediterranean Dip from That Recipe
• Middle Eastern Deviled Eggsfrom A Kitchen Hoor's Adventures
• Middle Eastern Nachos from The Art of Natural Living