Another one of my GO-TO appetizers for class, inspired in Indian Cuisine, this delicious recipe can be use for Breakfast, just skip garbanzos and instead sauté onions, and peppers at the beginning, on the contrary use some of those as well in the recipe, If I had them, I will probably include them as well.

Indian-Inspired Aloo Chana on Hummus

Recipe by Chef Freyka Nunez del Prado

Serves 16

Ingredients:

• 2 large Russet potatoes, cubed to desired size
• 1 tsp. Ground cumin
• 1 tsp. Garam masala
• 1 tbsp. Oil
• 1 can Chickpeas, drained
• 1 tbsp. Ghee
• 1 tsp. Cumin seeds
• 1 small Jalapeño, finely diced
• ½ tsp. Ground cumin
• ¼ tsp. Ground coriander
• ½ tsp. Turmeric powder
• ½ tsp. Garam masala
• ½ tsp. Ginger powder
• Pinch Cayenne (to taste)
• 2 (8-oz) Harmons Fresh Made Traditional Hummus
• To taste Extra Virgin Olive Oil (for drizzling)
• To taste Salt & black pepper
• Fresh cilantro, chopped (for garnish)

Directions:

1. Preheat oPreheat oven to 450°F.
2. Toss cubed potatoes with oil, cumin powder, and garam masala.
3. Spread on a baking sheet and roast for 15-20 minutes, until golden, crispy, and cooked through.
4. Heat ghee in a sauté pan over medium heat.
5. Add cumin seeds and let them crackle.
6. Stir in the chickpeas and diced jalapeño. Sauté until warm.
7. Add cumin powder, coriander powder, turmeric, garam masala, ginger powder, cayenne, salt, and black pepper. Sauté until fragrant.
8. Add the roasted potatoes to the pan and toss gently to combine.
9. Sauté briefly until the mixture is well combined. Re-season with salt, pepper, and cayenne as needed.
10. Remove from heat and sprinkle with fresh cilantro.
11. To Serve:
    a. Spread a teardrop-shaped smear of hummus on each plate (about 4 platters).
    b. Spoon the chickpea-potato mixture over the hummus, leaving the outer edges visible.
    c. Drizzle with olive oil and scatter extra cilantro on top.