Spicy Indian-Style Hummus

November 27, 2024

45

medium

12

This Spicy Indian-Style Hummus is a bold and flavorful twist on the classic dip, infused with warm Indian spices and creamy chickpeas. Slow-cooked chickpeas are blended to a silky texture with rich spices, tahini, and a hint of citrus for a perfect balance of heat and depth.

Finished with a drizzle of olive oil, this hummus pairs beautifully with warm naan, pita bread, or crisp vegetables. Whether as a snack or an appetizer, this vibrant and aromatic dip is sure to be a crowd-pleaser!

Reviews

Ingredients:

Adjust Servings

	1pinch asafetida
	0.25teaspoon cayenne
	1.25cups chickpeas dried
	0.25cup chives fresh, chopped
	1inch ginger fresh, chopped
	0.5cup parsley fresh, chopped
	2cloves garlic chopped
	0.5teaspoon ground coriander
	0.5teaspoon ground cumin
	12servings ground pepper fresh, black, to taste
	1 juice of lemon
	2tablespoons olive oil
	2 chilies fresh, green, red, seeded, chopped
	1teaspoon sea salt to taste
	0.25cup tahini
	1teaspoon turmeric

Directions

1.

Prepare the Chickpeas

1. Rinse the chickpeas and soak them for 8 hours or overnight in several inches of water. Add a splash of yogurt whey or lemon juice to the soaking water for enhanced flavor. | 2. Drain and rinse the soaked chickpeas, then transfer them to a large saucepan. Cover with several inches of fresh water. | 3. Bring to a boil, reduce the heat to medium-low, and cover. Simmer for 1 to 1 1/2 hours, or until the chickpeas are buttery soft. Drain and set aside.

Mark as complete

2.

Blend the Hummus

1. In a food processor, combine the cooked chickpeas with all other ingredients (adjust spices to your taste). Process until you achieve a thick, smooth paste. | 2. If a thinner consistency is desired, add more olive oil or a splash of water, blending until the texture is to your liking.

Mark as complete

3.

Serve and Store

1. Transfer the hummus to a serving bowl and drizzle with olive oil for garnish. Serve with warm naan, pita, or fresh vegetables. | 2. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Mark as complete