Spicy Indian-Style Hummus
eatoplan
November 27, 2024
1. Prepare the Chickpeas:
- 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.
- Drain and rinse the soaked chickpeas, then transfer them to a large saucepan. Cover with several inches of fresh water.
- 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.
2. Blend the Hummus:
- 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.
- If a thinner consistency is desired, add more olive oil or a splash of water, blending until the texture is to your liking.
3. Serve and Store:
- Transfer the hummus to a serving bowl and drizzle with olive oil for garnish. Serve with warm naan, pita, or fresh vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
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
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