Spicy Indian-Style Hummus

Visit the Indian Food Glossary for information on the ingredients in this recipe
Spicy Hummus, Indian-Style

Blazing summer temperatures call for something simple with minimal amount of preparation and cooking. Hummus is always a summertime favorite and because I like a bit of kick to my meals, I present my readers with a spicy version. A great appetizer or a meal just on its own served with fresh vegetables, lightly toasted pita triangles or pappadams, this is a must try summer dip.

Spicy Hummus, Indian-StyleSpicy Indian-Style Hummus
Recipe by
Cuisine: Indian
Published on July 11, 2012

Hummus made with Indian spicings

Preparation: 15 minutes

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  • 1 1/4 cups dried chickpeas (4 cups cooked or 2 19 oz cans)
  • 1/2 cup fresh parsley or cilantro, chopped
  • 2 cloves garlic, chopped
  • 1-inch piece fresh ginger, chopped
  • 1/4 cup tahini
  • 2 tablespoons almond butter (optional)
  • juice from 1 lemon
  • 2 fresh green or red chilies, seeded and chopped
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • pinch of asafetida
  • 1/4 cup fresh chives, chopped
  • 1 teaspoon sea salt, or to taste
  • fresh ground black pepper to taste
  • 2 to 3 tablespoons olive oil (or more to achieve your desired consistency
  • Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer 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 beans are buttery soft. Drain.

  • In a food processor, combine all of the ingredients and process until you have a thick, smooth paste. You may need to add extra olive oil or a bit of water if you want a thinner paste.

Makes approximately 3 cups

Spicy Hummus, Indian-Style

More dips and spreads from Lisa's Vegetarian Kitchen:
Cream Cheese and Caramel Strawberry Dip
Marinated Sun-Dried Tomato Hummus with Olives
Turkish Yogurt Hummus
Spicy Sun-Dried Tomato Paste


Mango Ginger said...

I have a very similar version on my blog - a Bangladeshi inspired one. You're right, it's a must try. I got hooked on it and make it all the time. Last time I used red lentils and pumpkin which also worked well.

Valerie Harrison (bellini) said...

This sound perfect for summer Lisa.

naomilovestom said...

Lisa, I cannot find asafetida in my local markets; they say it stinks and they won't carry it for that reason. What does it add to the dishes where you use it, and will the dishes suffer from NOT using it?

Lisa Turner said...

Asafetida does lend a unique flavour to Indian dishes, and you might consider getting some online or from another store if you happen to be visiting another city. It does have a strong smell, though not so much if you are using a powdered version and that smell fades during the cooking process. It is often used in place of onion and garlic, so you can adjust by adding a bit more onion and garlic to your dishes as desired. Asafetida is not essential and dishes that call for it will turn out fine if you don't have any. Still, as noted above, I hope you will get a chance to try some. You only need a bit and I have found it truly does enhance the flavour of my food. It rounds out the flavours in dal dishes and also helps digestion.

Lesley - Scottish Mum Blog said...

Hummus is something I haven't ever made yet, but it has to be something that gets on my list for the future to make. Thanks for joining Funky Foodies for July, hope to see you back for August.