I’ve been having the classic hummus for years and each time I’m just so mind-blown by the versatility of this creamy dip! My favorite version of it is what mom makes back home. The best part: it is healthy, and can be paired so many different ways.
Giving the classic hummus a true-blue Dancing Cookbook twist in this recipe by adding in fiery tandoori flavor and just a hint of garam masala. This tastes so good, you’re going to want to prepare a big batch. Enjoy it with carrots, cucumbers, celery, or slathered onto pita crackers. Love it in falafel sandwiches, gives them a rustic Indian touch; also goes so well with kebabs. If this Mediterranean dip had an Indian relative, this would be it, lol! 😀
Also sharing some really handy pointers to get a good-lookin’ creamy dreamy hummus in the ‘Notes and Tips’ section below. These are applicable to absolutely ANY hummus you make, so be sure to check ’em out. As always, please do share your recreations with me, send a picture, tag @thedancingcookbook or leave a review below! Happy Snacking! 🙂
Tandoori Hummus
Fiery tandoori flavor and a hint of garam masala amp up the classic creamy Mediterranean hummus in this recipe. Perfect to snack on with cut-up veggies/crackers, and absolutely delicious on falafel sandwiches or as a kabob dip.
Ingredients
- 1 cup Chickpeas (Fresh over-boiled/Canned drained)
- 4-5 cloves Garlic
- 2 tbsp Tahini
- 2-3 Green Chilis/Serrano Peppers
- 1-2 tsp Cumin Powder
- 2-3 tbsp Tandoori Masala
- 1-2 tsp Garam Masala
- Salt to taste
- 1/4 cup Herbs: Cilantro, Parsley (50:50)
- 4-5 tbsp Extra Virgin Olive Oil
- 1/4 cup boiled chickpea water (Aquafaba)/Water
- Juice from 1/2 a Lemon
- Pinch Sesame Seeds, to garnish
Instructions
- If using fresh chickpeas, soak overnight and boil in water with a little salt until cooked. Overboiling gives a better result, so feel free to go a little over the cooking time.
- Meanwhile, prep the other ingredients: peel the garlic cloves, roughly chop the chilis/serrano peppers and wash the herbs (cilantro, parsley).
- In a food processor, add all the ingredients: chickpeas, garlic, chilis, herbs, tahini, chickpea water/regular water and the spices: cumin, tandoori masala, garam masala (start with 1 tsp first), salt to taste, 2-3 tbsp extra virgin olive oil and generous squeezes of lemon juice.
- Pulse until a creamy paste consistency is achieved, and then do a taste test. Add garam masala, salt and olive oil as needed. If too thick/chunky, add more water (boiled chickpea/regular) to get it nice and creamy.
- Spoon onto a plate/into a bowl, create a swirl in the centre with the spoon and drizzle on olive oil. Sprinkle on sesame seeds and a pinch of tandoori masala. Garnish with herbs and serve with accompaniments of your choice!
Notes
- Over-boiled chickpeas are key to achieving a super creamy consistency with this (or any) hummus.
- Yogurt can also be added for extra creaminess, but it significantly reduces the shelf life of the hummus (1-2 days). For a longer lasting hummus (3-4 days), skip the yogurt.
- For that fresh, pale white-ish color, add in some ice cubes while pulsing the hummus in the food processor. This one will still be a tad darker than the classic hummus because of the spices.
- Hummus pairs really well with khakhra, thepla and bhakhri (Gujarati snacks). Try it!