Best 5 Indian Style Hummus Recipes

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Hummus, a traditional Middle Eastern dish made from chickpeas, is a popular delicacy worldwide. However, with its diverse culinary traditions, India has given this classic a unique twist, resulting in "Indian-style hummus." This delectable spread combines the richness of Indian spices and ingredients with the creamy texture of hummus, creating an explosion of flavors that will tantalize your taste buds. In this article, we will take you on a culinary journey to discover the best recipe for Indian-style hummus, allowing you to recreate this delightful dish in the comfort of your own kitchen.

Here are our top 5 tried and tested recipes!

INDIAN STYLE HUMMUS



Indian Style Hummus image

A really tasty and exotic party dip. Seriously this dip has so many applications. I like it with pita chips and of course crudites, but I have also used in place of the yolk in a deviled egg or slathered on toast with a slice of avocado...really the possibilities of this hummus are endless. This could be made vegan with olive oil and or firm tofu in place of the dairy. The consistency is a preference, I like it a bit thicker so just keep that in mind if you are altering ingredients.

Provided by ConcettaRusso

Categories     < 30 Mins

Time 25m

Yield 1 pint

Number Of Ingredients 11

2 large lemons
1/2 inch fresh ginger, peeled and sliced
1 jalapeno pepper, seeded and sliced (optional)
2 ounces cream cheese or 2 ounces firm tofu
1 cup chickpeas, drained
2 tablespoons toasted sesame seeds
3 tablespoons sour cream
2 tablespoons olive oil
1/2 teaspoon onion powder
1 teaspoon cumin powder, roasted
1 teaspoon salt (to taste)

Steps:

  • Cut the tops of the lemons off and a little off the bottom so the lemons can sit upright. Hollow out the lemons and do this is a bowl to reserve the lemon juice. Place the hollowed out lemons in a plastic Ziploc bag and place in the refrigerator.
  • Toast sesame seeds and set aside. Do the same with the cumin seeds or cumin powder and set aside. To toast cumin powder just place in a small frying pan on medium low heat. When it becomes fragrant, add cumin powder to food processor. I used cumin powder and ended using 1 tablespoon, but I really like cumin flavor.
  • In a food processor,place ginger, jalapeno chilies (optional), cream cheese or tofu, and cooked chickpeas. Blend until smooth. If you are using canned chickpeas, make sure to drain well.
  • Stop food processor and add toasted spices, sour cream (omit if making vegan) oil, onion powder and salt. Blend well. If sour cream was omitted, test consistency and add more oil if it is too thick. The consistency is up to your preference.
  • Once incorporated, add desired amount of lemon juice, but be careful as the mixture can get too runny. Add salt to season.
  • Remove hollowed out lemons from fridge and pipe in the mixture and place filled lemons on a plate.
  • Add garnishes as desired.

Nutrition Facts : Calories 1009.2, Fat 70.9, SaturatedFat 21.1, Cholesterol 81.2, Sodium 3265.6, Carbohydrate 82.5, Fiber 19.6, Sugar 7.4, Protein 23.2

INDIAN SPICED HUMMUS



Indian Spiced Hummus image

Provided by Emma Chapman

Number Of Ingredients 11

1 can (15 oz. chickpeas)
2 tablespoons tomato paste
1/4 teaspoon turmeric
1/2 teaspoon garam masala
1/2 teaspoon cumin seeds
1/4 teaspoon cayenne
1 teaspoon salt
2 cloves of garlic
1 teaspoon fresh ginger
1/3 cup + 1 tablespoon olive oil
lemon juice + cilantro for the top

Steps:

  • First combine the spices (turmeric, garam masala, cumin seeds, and cayenne) in a small, dry pan and toast over medium heat for about 45 seconds until very fragrant. Remove from the heat.
  • In a food processor, combine the chickpeas (drained and rinsed from the can), tomato paste, toasted spices, salt, garlic, and ginger. Blend while slowly adding the olive oil. If your processor doesn't allow for adding oil while it is on, you can just add it in batches, scraping down the sides of the bowl in between.
  • Blend until very smooth. Top with a big squeeze of fresh lemon juice and about tablespoon or a little less of chopped cilantro.

HUMMUS-INDIAN STYLE



Hummus-Indian Style image

Hummus with an East Indian flair of curry and the spicy accent of Serrano chiles. The flavors blend well together in this recipe. I came up with this version of hummus after tiring of the same ol' flavors they sell in the stores. This is an easy, healthy recipe and can be served as an appetizer, sandwich spread, dip for snacking with veggies, or pita chips, anytime!

Provided by Piper Lee

Categories     Lunch/Snacks

Time 15m

Yield 3 cups, 6-8 serving(s)

Number Of Ingredients 13

2 (15 ounce) cans chickpeas, drained and rinsed (or 3 cups homemade chickpeas)
4 tablespoons tahini
4 tablespoons fresh squeezed lemon juice
2 tablespoons agave nectar (or honey, if you don't have agave)
1 teaspoon turmeric
2 teaspoons curry powder
3 garlic cloves (or more to taste)
1 serrano peppers (to taste) or 1 jalapeno chile (to taste)
1 teaspoon salt (I use Kosher or Sea Salt)
1/2 teaspoon black pepper
1/4 cup water (More if needed to make a smoother texture.)
1 cup golden raisin (optional)
1/4 cup chopped cilantro (garnish)

Steps:

  • In a food processor, blend chickpeas, tahini, lemon juice, agave, turmeric, curry, garlic, chile, salt, pepper, and water until smooth.
  • Once the hummus is smooth, add the raisins and pulse in the food processor until evenly distributed. *Don't over process the raisins*.
  • If using raisins, you may want to cut back on the agave. Just use your judgment and personal preference. Same with the chile. I like it spicy, so I use more.
  • If using cilantro, stir in by hand or just sprinkle over the top.
  • You can easily cut this recipe in half.
  • Store in the refrigerator.
  • This is good with celery, carrots, all colors of bell peppers, spread on naan, pita chips, use in sandwich or wrap, etc.
  • This recipe makes approximately 24 (2-tablespoon) servings (3 cups).

Nutrition Facts : Calories 234.9, Fat 6.6, SaturatedFat 0.9, Sodium 820.4, Carbohydrate 36.9, Fiber 7.6, Sugar 0.3, Protein 9.1

CREAMY ISRAELI-STYLE HUMMUS



Creamy Israeli-Style Hummus image

Creamy, smooth, and tasty hummus that uses a hint of peanut butter.

Provided by Sonya Sargent

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     New

Time 2h10m

Yield 8

Number Of Ingredients 10

1 (15 ounce) can chickpeas
2 tablespoons olive oil
1 tablespoon peanut butter
2 tablespoons lemon juice
1 teaspoon sesame oil
1 teaspoon ground cumin
1 teaspoon onion powder
½ teaspoon salt
1 clove garlic, minced
1 tablespoon sliced green onions, or to taste

Steps:

  • Combine 2 tablespoons chickpea liquid and 1 cup chickpeas in a bowl for hummus. Reserve remaining chickpeas and liquid for another use.
  • Combine olive oil, peanut butter, lemon juice, sesame oil, cumin, onion powder, and salt in a blender. Blend until smooth, about 2 minutes. Pour in chickpeas and liquid and blend until creamy, 2 to 5 minutes.
  • Transfer to an airtight container and chill in the refrigerator for at least 2 hours before serving. Garnish with green onions to serve.

Nutrition Facts : Calories 92.4 calories, Carbohydrate 9.1 g, Fat 5.5 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 260.2 mg, Sugar 0.4 g

RED ONION & INDIAN-SPICED HUMMUS



Red onion & Indian-spiced hummus image

A hummus is a perfect starter for sharing. This one is spiked with gentle spices, guaranteed to rouse the senses

Provided by Deena Kakaya

Categories     Condiment, Snack

Time 25m

Number Of Ingredients 9

2 tbsp olive oil
1 red onion , thinly sliced
1 tsp each cumin seeds and coriander seeds
½ tsp fennel seeds
1 x 400g can chickpeas , rinsed and drained
juice ½ lemon
1 tbsp tahini paste
2 tsp finely chopped coriander
pitta bread , to serve

Steps:

  • In a non-stick pan heat 1 tbsp of the oil, then fry the onion until soft and lightly browned. Remove from the heat and set aside to cool while you prepare the rest of the ingredients.
  • Toast the spices for a couple of mins on a low heat, then remove from the heat and grind to make a powder. In a food processor, blitz together the chickpeas, lemon juice, tahini, spices, some salt, the coriander and red onion until smooth.
  • Tip into a serving bowl and dress with the remaining olive oil. Warm the pitta breads and serve alongside the hummus.

Nutrition Facts : Calories 314 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.69 milligram of sodium

Tips:

  • Use high-quality chickpeas: Look for plump, firm chickpeas that are free of wrinkles or blemishes. If using dried chickpeas, soak them overnight before cooking.
  • Cook the chickpeas properly: Rinse the chickpeas well before cooking. Bring them to a boil, then reduce the heat to low and simmer for 1-2 hours, or until they are tender. If using canned chickpeas, rinse them well before using.
  • Use a good tahini: Tahini is a key ingredient in hummus, so it's important to use a good quality one. Look for tahini that is made from 100% sesame seeds and has a smooth, creamy texture.
  • Season the hummus to taste: Hummus is a versatile dish that can be seasoned to your liking. Add salt, pepper, cumin, paprika, garlic powder, or any other spices that you enjoy. You can also add fresh herbs, such as cilantro or parsley.
  • Serve the hummus with your favorite accompaniments: Hummus is a great appetizer or snack. Serve it with pita bread, crackers, vegetables, or anything else that you enjoy.

Conclusion:

Indian-style hummus is a delicious and easy-to-make appetizer or snack. With its creamy texture, tangy flavor, and versatility, it's sure to be a hit with your friends and family. So next time you're looking for something to serve at your next party or gathering, give Indian-style hummus a try. You won't be disappointed!

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