Spicy hummus Indian style is a flavorful twist on the classic hummus recipe by adding an Indian Tadka (tempering) of red chili powder and spicing it with dried red chilies and garam masala, making it a great Indian dip!
Hummus, once rare and unfamiliar to many in India, has become a popular dip in the last ten years. I’ve tried almost every well-known restaurant in the capital and seen how much we’ve grown to include Mediterranean and American food in our meals. In just a decade, India’s food scene has changed a lot, embracing flavors worldwide.
I had it the first time in the year 2013 at Cafeteria & Co. (earlier Rico's) and I just couldn't understand its taste. My husband who was already a fan of Hummus, sent me a recipe link of how several hummus can be made. Over the years, we as a family are huge fan of hummus and I love my spicy take on it.
Here is my version of Indian spiced Hummus, which is tempered with red chili powder, and made with garam masala and red chili powder. Fair warning- It is going to be spicy. It is made with easy pantry ingredients- boiled chickpeas, homemade Tahini, lemon juice, garlic, black peppercorns, and olive oil.
If you are allergic to sesame, find my amazing 4 flavors of Hummus Without Tahini.
Enjoy this super easy dip with pita bread, and falafel, or spread it on toast for a quick breakfast!
Find More Chickpeas recipes- Mediterranean Chickpea Salad, Moroccan Chickpea Salad, Kala Chana Chaat.
Find More Dip Recipes: Cilantro Mint Chutney, Beetroot Curd, Cilantro Raw Mango Chutney, Amla Chutney.
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Ingredients
See the recipe card for exact measurements of the ingredients.
- Boiled chickpeas: You may use canned chickpeas. Drain the water before using. I have used dry chickpeas. Boiled them ahead of time.
- Tahini: If you are not a fan of tahini, feel free to check my hummus recipe without Tahini. I have used homemade tahini.
- Indian Spices- red chili powder (both for dip and tempering), Garam masala, dried red chilies, black peppercorns. You may also add roasted cumin powder.
- Lemon juice: Freshly squeezed lemon juice works best.
- Garlic
- Olive oil: The best oil for hummus and I have never tried any other oil for it.
- Salt
How To Make Spicy Hummus Indian Style
Step 1. Prepare the ingredients
Soak and boil the chickpeas until soft. Gather tahini, lemon juice, red chili powder, garam masala, black peppercorns, dried red chili, olive oil, and garlic.
Tip
For boiling chickpeas (choley), I soak raw choley in normal water fully submerged overnight (or 3 hrs before in warm water). Strain the dipped water and add chole in a pressure cooker with water and salt. 2 whistles on full flame and simmer for 20 min.
Step 2. Blend everything
In a blender, add the boiled chickpeas, tahini, garlic, lemon juice, black peppercorns, and salt. Blend until smooth and creamy.
Tip
I have made homemade Tahini by dry roasting 1.5 tablespoon of sesame seeds in a heavy pan till aromatic. Blending with olive oil after they cool off.
Step 3. Make the tempering
In a small pan, heat olive oil and add dried red chili. Let it sizzle for a few seconds, then remove from heat. Pour the hot olive oil and red chili tempering over the blended hummus and mix well.
Step 5. Serve It
Transfer the Spicy hummus to a bowl. Pour the hot olive oil and red chili tempering over the blended hummus and mix well. Serve with naan, pita, or vegetable sticks.
Expert Tips
- You may add ice while blending for more fluffy and creamy texture.
- I have skipped peeling the skin of chickpeas because I like hummus with it.
- Dry and Boiled chickpeas give very creamy hummus. Boil them ahead of time and blend when they are cool.
- Store the leftovers in the refrigerator in an airtight container with a lid for up to 5 days.
- Feel free to adjust the heat. For mild spicy, use one dried red chili and temper with ¼th teaspoon of red chili powder.
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Spicy Hummus Recipe- Indian Style
Equipment
- 1 food processor
Ingredients
- 1 cup Boiled Chickpeas (Choley)
- 3 tbsp olive oil any good brand works, I have used Fiagro
- 1.5 tablespoon lemon juice
- 4-5 medium Dried RedChili
- 1 teaspoon Garam Masala
- 1 teaspoon red chilli powder
- 2-3 cloves garlic can add more
- 1.5 tbsp Tahini
- 8-10 piece black peppercorns can use 2 teaspoon black pepper powder
- Salt as per taste
- 1 tablespoon Water as needed
Instructions
- Soak and boil the chickpeas until soft. Gather tahini, lemon juice, black peppercorns, dried red chili, olive oil, and garlic. For boiling chickpeas (choley), I dip raw choley in normal water fully submerged overnight (or 3 hrs before in warm water). Strain the dipped water and add chole in a pressure cooker with water and salt. 2 whistles on full flame and simmer for 20 min.
- In a blender, add the boiled chickpeas, tahini, garlic, red chili powder, garam masala, lemon juice, olive oil, black peppercorns, and salt. Blend until smooth and creamy.
- In a small pan, heat olive oil and add dried red chili. Let it sizzle for a few seconds, then remove from heat.
- Transfer the Spicy hummus to a bowl. Pour the hot olive oil and red chili tempering over the blended hummus and mix well. Serve with naan, pita, or vegetable sticks.
Notes
-
You may add ice while blending for more fluffy and creamy texture.
-
I have skipped peeling the skin of chickpeas because I like hummus with it.
-
Dry and Boiled chickpeas give very creamy hummus. Boil them ahead of time and blend when they are cool.
-
Store the leftovers in the refrigerator in an airtight container with a lid for up to 5 days.
-
Feel free to adjust the heat. For mild spicy, use one dried red chili and temper with ¼th teaspoon of red chili powder.
Nutrition Facts Serving size: 1 tbsp Servings: 8 Amount per serving Calories 146 % Daily Value* Total Fat 8.1g 10% Saturated Fat 1.3g 6% Cholesterol 0mg 0% Sodium 46mg 2% Total Carbohydrate 18.9g 7% Dietary Fiber 5.5g 20% Total Sugars 3.8g Protein 6.2g Vitamin D 0mcg 0% Calcium 37mg 3% Iron 3mg 18% Potassium 309mg 7% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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