Tandoori Hummus
Ingredients
- 1/4 cup lemon juice
- 2-3 garlic cloves
- 1/2 teaspoon salt, more to taste
- 3/4 cup tahini paste ( make sure it tastes fresh, not rancid)
- 1/3 cup water
- 1/4 cup olive oil
- 1 can chickpeas, rinsed and drained ( 1 ½ cups cooked)
- ½ teaspoon pepper
- 1 teaspoon cumin
- 1-3 teaspoons garam masala spice (start with 1)
- optional: 2-3 tablespoons creamy plain yogurt ( stir in at the end)
- 2-3 tablespoons olive oil
- ½ teaspoon each fennel seeds, cumin seeds, black mustard seeds
- a few curry leaves (optional)
Instructions
- 1
Place the lemon juice, garlic and salt in a food processor and blend until combined. Add tahini paste and water, blen until smooth. With motor running drizzle in olive oil slowly to incorporate, blending until creamy.
- 2
Add the chickpeas and blend until extra smooth, about 3-5 minutes. The hummus should be slight runny (pourable) so feel free to add a little more water if needed.
5 min - 3
Add cumin, pepper and garam masala spice (starting conservatively). Blend, taste and adjust salt and garam masala spice to your liking.
- 4
For an added creaminess, add a 2-3 tablespoons plain yogurt. ( Totally optional!)
- 5
To serve, make the optional “tempering oil”. Heat 2 -3 tablespoons olive oil in a pan over medium heat. Add fennel seeds, mustard seeds, cumin seeds and optional curry leaves and swirl and toast until seeds just begin to pop. Turn heat off. Make a circular “well” in the hummus with the back of a spoon and pour the tempering oil into the well ( like the photos.). Scatter with fresh cilantro or pumpkin seeds for color.
- 6
Serve with naan bread, pita bread or veggies!
- 7
This is also tasty rolled up into wraps!
Nutrition
Per serving (based on 6 servings)
