Hummus Indian Style Recipes

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

Ingredients

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

INDIAN SPICED HUMMUS

Indian Spiced Hummus image

Provided by Emma Chapman

Number Of Ingredients 11

Ingredients

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.

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

Ingredients

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

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