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Tandoori Hummus – a delicious Indian twist on classic hummus, seasoned with garam masala spice. This healthy homemade hummus is easy to make… and has the BEST flavor! Serve with naan or pita, veggies or in wraps!
As I began to love myself I stopped craving for a different life, and I could see that everything that surrounded me was inviting me to grow. ~Charilie Chaplin
Want to up your hummus game? This Tandoori Hummus is inspired by the flavors of India making good use of garam masala spice. It’s topped with an optional tempering oil infused with fennel seeds, black mustard and cumin seeds. Simple and easy, this can be whipped up in about 5 minutes flat.
Serve the flavorful Tandoori Hummus with warm naan bread, raita, toasty pita bread or veggies, or add it to your favorite wrap or buddha bowl. You’ll love the unique flavor! Keep it vegan or add a swirl of yogurt to bump up the creaminess factor. Your choice!
Yesterday, I used the leftover Tandoori Hummus in our Collard Green Wraps for lunch, and it was divine! I will share with you later this week.
On the home front: I had a birthday. 😉 We went to Seattle for a few days and met up with friends, ate, walked and shopped and just enjoyed the city. The sun came out only birthday and it felt like such a gift! And then there was the blood moon, and its eclipse…. stunning!
Hope you are having a beautiful week! Try the Tandoori Hummus and let me know what you think in the comments below!
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- 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 1/2 cups cooked)
- 1/2 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)
Optional Tempering Oil:
- 2–3 tablespoons olive oil
- 1/2 teaspoon each fennel seeds, cumin seeds, black mustard seeds
- a few curry leaves (optional)
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.
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.
For an added creaminess, add a 2-3 tablespoons plain yogurt. ( Totally optional!)
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.
This is also tasty rolled up into wraps!
- Serving Size: ¼ cup -with the tempering oil
- Calories: 136
- Sugar: 0.1 g
- Sodium: 308.5 mg
- Fat: 9.2 g
- Saturated Fat: 1.3 g
- Carbohydrates: 10.6 g
- Fiber: 3.5 g
- Protein: 4.5 g
- Cholesterol: 0 mg
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