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!
xoxo
More recipes you may like:
Print
Tandoori Hummus
- Prep Time: 15
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 6
- Category: appetizer, vegan, spread,
- Method: food processor
- Cuisine: indian, Middle eastern
Description
Tandoori Hummus – a delicious Indian twist on the classic, seasoned with garam masala spice and garlic. This Healthy homemade hummus is vegan easy to make, and has the BEST flavor! Serve with naan or pita and raita!
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 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)
- 2-3 tablespoons olive oil
- 1/2 teaspoon each fennel seeds, cumin seeds, black mustard seeds
- a few curry leaves (optional)
Instructions
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.
Add cumin, pepper and garam masala spice (starting conservatively). Blend, taste and adjust salt and garam masala spice to your liking.
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.
Serve with naan bread, pita bread or veggies!
This is also tasty rolled up into wraps!
Nutrition
- 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
Can this be made ahead and stored in the refrigerator for the next day or is it best made and served room temperature?
Yes, this will last for several days refrigerated!
This is the most delicious hummus I have ever made-definitely a keeper!
Great to hear Pam!
Love this recipe and many friends do to, have all asked for this recipe.
Happy to hear this! I had this first in a cute cafe in India. It still makes me happy.
Hi there, during the great panic and food hoard of Covid… I bought a bunch of dried chickpeas.
Do you have a recipe for how best to soak, cook, etc… all is f my dried beans. Thanks!
This recipe looks amazing.
You know there is a chickpea “round up” post you may like. Click on the collections tab at the top.
This hummus was great and visually stunning. I added about 1 tsp chaat masala, 1 tsp Kashmiri chili powder and extra lemon. I also sprinkled some Kashmiri chili on for color after garnishing it as recommended. I think in the future I would make my own garam masala for this recipe since the brand I have made the hummus taste too much like cloves.
Glad you enjoyed this Karen- and yes, making your own spice blend is so fun!
This was amazing. Thanks so much for the recipe! We haven’t had a hummus like it and we loved it. Will be going into our rotation.
Glad you enjoyed this Laura!
Wow, an Indian spin on hummus sounds absolutely delicious, so I will have to make it soon. Thanks for sharing this wonderful idea with us!
Thanks Jennifer- I actually got the idea in India- a cafe had it there and I loved it!
This is THE BEST hummus I have ever made. I have been making hummus off and on for years from various recipes and trying various tweaks, never really being satisfied with the final product – it just didn’t have the creaminess or the flavor I was looking craving. But this as a base – – amazing – -with and without the addition of the finishing spices. My family is as enamored as I am. Thank you so much!!
I’m making this for dinner tomorrow night. Makes my mouth water to just read the ingredients.
I’ve made hummus for years but this recipe with its constancy and flavour is the EXACT same as authentic middle eastern hummus. I always wanted to make hummus like this!
Made it 2 days in a row!
Just made this for a gathering and our guests practically licked the bowl. So delicious and easy. Love the Indian spin on it.