Next time you make crave a good hummus, why not spice it up and make this delicious tandoori hummus recipe?
Hummus is of course a hugely popular dish from the Middle East. In India, it is also very popular but many chefs have put their own stamp on the dish and serve a tandoori hummus just like this.
Tandoori hummus is amazing serve with naans, wrapped into a chapatti or with homemade pitas.
What is tandoori hummus?
Tandoori hummus is a fusion dish that combines the flavours of traditional Middle Eastern hummus with the aromatic spices of Indian tandoori cuisine. It’s a unique and flavorful variation of hummus, typically created by blending the same ingredients into the hummus that go into tandoori style cooking.
What are the key ingredients?
Hummus: The base of tandoori hummus is traditional hummus, which is made from chickpeas, tahini (sesame paste), lemon juice, garlic, and olive oil. The result is a creamy and slightly nutty dip or spread.
Tandoori Spices: You might already know that tandoori spices are those that you use in tandoori cooking. These are the same spices you add to many traditional tandoori recipes such as tandoori chicken tikka, lamb chops and tandoori paneer. Common tandoori spices include cumin, coriander, paprika, turmeric, Kashmiri chilli powder and garam masala. You mix these spices into the hummus to infuse it with rich and earthy flavours, as well as a hint of heat.
Yogurt or Yogurt Alternative: Tandoori hummus often incorporates yogurt or a yogurt alternative to achieve a creamy texture and to mellow the spice blend. Yogurt also adds a slight tanginess to the mixture.
Additional Ingredients: Some variations of tandoori hummus may include ingredients like fresh cilantro, mint, or additional garlic to enhance the flavors. The choice of ingredients can vary based on personal preferences.
How long can you store this hummus in the fridge?
You can store this hummus in the fridge for at least three days. It’s great to have on hand for a quick snack!
Can you freeze tandoori hummus?
Yes! Hummus freezes very well for up to three months. The longer you freeze it, the more likely it is to discolour some but it will still taste great.
If you decide to freeze your leftovers, you should freeze it in small portions. Then just defrost it, whip it up some and serve.
Pro tips.
Blend until really smooth: You really need to blend this tandoori hummus until it is creamy smooth. If you find that it is not as smooth as you like, taste it. Then add more water, olive oil or lemon juice to taste and blend some more.
Hold some whole chickpeas back: With the very smooth hummus, it is nice to have a few whole chickpeas in the mix to add texture.
Taste as you blend: You will find my recipe for tandoori hummus below and it is prepared to my taste preferences. You might like a more tangy flavour or perhaps more or less garlic. Taste it and adjust.
Fresh vs Tinned (canned) chickpeas
You can use tinned chickpeas for this tandoori hummus recipe. It’s easier and quicker too. That said, I do prefer to cook my own dry chickpeas.
When you cook your own, you get a lot more for your money. You can also use the cooking liquid in your hummus for additional flavour.
I have not had time to write a recipe for cooking your own chickpeas but my food blogger fried Kevin O’Leary who writes Silk Road Recipes has. You can find his recipe and helpful advice here.
Step by step photographs
Get all your ingredients together before you start blending.
Place all of the ingredients for the hummus in a blender or food processor and blend to a smooth hummus.
You might need to stop blending and stir a bit to help it along. You can also add more water, oil or lemon juice if needed.
Your finished hummus should look like this.
With your tandoori hummus blended, you can prepare the tarka. Infuse the curry leaves and cumin seeds into the olive oil.
Spoon the tarka over the hummus. You can also add a little chilli powder for colour if you like.
dig in!
If you like this tandoori hummus recipe, you might like to try some of the Indian Vegetarian favourites.
Dum Aloo
Pakistani Chickpea Biryani
Punjabi Saag Curry
Punjabi Rajma
Butternut Squash Curry
Sri Lankan Green Beans Curry
Aloo Gobi
Saag Paneer
Onion Pakora Curry
Chana Saag Curry
Potato Curry
Mushroom Curry
Masala Corn
Gobi Manchurian
Bombay Potatoes
Masala Dosa
Saag Aloo
Tarka Dal
Masoor Dal
Dal Makhani
Chana Dal
Homemade Poppadoms From Scratch
Green Bean Thoran
Cabbage Thoran
Have you tried this tandoor hummus recipe?
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Tandoori Hummus
Ingredients
- 70ml (1/4 cup) lemon juice
- 70ml (1/4 cup) extra virgin olive oil
- 80ml (1/3 cup) water
- 3 - 4 garlic cloves
- 3 tbsp tahini paste
- 2 x 400g tinned (canned) chickpeas or freshly cooked chickpeas
- 1/2 teaspoon pepper
- 1 tsp ground cumin
- ½ tsp Kashmiri chilli powder
- 2 tsp tandoori masala or garam masala
- FOR THE TARKA
- 3 tbsp extra virgin olive oil
- 2 red bird's eye chillies, finely chopped (optional)
- ½ tsp cumin seeds
- 20 fresh or frozen curry leaves
Instructions
- Place all of the ingredients up to and including the tandoori masala or garam masala in a food processor and blend to a smooth hummus. Try it and adjust the flavours to taste.
- To make the tarka, heat the olive oil over a medium heat. Olive oil has a very low smoking point unlike vegetable oil and ghee. You want to heat it but don't allow it to smoke. Add the cumin seeds and curry leaves and let them infuse gently into the oil.
- To serve, pour the tarka over the hummus. This tandoori hummus is delicious served as a dip for pitas, naans, chapattis and sour dough bread. You could also serve it with a selection of crudets such as carrots, celery, bell peppers and spring onions (scallions).
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 282Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 34mgCarbohydrates: 34gFiber: 8gSugar: 9gProtein: 10g