This spicy Indian curry hummus is made from blended chana masala seasoned chickpeas, with a hint of of tomato, and lots of garlic, cilantro and ginger.
I eat a lot of hummus. Nearly all of it is homemade. In fact, I pretty much always have at least one batch of homemade hummus stashed away in the fridge, along with all of your basic hummus ingredients. There’s nothing quite like a dish of creamy hummus to round out a salad or slather on a sandwich.
I usually go for simple hummus flavored with the bare essentials of lemon and garlic, but because I eat so much of the stuff, I’m always looking out for new and interesting things to throw in.
The idea behind this hummus is unbelievably simple. I took most of the basic ingredients for chana masala and blended them together. I’m not totally sure how I ended up at that, but I believe my initial idea was to add cilantro. Then I threw in some more spices, and before I knew it, I realized I had filled my food processor with chana masala. I hit the blend button and a delicious Indian curry hummus was born.
I usually eat my hummus on pita bread, but in this case I thought naan seemed appropriate. If you’re looking for a flavor-packed hummus, this is it. It’s a little spicy, loaded with cilantro, and very savory. Definitely a more festive hummus flavor, for which reason I thought it might be a good one to share just before we all celebrate the coming of 2015.
- 1-14 oz. can or 1¾ cups cooked chickpeas, rinsed and drained
- ½ cup fresh cilantro
- ¼ cup olive oil
- 3 garlic cloves
- 1 inch piece fresh ginger, peeled
- 2 tbsp. tomato paste
- 1 tbsp. lemon juice
- 1 tsp. Asian chili paste (or to taste)
- 1 tsp. garam masala
- ½ tsp. ground cumin
- ¼ tsp. turmeric
- ¼ tsp. salt
- ¼ tsp. black pepper
- Place all ingredients into food processor and blend until smooth, stopping to scrape down sides of bowl as needed.
- Serve with naan or pita bread.