middle eastern · antipasti

Spicy Indian-Style Hummus

Name: Spicy Indian-Style Hummus
Cook time: 45 min
Total time: 45 min
Yield: 12 servings
Cuisine: middle eastern
Ingredients: pinch of asafetida; 1/4 teaspoon cayenne; 1 1/4 cups dried chickpeas; 1/4 cup fresh chives, chopped; 1-inch piece fresh ginger, chopped; 1/2 cup fresh parsley or cilantro, chopped; 2 cloves garlic, chopped; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; fresh ground black pepper to taste; juice from 1 lemon; 2 - 3 tablespoons olive oil (or more to achieve your desired consistency; 2 fresh green or red chilies, seeded and chopped; 1 teaspoon sea salt, or to taste; 1/4 cup tahini; 1 teaspoon turmeric

“You can never have too many middl eastern recipes, so give Spicy Indian-Style Hummus a try. For 44 cents per serving, you get a hor d'oeuvre that serves 12. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 134 calories, 5g of protein, and 6g of fat per serving. This recipe from foodandspice.blogspot.com has 161 fans. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up turmeric, chilies, sea salt, and a few other things to make it today. With a spoonacular score of 96%, this dish is outstanding. Users who liked this recipe also liked Indian Style Spicy Couscous, Red onion & Indian-spiced hummus, and Indian-Style Coleslaw.”

total: 45 min
effort: Easy
serves: 12
ratings: New

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Ingredients

Serves 12

Asafetida1 pinch
Cayenne¼ tsp
Chickpeas1.3 cups
Chiveschopped¼ cup
Gingerchopped1 inch
Parsleychopped½ cup
Garlicchopped2 cloves
Ground coriander½ tsp
Ground cumin½ tsp
Ground pepper12 servings
Juice of lemon1
Olive oil2 tbsp
Chiliesseeded and chopped2
Sea saltor1 tsp
Tahini¼ cup
Turmeric1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water with a little yogurt whey or lemon juice added.
2
Drain and rinse, then transfer to a large saucepan. Cover with several inches of fresh water, bring to a boil, reduce the heat to medium-low and cover. Simmer for 1 to 1 1/2 hours or until the beans are buttery soft.
3
Drain.In a food processor, combine all of the ingredients and process until you have a thick, smooth paste. You may need to add extra olive oil or a bit of water if you want a thinner paste. Makes 3 cups, nutrition information is based on 1/4 cup serving.