It’s no secret that hummus is one of my all time favorite snacks or appetizers. This is one of my new favorite variations, Indian Spiced. It’s based on the spices and flavors found in butter chicken.
But something about the name “butter chicken hummus” just didn’t quite appeal to me. If you love that kind of sauce though, you will for sure enjoy this hummus.
I also love that hummus is just about one of the easiest snacks to make because you just dump a bunch of things in a food processor and blend until smooth. That’s about all there is to it! So there’s really no reason to buy hummus unless you are away from your food processor for some reason.
Indian Spiced Hummus, makes around 2 cups
1 can (15 oz.) chickpeas
2 tablespoons tomato paste
1/4 teaspoon turmeric
1/2 teaspoon garam masala
1/2 teaspoon cumin seeds
1/4 teaspoon cayenne
1 teaspoon salt
2 cloves of garlic
1 teaspoon fresh ginger
1/3 cup + 1 tablespoon olive oil
lemon juice + cilantro for the top
First, combine the spices (turmeric, garam masala, cumin seeds, and cayenne) in a small, dry pan and toast over medium heat for about 45 seconds until very fragrant. Remove from the heat.
In a food processor, combine the chickpeas (drained and rinsed from the can), tomato paste, toasted spices, salt, garlic, and ginger. Blend while slowly adding the olive oil. If your processor doesn’t allow for adding oil while it is on, you can just add it in batches, scraping down the sides of the bowl in between.
Blend until very smooth. Top with a big squeeze of fresh lemon juice and about tablespoon or a little less of chopped cilantro.
More Hummus Recipes:
- Sun-Dried Tomato Cilantro Hummus
- Beet and Goat Cheese Hummus
- Cayenne and Flaxseed Hummus
- Power Hummus
- Date and Almond Hummus
- Black Eye Pea Hummus
Serve alongside fresh cut veggies like cucumber or bell peppers, crackers, or naan. I also love spreading hummus over toast for veggie sandwiches. And you can store any leftover hummus in an air tight container in the refrigerator or up to a week (maybe longer, but hummus doesn’t last long at our house).
- like to remove the thin skins around each chickpea before using in hummus. This isn’t 100% necessary, but I think it results in a smoother consistency, so I usually take the extra few minutes to do this.
- Speaking of an extra few minutes, you can skip toasting the spices if you are in a time crunch, but this does really bring out the flavors, especially for the cumin seeds. So, worth the time if you ask me, but not 100% necessary.
- Measuring fresh cut ginger is sort of tricky. For this, once I peeled off the darker brown peel, I simply cut roughly the same size of ginger as my garlic cloves. You don’t have to be super exact here, but I would recommend starting lighter and then adding more fresh ginger at the end if you are unsure so you don’t overwhelm the hummus with that one flavor.
Happy hummus making, you guys! xo. Emma
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- 1 can (15 oz. chickpeas)
- 2 tablespoons tomato paste
- ¼ teaspoon turmeric
- ½ teaspoon garam masala
- ½ teaspoon cumin seeds
- ¼ teaspoon cayenne
- 1 teaspoon salt
- 2 cloves of garlic
- 1 teaspoon fresh ginger
- ⅓ cup + 1 tablespoon olive oil
- lemon juice + cilantro for the top
- First combine the spices (turmeric, garam masala, cumin seeds, and cayenne) in a small, dry pan and toast over medium heat for about 45 seconds until very fragrant. Remove from the heat.
- In a food processor, combine the chickpeas (drained and rinsed from the can), tomato paste, toasted spices, salt, garlic, and ginger. Blend while slowly adding the olive oil. If your processor doesn’t allow for adding oil while it is on, you can just add it in batches, scraping down the sides of the bowl in between.
- Blend until very smooth. Top with a big squeeze of fresh lemon juice and about tablespoon or a little less of chopped cilantro.
Credits // Author and Photography: Emma Chapman. Photos edited with the NEW A Beautiful Mess actions.
Yum I LOVE spicy food and this looks healthy too!
I made Hummus few weeks ago but your recipe seems more delicious. I will try this one on Sunday. I love Hummus 🙂
Yes, yes and yes! The split picture with of the raw vs pulsed ingredients is mesmerising! x
Hi! Can I ask a technical question?
I was thinking, do you use colored towels to cover the table and so change the background in all the recipes or the table (in this case) was really blue? Or is it photoshop?
I see that usually the surface of the table is different, sometimes it is white, or colored and sometimes it has a pattern.
Beautiful pics guys! 😉
looks amazing…could you recommend a good food processor?
i really like this food and article its useful for us, thanks for share
I have been wanting to make my hummus for YEARS and this looks so good. Saving the recipe!
This looks so good! x
I have to try this recipe, it looks and sounds so delicious!
Will definitely try this! We (in our family) love hummus too!! Well it might just be me that wants to make it at least once a week but my husband does not complain 🙂 I will definitely make this spicy version next time, thanks!
Yummy! I don’t know if you’ve ever tried this, but a Syrian friend taught me to take the thin skin off the garbanzo beans before blending! It’s so much smoother!
This is the fanciest hummus recipe I’ve seen! Love the vibrant colour!
Charmaine Ng | Architecture & Lifestyle Blog
I got it at a TJ Maxx, I think it was a pack of 4. But I don’t remember the brand name or anything.
McKel, you’re so sweet. You make some pretty inspiring stuff yourself!
Looks so yummy. So much better than regular http://www.likehanna.com
Really looking amazing, I would like to make it my home!!!
I have been eating the plain old hummus all my life. This idea makes me think – why didn’t I think of making something like this. Such a brilliant way of eating a spicy version. Will surely try it the next time I make hummus.
This sounds like a really dumb questions, but I love that grey striped towel with the fringe, where is it from?
This looks amazing.
Two of my favs I’ve never thought to mix! Thanks for the inspiration! xx McKel