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+ servings

Indian Spiced Hummus

Servings 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.