To date, this is one of my favorite recipes I’ve created. Hummus is one of those foods for me that, when done right, is absolutely irresistible. I love the silky texture and the unmistakable tang of the chickpeas, and I really, really love flavored hummus – the more unusual, the better. I’m no stranger to a classic hummus or a red pepper hummus, but I’ll take an olive or artichoke or chipotle hummus over a plain hummus any day. I really appreciate how something so simple – it’s a bean, y’all – can be the vehicle for so much flavor.
I knew I wanted to create a hummus recipe for the blog, so of course I started brainstorming what type of flavor to go with…I don’t know why it occurred to me, but all of a sudden I was inspired to make an Indian-inspired variety. I love Indian cuisine, mostly because it’s just so damn bold: some of the best Indian foods I’ve had combine fruit, mint, cheese and hot chilis all in one dish! That’s some brave cooking, and I’m very into it. I decided to serve this with toasted (store-bought) garlic naan bread (which seemed obvious) as well as roasted, crispy cauliflower, because it’s something that appears again and again in vegetarian Indian foods, and I figured it would lend some good flavor and texture to the dish without being inauthentic.
Honestly, when I started blending this stuff up, I wasn’t sure how it was gonna turn out, but I was more than happy with the result. This Indian-inspired hummus is decadent and silky and fragrant and absolutely delicious. It’s got a bit of a kick, but not too much, and it’s perfect on the naan with a bit of roasted cauliflower. Or, you can just use a spoon. Here’s how I made it.
Ingredients:
2 15 oz cans chickpeas, drained and rinsed
Juice of one lemon
2 large garlic cloves
1 1/4 tsp each hot yellow curry powder and Garam Masala
1 tsp salt
1/2 tsp turmeric
1/4 tsp each cumin, chili powder, cayenne pepper and black pepper
3 ounces (1/4 cup + 1/8 cup) extra virgin olive oil
6 tsp plain Greek yogurt (this is basically replacing Tahini, a traditional ingredient in hummus, but something I never have on hand. Greek yogurt is always in my fridge, and it works perfectly here)
Directions:
Pop the chickpeas, garlic and lemon juice in a food processor and pulse until the chickpeas are broken up a bit.
Add the spices, olive oil and Greek yogurt and pulse until the hummus is very smooth and silky, scraping the sides of the mixing bowl as necessary. I like my hummus reallllly smooth, so I blend it for a solid several minutes.
Serve with roasted cauliflower and garlic naan, and garnish with a drizzle of olive oil, a sprinkle of cinnamon, sunflower seeds, parsley and mint (optional). Enjoy!
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◊ The spices for this can be expensive. I had them on hand because I make Indian food at home every now and again, but if you’re buying these for the first time, just be warned: it might be a little pricey. The good news is that once you’ve got ’em, you can use them to cook all sorts of Indian dishes, and they’ll last a while – a little goes a long way!
◊ There’s about as many ways to make hummus as there are people who make it. I’ve tried quite a few, but I think simple is best for this stuff – I don’t bother roasting the chickpeas or garlic before I use them, and I don’t buy Tahini just to make a batch of hummus. I just haven’t found that it makes that much of a difference, if any at all! The method I use saves some time and money, so I’m gonna stick with it for now.
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Yield: About 3 cups
Serving Size: Approx. 1/2 cup
Calories: Approx. 260 calories per serving
Dietary Info: Vegetarian. Gluten-Free.