Indian Spiced Chickpea Dip

Ingredients

While the original Hummus Beiruti is traditionally made with ingredients like garlic, lemon juice, and olive oil, this Indian adaptation incorporates Indian spices such as cumin, coriander, and turmeric to infuse it with the flavors of Indian fast food. The addition of red chili powder adds a spicy kick, giving it a unique twist that sets it apart from the original Lebanese version. We alse have the original recipe for Hummus Beiruti, so you can check it out.

• 2 cups (400g) cooked chickpeas 2 cups (400g) cooked chickpeas
• 2 tablespoons tahini 2 tablespoons tahini
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Juice of 1 lemon Juice of 1 lemon
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 18g, 3g
• Protein: 6g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   In a food processor, combine the cooked chickpeas, tahini, olive oil, minced garlic, cumin powder, coriander powder, turmeric powder, red chili powder, lemon juice, and salt.
2. 2.
   Blend the ingredients until smooth and creamy, scraping down the sides of the processor as needed.
3. 3.
   Taste and adjust the seasoning according to your preference.
4. 4.
   Transfer the dip to a serving bowl and garnish with fresh cilantro.
5. 5.
   Serve the Indian Spiced Chickpea Dip with warm naan bread, crispy papadums, or your favorite Indian flatbread.

Treat your ingredients with care...

• Chickpeas — If using canned chickpeas, make sure to rinse them thoroughly before using to remove any excess sodium. If cooking chickpeas from scratch, soak them overnight and cook until tender before using in the recipe.

Tips & Tricks

• For an extra burst of flavor, toast the cumin and coriander seeds before grinding them into powder.
• Adjust the amount of red chili powder according to your spice preference.
• Drizzle a little extra olive oil on top of the dip before serving for added richness.
• Experiment with different garnishes such as chopped tomatoes, diced onions, or a sprinkle of paprika.
• Make a larger batch and store it in an airtight container in the refrigerator for up to 5 days.

Serving advice

Serve the Indian Spiced Chickpea Dip as an appetizer or snack alongside warm naan bread, crispy papadums, or vegetable sticks. It also makes a delicious spread for sandwiches or wraps.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil on top of the dip and sprinkle some red chili powder or paprika. Garnish with a sprig of fresh cilantro for a pop of color.