05 Jun Indian-Inspired Hummus
In the winter I made a tomato soup that had chickpeas and Indian spices. While I was cooking this I was inspired to make an Indian style hummus recipe. Today I am sharing this idea with you.
The feature ingredient of this recipe is chickpeas. Chickpeas, also known as garbanzo beans, are part of the legume family. Similar to other legumes, chickpeas provide a good source of protein and fibre. They also contain a large amount of iron, Vitamin B6, and magnesium. This recipe will give you a good amount of sustainable energy due to its grounding and energizing properties.
This recipe is super simple. First, we cook the onion and tomato. Then, we activate the spices. Place all of the ingredients into a food processor and process until creamy and smooth.
I hope you will enjoy this hummus as much as I do! It’s:
Easy to make
It’s a great idea to make this hummus on a weekly basis and store it in the refrigerator for when you need a snack. You can enjoy this with naan or cucumber slices. You can even add this to salad as a dressing or top it on your avocado toast.
If you try this recipe, let me know by leaving a comment below, rating it, and sharing a photo with me on Instagram @gillianelizab3th. Happy eating!
- 1½ cups (398ml can) chickpeas
- 2 tablespoons extra-virgin olive oil, plus more for garnish
- ½ yellow onion, diced
- ½ tomato
- ½ teaspoon ground turmeric
- 1½ - 2 teaspoons ground cumin
- ¼ teaspoon red chilli flakes
- 3 garlic cloves
- 1 tablespoon nutritional yeast flakes
- 2 tablespoons lemon juice
- ¼ teaspoon pink Himalayan salt
- Diced tomatoes, to garnish
- Fresh cilantro, to garnish
- Toasted cumin seeds, to garnish
- FOR SERVING:
- Heat 1 tablespoon of the oil in a sauce pan. Add the onions and sauté for 3 minutes, until translucent.
- Then add the tomato and begin to roast it until crisp/blackened on most of the sides, about 5 minutes.
- Next, stir the turmeric, cumin, and chilli flakes into the onion and tomato mix. Remove 1 tablespoon of onion and set aside to use as garnish.
- Transfer the rest of the mixture into a food processor or high powered blender. Then add the chickpeas, garlic, nutritional yeast flakes, lemon juice, salt, and remaining olive oil. Blend until smooth and creamy. If the mixture is too thick add more lemon juice.
- Transfer the mixture to a bowl or plate to serve. Garnish with cooked onion, diced tomato, cilantro, toasted cumin seeds, and olive oil.
- Serve with fresh naan. Hummus can be refrigerated for up to 1 week.