You’ve soaked chickpeas for Chhole-Bhature or a Sunday Chana Masala, what if I tell you that these chickpeas can be turned into something creamy, velvety and nutritious? Yes, we are talking about Hummus, it has transcended borders to find a place on our plates from the bustling souks of the Middle East to the trendy cafes of Mumbai and Delhi. Behind this velvety spread, there is a rich history and a culinary journey that Indian home cooks can now embrace and give their twist. 

Ancient Origin of Hummus

The story of hummus dates back centuries, with the birthplace among Lebanon, Israel, Palestine, Syria and Egypt - chickpeas, sesame and olive oil have been staples. Traditionally, hummus is made with boiled chickpeas, tahini (sesame seed paste), lemon juice, garlic and olive oil with a touch of cumin and salt. It is a dish rich in protein, fiber and healthy fats reflecting the Middle Eastern philosophy of combining simple and wholesome ingredients to create amazing flavours. 

Global Rise of Hummus

The global market of hummus is experiencing significant growth, predicting a continued expansion in 2025 and beyond. Factors like increasing demands of customers for healthy snacking, rising popularity of plant-based diet and growth of using hummus in different food service settings. Also, it is considered as a product innovation with the introduction of new flavours, organic options along with innovative packaging stimulating its market growth. 

Today, hummus is more than a dip, it is widely used as a sandwich spread, salad topping or a base for grain bowls. With India’s growing appetite for healthy cuisine, hummus has found enthusiastic takers among Indian homecooks. 

The reason behind Indians loving hummus is that no Indian kitchen is a stranger to chickpeas; the versatility of this ingredient, along with its health benefits, has attracted Indian homecooks. Moreover, the simplicity in its preparation with the blend of flavours has won millions of Indian hearts! 

With Foodism, let’s explore the creative ways in which Indian home cooks can use hummus - 

Creative Ways Indian Homecooks Can Adapt Hummus

1. Tandoori Hummus

Tandoori Hummus infuses the smoky, spiced notes of traditional tandoori masala into classic hummus, making it perfect as a dip for kebabs or as a spread for wraps.

Ingredients for Tandoori Hummus:

• 1 cup boiled chickpeas (kabuli chana)
• 2 tbsp tahini or white sesame paste
• 2 tbsp thick yoghurt (curd)
• 2 garlic cloves
• 1½ tbsp lemon juice
• 1½ tbsp tandoori masala powder
• ½ tsp cumin powder
• 2 tbsp olive oil (or mustard oil for smoky flavour)
• Salt to taste
• 2 tbsp cold water (adjust for consistency)
• Garnish: Smoked paprika, chopped coriander, drizzle of oil

Method to make Tandoori Hummus:

• In a blender, combine boiled chickpeas, tahini, yoghurt, garlic, lemon juice, tandoori masala powder, cumin powder, and salt.
• Blend until coarse, then drizzle in olive oil and cold water slowly while blending to get a creamy texture for your Tandoori Hummus.
• Taste and adjust the lemon juice or masala if needed.
• Transfer Tandoori Hummus to a serving bowl. Garnish with smoked paprika, coriander, and a final drizzle of oil.

Pro Tips for Perfect Tandoori Hummus:

• Roast tandoori masala in a dry pan for 30 seconds to enhance aroma before blending into Tandoori Hummus.
• Use hung curd (thick strained yoghurt) for richer, creamier Tandoori Hummus.
• Smoked mustard oil gives authentic Indian smokiness.

2. Coriander-Mint Hummus (Green Chutney Hummus)

Coriander-Mint Hummus combines the zesty, herbaceous flavours of classic green chutney with creamy hummus — a vibrant, refreshing dip or sandwich spread.

Ingredients for Coriander-Mint Hummus:

• 1 cup boiled chickpeas
• ½ cup fresh coriander leaves
• ¼ cup fresh mint leaves
• 2 green chillies (adjust to spice preference)
• 1 tbsp tahini or white sesame paste
• 2 garlic cloves
• 1½ tbsp lemon juice
• ½ tsp cumin powder
• Salt to taste
• 2 tbsp olive oil
• 2–3 tbsp cold water

Method to make Coriander-Mint Hummus:

• In a blender, add boiled chickpeas, coriander, mint, green chillies, garlic, lemon juice, cumin powder, tahini, and salt.
• Blend, adding olive oil and cold water gradually, to achieve smooth, creamy Coriander-Mint Hummus.
• Adjust seasoning and spice level to taste.
• Serve Coriander-Mint Hummus garnished with a drizzle of olive oil and extra chopped coriander.

Pro Tips for Coriander-Mint Hummus:

• Blanch mint and coriander leaves in hot water for 10 seconds and cool before blending for a brighter colour and smoother Coriander-Mint Hummus.
• Add 1 tbsp roasted peanuts for a nuttier Coriander-Mint Hummus.
• Ideal as a dip with pakoras or as a sandwich spread with grilled paneer.

3. Chaat-Style Hummus

Chaat-Style Hummus transforms hummus into an Indian street food delight, topped with crunchy, tangy, spicy chaat toppings that make it irresistible.

Ingredients for Chaat-Style Hummus:
For hummus base:

• 1 cup boiled chickpeas
• 2 tbsp tahini or sesame paste
• 2 garlic cloves
• 2 tbsp lemon juice
• ½ tsp cumin powder
• Salt to taste
• 2 tbsp olive oil
• 2–3 tbsp cold water

For chaat topping:

• ½ cup boiled and diced potatoes
• 1 small onion, finely chopped
• 2 tbsp tamarind chutney
• 2 tbsp green chutney
• ¼ tsp chaat masala
• 2 tbsp nylon sev
• Fresh coriander chopped
• Pomegranate arils (optional)

Method to make Chaat-Style Hummus:

• Blend chickpeas, tahini, garlic, lemon juice, cumin, salt, olive oil, and water into a creamy hummus base. Spread on a serving plate as the base for Chaat-Style Hummus.
• Scatter boiled potatoes and onions evenly over the hummus.
• Drizzle tamarind and green chutney generously.
• Sprinkle chaat masala, nylon sev, coriander, and pomegranate arils over the Chaat-Style Hummus.
• Serve Chaat-Style Hummus immediately with papdi, chips, or toasted bread.

Pro Tips for Chaat-Style Hummus:

• Warm the hummus base slightly before assembling for a comforting Chaat-Style Hummus.
• Use chilled toppings for contrast.
• Chaat-Style Hummus is fantastic as a party appetiser platter.

4. Curry-Spiced Hummus

Curry-Spiced Hummus infuses warm Indian spices like turmeric and garam masala into the smooth texture of hummus — ideal as a dip or sandwich spread.

Ingredients for Curry-Spiced Hummus:

• 1 cup boiled chickpeas
• 2 tbsp tahini
• 2 garlic cloves
• 2 tbsp lemon juice
• ½ tsp turmeric powder
• 1 tsp curry powder (or sambar powder)
• ½ tsp garam masala
• 2 tbsp olive oil
• 2–3 tbsp cold water
• Salt to taste
• Garnish: Drizzle of mustard oil and fried curry leaves

Method to make Curry-Spiced Hummus:

• Dry roast turmeric, curry powder, and garam masala in a pan for 30 seconds to release aroma.
• Blend chickpeas, tahini, garlic, lemon juice, roasted spices, olive oil, water, and salt until smooth and creamy for Curry-Spiced Hummus.
• Transfer to a bowl. Drizzle mustard oil and garnish with crisped curry leaves before serving.

Pro Tips for Curry-Spiced Hummus:

• Add a pinch of black salt (kala namak) for depth in Curry-Spiced Hummus.
• Serve Curry-Spiced Hummus with dosa, idli, or as a spread in masala sandwiches.
• Slightly warm Curry-Spiced Hummus before serving to amplify spices.

5. Beetroot & Kashmiri Chilli Hummus

Beetroot & Kashmiri Chilli Hummus adds vibrant colour and earthy sweetness, with a mild smoky kick from Kashmiri red chilli powder. A stunning dip for festive spreads.

Ingredients for Beetroot & Kashmiri Chilli Hummus:

• 1 cup boiled chickpeas
• ½ cup roasted beetroot (peeled and cubed)
• 2 tbsp tahini
• 2 garlic cloves
• 2 tbsp lemon juice
• ½ tsp cumin powder
• ½ tsp Kashmiri red chilli powder
• Salt to taste
• 2 tbsp olive oil
• 2–3 tbsp cold water
• Garnish: Sesame seeds and chopped walnuts

Method to make Beetroot & Kashmiri Chilli Hummus:

• Roast beetroot in the oven (or on n tawa) until tender. Cool completely.
• Blend chickpeas, beetroot, tahini, garlic, lemon juice, cumin, Kashmiri chilli, olive oil, water, and salt into a smooth, velvety Beetroot & Kashmiri Chilli Hummus.
• Taste and adjust seasoning. Transfer Beetroot & Kashmiri Chilli Hummus to a bowl.
• Garnish with sesame seeds, chopped walnuts, and a swirl of oil.

Pro Tips for Beetroot & Kashmir Chilli Hummus:

• Use Kashmiri chilli for colour without too much heat in Beetroot & Kashmiri Chilli Hummus.
• Blend thoroughly to avoid beetroot fibre strands in Beetroot & Kashmiri Chilli Hummus.
• Serve Beetroot & Kashmiri Chilli Hummus with khakhra, lavash, or veggie sticks for a colourful platter.

The story of hummus is a culinary migration and an adaptation for Indian kitchens, it is a canvas where ancient Middle Eastern flavours meet vibrant Indian flavours. To uphold such an amazing culinary amalgamation, Foodism is here with more incredible recipes. Download the app now to know more!