Turmeric Spiced Hummus

Spice up regular hummus with a few simple Indian ingredients.

I’ve been making hummus for years then one day thought, “this tastes good but maybe I can add some turmeric and chili to it.”

Luckily my kids liked it, especially the color. I guess being Indian means the need to add spices to everything is in my blood.

Both canned or dry chickpeas can be used to make hummus.

I prefer cooking chickpeas from scratch because I like the taste and texture better than canned.

However, canned is a great and easy alternative which I turn to often when I’m short on time.

How to Make Hummus with Turmeric

Start by soaking 1 cup dry chickpeas/garbanzo beans overnight or for at least 12 hours.

The next day, place chickpeas in an Instant Pot or pressure cooker with enough water to barely cover them. Pressure cook on high for 22 minutes and then do a 20 minute “Natural Release.” Cool about 20-30 minutes before making hummus. Reserve the cooking liquid.

When you’re ready to make the hummus, add the cooked chickpeas to a food processor along with 1-2 tablespoons each of tahini and extra virgin olive oil, 2 cloves garlic, 2-3 tablespoons lemon juice, 3/4 teaspoon salt, and 1/4 teaspoon each of black pepper, paprika, cayenne, cumin, and turmeric.

To make this more Indian, first temper or cook the spices in a small pan with the oil. Only cook for 30-60 seconds until the spices become fragrant. Be careful not to burn them!

Now puree all the ingredients until they are smooth. You may add some of the cooking water to achieve desired consistency.

Taste and add more salt if needed. Serve hummus with an extra dash of paprika or a drizzle of olive oil.

Not only is hummus delicious, it’s very kid friendly. It’s fun to dip things in it, and a wonderful way to get children to eat more vegetables.

My son claims it’s his favorite Meatless Monday meal, especially because he can dip his not-so-favorite bell peppers in it.

My favorite way to eat Indian hummus is stuffed into a toasted whole wheat pita with tomatoes, cucumbers, onions, and feta. I also enjoy it spread on some crispy multi-grain crackers.

What are some of your favorite ways to eat hummus?

What My Kids Say:
10 year-old: “I like the salty taste of the chickpeas and the soft texture.”
8 year-old: “I like it because I like chickpeas”

Here are some other indian snack ideas

Roasted Masala Nuts
A baked mixture of cashews, peanuts, and Kerala spices.
Check out this recipe
Joby's Test Kitchen jar of roasted masala nuts with Kerala spices.
Spicy Indian Ketchup
Spicy ketchup with an Indian twist!
Check out this recipe
Joby's Test Kitchen small jar of spicy Indian ketchup.
Kerala Coconut Chutney
A sweet and savory chutney made with coconut, chilies, onion, and ginger–the perfect accompaniment to dosa, idli, or rice!
Check out this recipe
Small bowl south Indian coconut chutney with red chilis and curry leaves.

Turmeric spiced hummus with paprika sprinkled on top.

Turmeric Spiced Hummus

Joby’s Test Kitchen
Creamy hummus made with simple spices for an Indian twist!
Prep Time 12 hours 10 minutes
Cook Time 40 minutes
Total Time 12 hours 50 minutes
Course Side Dish
Cuisine Mediterranean
Servings 4
Calories 245 kcal

Equipment

  • Food Processor

Ingredients
  

  • 1 cup (140g) dry chickpeas
  • 1-2 tbsps (15-30g) tahini
  • 1-2 tbsps (15-30ml) olive oil
  • 2 cloves garlic
  • 2-3 tbsps (30-45ml) lemon juice, or to taste
  • ¾ tsp salt or more to taste
  • ¼ tsp black pepper
  • ¼ tsp paprika
  • ¼ tsp cayenne or Kashmiri chili powder
  • ¼ tsp ground cumin
  • ¼ tsp ground turmeric

Instructions
 

To Cook Dry Beans

  • Soak chickpeas/garbanzo beans overnight or for at least 12 hours. Place in Instant Pot or pressure cooker with enough water to barely cover chickpeas. Pressure cook on high for 10 minutes and then do a 20 minute "Natural Release." Cool about 20-30 minutes before making hummus. Reserve the cooking liquid.

To Make Hummus

  • In a food processor, add all the ingredients. Puree till smooth, adding some of the cooking water to achieve desired consistency. Taste for salt and serve with an extra dash of paprika or a drizzle of olive oil.

Notes

Toasting Spices: To give this more authentic Indian flavor, toast or cook the spices (paprika, turmeric, chili powder, cumin) in the oil in a small pan. Only cook for 30-60 seconds until fragrant being careful not to burn. 
Keyword chickpeas, dip, garbonzo beans, hummus

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating