Journeying through the spice markets of Old Delhi, I discovered how Indian kitchens transform simple chickpeas into culinary magic. Just as those aromatic stalls blend centuries of tradition with modern creativity, this hummus reimagines Middle Eastern classics through an Indian lens, creating something uniquely delicious without relying on tahini. Join me in exploring how toasted spices and yogurt can create the creamiest hummus you’ve ever tasted, bridging culinary traditions across continents.
Why This Recipe Works
- The secret lies in using full-fat Greek yogurt instead of tahini, which creates an incredibly creamy texture while adding a subtle tang that complements the earthy chickpeas perfectly
- Toasting whole cumin and coriander seeds releases their essential oils, creating a depth of flavor that permeates every bite with warm, aromatic notes reminiscent of Indian street food
- Fresh lemon juice and garlic provide the classic hummus brightness while allowing the Indian spices to shine through without overwhelming the palate
- Soaking dried chickpeas overnight with baking soda breaks down their cellular structure, resulting in the smoothest possible puree that rivals traditional tahini-based versions
- The garnish of chaat masala and fresh cilantro adds that final burst of flavor that makes this hummus distinctly Indian while maintaining its Middle Eastern soul
Ingredients
- 1 cup dried chickpeas, sorted and rinsed
- 1/2 teaspoon baking soda
- 3/4 cup full-fat Greek yogurt
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 3 tablespoons fresh lemon juice
- 2 medium garlic cloves, peeled and smashed
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole coriander seeds
- 1/2 teaspoon Kashmiri red chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh cilantro leaves, chopped
- 1/2 teaspoon chaat masala for garnish
- 1 tablespoon pomegranate seeds for garnish (optional)
Equipment Needed
- Large bowl for soaking
- Medium saucepan with lid
- Small skillet for toasting spices
- Food processor or high-speed blender
- Rubber spatula
- Measuring cups and spoons
- Serving bowl
Instructions
Prepare and Soak the Chickpeas
Begin by carefully sorting through your dried chickpeas, removing any stones or debris that might have traveled from the fields to your kitchen. Place them in a large bowl and cover with at least 3 inches of cold water, as the chickpeas will expand significantly during soaking. Stir in the baking soda, which works like magic to break down the chickpeas’ tough cellular walls, ensuring they’ll cook up incredibly tender and blend into the smoothest puree imaginable. Let them soak for a minimum of 8 hours or overnight at room temperature, though if your kitchen is particularly warm, you might want to refrigerate them. The transformation is remarkable—what starts as hard, pebble-like legumes become plump and nearly doubled in size, ready to absorb all the beautiful spices to come. Tip: For the creamiest texture, don’t rush this step—proper soaking is the foundation of exceptional hummus.
Cook the Chickpeas to Perfection
Drain and rinse the soaked chickpeas thoroughly, then transfer them to a medium saucepan and cover with fresh water by about 2 inches. Bring to a vigorous boil over high heat, then reduce to a gentle simmer and partially cover with the lid. Cook for 45-60 minutes, checking occasionally and skimming off any foam that rises to the surface. The chickpeas are ready when they crush easily between your fingers and have lost their raw, starchy taste. Reserve about 1/2 cup of the cooking liquid before draining, as this starchy aquafaba will help create the perfect consistency when blending. The aroma filling your kitchen should be earthy and comforting, like the scent of legume-based dishes simmering in homes across India. Properly cooked chickpeas should be tender throughout but still hold their shape—overcooking can make them mushy and difficult to blend smoothly.
Toast and Grind the Spices
While the chickpeas cook, heat a small dry skillet over medium heat for 2 minutes until properly heated. Add the whole cumin and coriander seeds, shaking the pan constantly to prevent burning. Within 60-90 seconds, you’ll notice the seeds darken slightly and release an intoxicating aroma that speaks to centuries of Indian spice traditions. The cumin will smell earthy and warm, while the coriander releases citrusy, floral notes—this transformation signals their essential oils have been activated. Immediately transfer the toasted seeds to a spice grinder or mortar and pestle, grinding them to a fine powder. This fresh grinding makes all the difference compared to pre-ground spices, capturing volatile aromatics that would otherwise be lost. The resulting spice blend will form the flavor foundation of your hummus, connecting it to the vibrant street food culture of Mumbai and Delhi.
Blend the Hummus Base
Combine the drained chickpeas, Greek yogurt, olive oil, lemon juice, garlic cloves, and all your ground spices (including Kashmiri chili, garam masala, salt, and pepper) in a food processor. Pulse several times to break down the chickpeas, then process continuously for 2 full minutes. The mixture will initially appear coarse, but continue processing as it transforms into a smooth, pale paste. If the hummus seems too thick, gradually add the reserved cooking liquid one tablespoon at a time until it reaches your desired consistency—you’re aiming for creamy but not runny. The sound of the food processor will change as the hummus smooths out, becoming quieter and more consistent. Tip: Don’t rush the blending process—the extended processing time is what creates that dreamy, cloud-like texture that makes restaurant-quality hummus so irresistible.
Adjust Seasonings and Texture
Stop the food processor and taste your creation—this is where you make it truly yours. The flavors should be balanced between the creamy chickpeas, tangy yogurt, bright lemon, and warm spices. You might need additional salt to make the flavors pop, or another squeeze of lemon if you prefer more acidity. Check the texture by dragging a spoon through it—it should hold its shape but spread easily. If it’s too thick, add more cooking liquid or olive oil; if too thin, process for another minute as the chickpea starches continue to break down and thicken the mixture. The perfect hummus should be smooth enough to dip with pita but substantial enough to hold its shape on a vegetable platter.
Garnish and Rest Before Serving
Transfer your finished hummus to a serving bowl and use the back of a spoon to create swirls and valleys on the surface—these textures will catch the garnishes beautifully. Drizzle generously with extra virgin olive oil, creating golden pools in the indentations. Sprinkle with chaat masala, which adds that signature tangy, spicy kick found in Indian street snacks, then scatter fresh cilantro leaves and optional pomegranate seeds for color and freshness. Crucially, cover the hummus and let it rest at room temperature for at least 30 minutes before serving—this allows the flavors to meld and develop depth, much like how Indian curries improve after resting. Tip: The resting period is non-negotiable for the best flavor experience, as it allows the garlic to mellow and the spices to fully integrate.
Tips and Tricks
For those seeking hummus perfection, several advanced techniques can elevate your results beyond the ordinary. When selecting chickpeas, seek out the smaller, more delicate varieties often labeled as “kabuli” chana in Indian markets—their thinner skins and creamier texture create superior hummus. If using canned chickpeas as a time-saver (though I recommend dried for texture), be sure to rinse them thoroughly and consider simmering them for 15 minutes in fresh water with a pinch of baking soda to soften their skins, which you can then rub off between your fingers for exceptionally smooth results. The quality of your yogurt matters tremendously—full-fat Greek yogurt provides both creaminess and structural integrity, but if you prefer plant-based options, thick coconut yogurt or cashew cream can work beautifully while maintaining the Indian flavor profile.
Temperature control during blending significantly impacts texture—if your food processor begins to feel warm, pause and let it cool down, as heat can cause the hummus to become gummy rather than creamy. For those who enjoy experimenting, try roasting a few of your garlic cloves in their skins at 400°F for 20 minutes until soft and caramelized—this creates a sweeter, more complex garlic flavor that complements the spices wonderfully. When storing leftovers, press plastic wrap directly against the surface of the hummus before sealing the container to prevent oxidation and skin formation. The flavor actually improves after 24 hours in the refrigerator, making this an excellent make-ahead appetizer for gatherings. If your hummus separates after refrigeration, simply stir vigorously or give it a quick pulse in the food processor to re-emulsify.
Recipe Variations
- Roasted Red Pepper and Mint Hummus: Blend in 1/2 cup of roasted red peppers and 2 tablespoons of fresh mint leaves for a vibrant variation that echoes the flavors of chaat. The sweetness of the peppers balances the spices beautifully, while the mint adds a cooling contrast that’s perfect for warm weather entertaining. This version pairs exceptionally well with grilled naan or vegetable crudités.
- Spinach and Kasuri Methi Hummus: Incorporate 1 cup of blanched spinach and 1 tablespoon of dried fenugreek leaves (kasuri methi) for a green-hued hummus with complex bitter notes. The fenugreek adds that distinctive flavor found in many North Indian dishes, while the spinach provides additional nutrients and beautiful color. Serve this variation with papadum or crispy okra for contrasting textures.
- Coconut and Curry Leaf Hummus: Replace half the yogurt with coconut cream and add 10-12 fresh curry leaves tempered in hot oil for a South Indian-inspired version. The tropical notes of coconut complement the earthy chickpeas, while the curry leaves provide an aromatic, slightly citrusy flavor that’s utterly addictive with appalam or vegetable sticks.
- Beetroot and Ginger Hummus: Puree 1 small roasted beetroot and 1 tablespoon of fresh ginger with the other ingredients for a stunning magenta-colored hummus with warming ginger notes. The earthiness of the beetroot pairs wonderfully with the chickpeas, while the ginger adds digestive benefits and bright flavor that cuts through the richness.
- Smoked Paprika and Tamarind Hummus: Add 1 teaspoon of smoked paprika and 2 tablespoons of tamarind paste for a sweet-and-sour variation with smoky undertones. The tamarind provides that tangy quality found in many Indian street foods, while the smoked paprika adds depth that makes this version particularly memorable with spiced crackers or vegetable chips.
Frequently Asked Questions
Can I use canned chickpeas instead of dried?
Absolutely, though the texture and flavor will differ slightly from using dried chickpeas. When using canned, opt for low-sodium varieties and rinse them thoroughly to remove the canned taste. For the creamiest results, I recommend simmering canned chickpeas in fresh water for 15-20 minutes with a pinch of baking soda, which helps break down their skins and softens them further. Reserve some of this cooking liquid for adjusting consistency during blending. While dried chickpeas provide superior texture and allow you to control the cooking process more precisely, high-quality canned chickpeas can produce excellent results when you’re short on time. The key is ensuring they’re properly tender before blending.
What can I substitute for Greek yogurt?
How long does this hummus keep in the refrigerator?
Properly stored in an airtight container with plastic wrap pressed directly against the surface, this hummus will maintain optimal quality for 4-5 days in the refrigerator. The flavors actually improve and meld together during the first 24 hours, making this an excellent make-ahead option for parties or weekly meal prep. If you notice any liquid separation after refrigeration, simply stir vigorously or give it a quick pulse in the food processor to re-emulsify. For longer storage, you can freeze hummus for up to 3 months, though the texture may become slightly grainy upon thawing. To refresh frozen hummus, let it thaw overnight in the refrigerator, then blend with a tablespoon of fresh lemon juice or olive oil.
Why does my hummus taste bitter?
Bitterness can stem from several sources, most commonly over-toasted spices or old garlic. When toasting whole spices, watch them carefully and remove from heat the moment they become fragrant—even 30 seconds too long can cause bitterness. Garlic can develop bitter compounds when exposed to air after crushing, so blend it immediately after preparing. If using canned chickpeas, ensure they’re thoroughly rinsed, as the canning liquid can contribute off-flavors. Lemon pith or seeds accidentally included in the juice can also cause bitterness. To rescue bitter hummus, try adding a pinch of sugar or more yogurt to balance the flavors, or increase the olive oil to coat the bitter compounds.
What are the best dippers for Indian-spiced hummus?
This hummus pairs wonderfully with both traditional and creative dippers that complement its Indian flavors. Classic pita bread works beautifully, especially when lightly toasted with a sprinkle of chaat masala. For authentic Indian accompaniments, try papadum, crispy samosa pastries, or vegetable pakoras. Fresh vegetables like cucumber rounds, carrot sticks, and bell pepper strips provide refreshing contrast, while spiced crackers or naan chips offer satisfying crunch. For a complete Indian street food experience, serve with sliced grilled paneer, vegetable cutlets, or even as a spread in kathi rolls. The versatility of this hummus means it can transition from casual snacking to elegant entertaining with the right accompaniments.
Summary
This Indian-spiced hummus without tahini beautifully merges Middle Eastern tradition with vibrant Indian flavors, creating a creamy, aromatic dip that’s both familiar and excitingly new. The yogurt provides luxurious texture while toasted spices transport your taste buds to bustling Indian markets. Perfect for gatherings or everyday enjoyment, this recipe proves that culinary boundaries are meant to be crossed, creating something truly special in the process.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
