Chaat Hummus - Indian Hummus - Some Indian Girl

5 from 1 vote

Chaat Hummus - Indian Hummus

Chaat inspired Indian hummus! Just like chaat, this easy to make hummus dip is balanced with tangy, spicy and sweet notes.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Snack

Cuisine: indian fusion

Diet: Gluten Free, Vegan, Vegetarian

Keyword: chaat hummus, indian style hummus

Servings: servings

Calories: 112kcal

1 can chick peas 15.5 oz
½ tsp baking soda
⅓ cup tahini
1 tbsp olive oil
1 tbsp lemon juice
2 tbsp tamarind sauce 1 tbsp in the hummus, 1 for drizzling on top
3 tbsp cilantro chutney 2 tbsp in the hummus, 1 for drizzling on top
½ tsp roasted cumin powder
2 tsp chaat masala 1½ tsp in the hummus, ¼ - ½ tsp sprinkled on top
¾ tsp salt
4-5 tbsp water add 4 then add additional 1 tbsp at a time until you get the consistency you prefer
¼ cup red onion finely chopped
¼ cup pomegranate seeds or substitute chopped tomatoes if not in season
3 tbsp nylon sev
5 sprigs cilantro chopped
papdi puri for dipping

Drain and rinse canned chickpeas. Place in a pot with baking soda. Cover with water that is a few inches above the chickpeas. Bring it to a boil and reduce heat to medium to let boiling continue for a total of 20 minutes. They will soften and this will give you a smoother texture.
Place chickpeas, tahini, spices, and chutneys in a food processor and blend into a paste.
Check and add additional water 1 tbsp at a time to help you get to a creamy consistency. Do a quick taste test and adjust to your preferences.
Place hummus in a serving bowl. Drizzle tamarind and cilantro chutney. Add red onions.
Follow up with sev, pomegranate seeds, and chopped cilantro. Serve with papdi instead of pita chips for a chaat spin.