Coriander and Chili Hummus

This Coriander and Chili Hummus is an Indian twist to a classic Hummus. It is full of earthy flavors, creamy, fluffy, healthy, delicious, vibrant, fresh, and easy to make.

If you like hummus and want to experiment with different flavors, try this green hummus. This Coriander and Chili Hummus is flavored with fresh coriander leaves and tahini and spiced with green chili and ginger.

It is wholesome, satisfying, and makes an excellent dip for parties or a healthy snack.

Creamy and Flavorful Coriander and Chili Hummus

I was inspired to include coriander and green chili in hummus by the famous Indian Coriander / Cilantro Chutney. The fresh herb adds a great earthy flavor and an Indian touch to this hummus. Green chili makes it spicy, and ginger enhances the flavor.

This hummus recipe does not include garlic, but I promise it is flavorful and delicious. It is super easy to make and requires only a high-power blender or food processor.

Ingredients and Notes

• Chickpeas: Use either home-cooked or canned chickpeas. But they should be well cooked for the best results. If using a high-power blender, there is no need to peel the skin of cooked chickpeas. Without peeling the skin, you will get smooth and creamy hummus.
• Coriander Leaves: For the best flavor, use fresh coriander leaves. I used one cup of tightly packed leaves, but you can use a little less for a less coriander flavor.
• Green Chilis and Ginger: Add green chilis to taste. Two green chilies make the hummus moderately spicy. You can skip ginger if you want, but it enhances the flavor of hummus.
• Tahini: Tahini adds creaminess and great earthy flavors to hummus. It also enhances the nutritional value of coriander and chili hummus.
• Olive Oil: Oil smoothes the hummus and also makes it shiny.
• Lemon Juice: Lemon juice adds a zing and a fresh touch to the dish. After making the hummus, taste it and add more lemon juice if you prefer.
• Salt: Initially, add a little salt, taste, and then add as required.
• Turmeric Powder: It brightens the color of hummus; however, it is optional, and you can skip it.
• Cold Water: Adding cold water for a fluffy hummus is essential. Instead of cold water, you can also add water with ice cubes.

How To Make Coriander and Chili Hummus

• Place all the ingredients in a high-speed blender.
• Blend everything until well combined, smooth, and creamy.
• Use the blender baton if you need to.
• Instead of a high-power blender, you can make the hummus in a food processor.
• Add more water as required to blend or to reach your desired consistency.

• Transfer the hummus into a serving bowl and top with desired garnishes.

More Easy and Healthy Snacks

Recipe Card

Coriander and Chili Hummus

By Jigna

This Coriander and Chili Hummus is an Indian twist to a classic Hummus. It is full of earthy flavors, creamy, fluffy, healthy, delicious, vibrant, fresh, and easy to make.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Cuisine Indian, Mediterranean

Course Appetizer, Snack

Diet Healthy, Vegan, Vegetarian

Servings 8

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 2 cups boiled chickpeas
• ▢ 1 cup tightly packed chopped coriander
• ▢ 2 green chilis roughly chopped
• ▢ 1-inch ginger peeled and chopped
• ▢ ¼ cup tahini
• ▢ 2 tablespoon olive oil
• ▢ 2 tablespoon lime or lemon juice
• ▢ ¼ teaspoon turmeric powder (optional)
• ▢ Salt to taste
• ▢ ¼ cup ice cold water (or as required)

Instructions

 

• In a high-speed blender, place all the ingredients. Blend everything until well combined, smooth and creamy. Use the blender baton if you need to.
• Instead of a high-power blender, you can also make the hummus in a food processor.
• Add more water as required to blend or to reach your desired consistency.
• Transfer the hummus into a serving bowl and top with desired garnishes.

Garnish Suggestions

• Drizzle some olive oil before serving.
• Sprinkle sweet paprika for color or smoky paprika for more flavors.
• Sprinkle a pinch of hot paprika or cayenne pepper for more spiciness.
• Top the hummus with pickled jalapeno pepper slices.
• Garnish with chopped coriander leaves or sesame seeds.
• Top the hummus with chopped tomatoes and cucumbers.

Serving and Storing Suggestions

• Serve the Coriander and Chili Hummus with Pita bread or Tortilla chips.
• Hummus is great with veggies like carrots, cucumbers, bell peppers, and celery.
• Spread it on a bread toast for a healthy option.
• Use it as a healthy spread for your sandwiches.
• Serve the hummus immediately or refrigerate it, covered tightly, for up to five days.

Notes

1. Chickpeas: It is essential to use well-cooked or mushy chickpeas for smooth and creamy hummus. Canned or home-cooked hummus, either will work for this recipe.
2. Herbs and Spices: I recommend using the same amount of coriander leaves, chili, and ginger as mentioned in the recipe. However, you can add less or more chilis to adjust the spiciness per your taste. This hummus is without garlic, so I will highly recommend using ginger.
3. Tahini: Use good quality tahini for the best results. Also, do not skip it, as it provides richness and great flavor to the hummus. However, if you do not have tahini, you can add 2 tablespoon of lightly toasted sesame seeds to the blender with other ingredients.
4. Ice Cold Water: Add only cold water while blending everything. It will make the hummus creamier and fluffy. After adding ¼ cup of cold water, if you need more, add a tablespoon of water at a time until you get the desired consistency.

Nutrition (Approximate Values)

Calories : 117kcalCarbohydrates : 8gProtein : 3gFat : 8gSaturated Fat : 1gPolyunsaturated Fat : 2gMonounsaturated Fat : 4gSodium : 155mgPotassium : 113mgFiber : 3gSugar : 1gVitamin A : 146IUVitamin C : 4mgCalcium : 27mgIron : 1mg

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