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 also like to experiment with different flavors, you should 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 and satisfying and makes an excellent dip for parties or healthy snacking.
About Coriander and Chili Hummus
I have been inspired to include coriander and green chili in hummus from the famous Indian Coriander Chutney / 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 full of flavors and delicious. Making the hummus is super easy and requires only a high-power blender or food processor.
Why You Will Love This Recipe
- Healthy and Protein-Packed
- Delicious and Full of Flavors
- Easy and Quick Recipe
- Made with an Indian Touch
- Filling and Satisfying
- Perfect For Vegan and Vegetarian
Ingredients
- Chickpeas: Use either homecooked 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: Use fresh coriander leaves for the best flavors. I have used one cup of tightly packed coriander leaves. But for a less coriander flavor, you can use a little less.
- Green Chilis and Ginger: Add green chilis as per your taste. Two green chilis make the hummus moderately spicy. You can skip ginger if you want, but it enhances the hummus flavor.
- Tahini: It adds creaminess and great earthy flavors to the hummus. It also enhances the nutritional value of coriander and chili hummus.
- Olive Oil: Oil smoothes the hummus and also makes it shiny.
- Lemon or Lime Juice: It adds a zing and gives a fresh touch to the dish. After making the hummus, taste 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: It is essential to add cold water for a fluffy hummus. 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.
Garnish Suggestions
- Drizzle some olive oil before serving.
- Sprinkle sweet paprika for color or smoky paprika for more flavor.
- 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.
Helpful Tips
- Chickpeas: It is essential to use well-cooked or mushy chickpeas for smooth and creamy hummus. Canned or home-cooked chickpeas, either will work for this recipe.
- 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.
- 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.
- 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.
More Easy and Healthy Snacks
Recipe Card
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.
Ingredients
- 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
- 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.
- 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.
- 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.
- 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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Purvi says
Green hummus is looking yummy sure I will try .I already made beet hummus so one more color added to my cooking.thanks for sharing.
Jigna says
Hi Purvi,thanks and hope you will like it. Also beet hummus sounds yum and healthy.