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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
Cook Time 10 minutes
Total Time 20 minutes
Cuisine Indian, Mediterranean
Course Appetizer, Snack
Diet Healthy, Vegan, Vegetarian
Servings 8

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

  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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