Classic hummus has a relatively simple formula: chickpeas, tahini, lemon, garlic and olive oil mixed into a creamy dip. But if your pantry is already full of Indian staples, there's no need to stop there. Rajma, beetroot, spicy spices and even simple chhole may lend hummus a new personality without compromising on its creamy, scoopable appeal.
A Usha mixer grinder comes in handy here, since the secret to attaining that velvety texture is to blend the ingredients well. From a bright beetroot take to chhole hummus with that classic Indian spice flavour, here are six variants to set out with your next tray of crackers, papad or toasted bread.
1. Green Chilli And Coriander Hummus
Think of this as hummus meeting your favourite green chutney. Blend cooked chickpeas with tahini, garlic, lemon juice, coriander, green chilli and olive oil in a mixer grinder until smooth. Add water gradually while blending until the hummus reaches a creamy consistency. The coriander brings freshness while green chilli gives it a gentle kick. If you want more tang, add a little extra lemon juice. Serve chilled or at room temperature with toasted bread, lavash, papad or vegetable sticks.
2. Rajma Hummus
Give rajma a new assignment instead of just using it for sabji and salad. In a mixer grinder, combine cooked, soft rajma with tahini, garlic, lemon juice, cumin powder, and a little olive oil; use it as a base. Gradually drizzle in a little water until the mixture reaches a creamy consistency. Hummus has a richer, earthier taste when using rajma instead of chickpeas, yet it stays vibrant from the cumin and lemon. For a fusion snack, try it with crackers, toasted pita, or crisp papad.
3. Beetroot Hummus
Beetroot does more than turn your hummus a gorgeous pink — it brings a subtle sweetness that works beautifully with lemon and garlic. Roast or cook beetroot until tender, then blend it with chickpeas, tahini, garlic, lemon juice and olive oil in the mixer grinder. Keep some hot water from the Usha electric kettle handy to loosen the mixture while blending, adding it gradually until you get that smooth, scoopable consistency. Finish with roasted cumin powder for an Indian-inspired twist.
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4. Chhole Hummus With Chaat Masala
Chhole and hummus are close relatives, making this variant a no-brainer. Combine cooked chickpeas with tahini, garlic, lemon juice and olive oil, then add roasted cumin powder, chilli powder and a dash of chaat masala. If you cooked the chickpeas yourself, save a little of the cooking liquid to loosen the hummus while you mix. It’s creamy, tangy and mildly spicy, with that distinct chaat-style punch. Serve garnished with chopped coriander and a pinch of chilli powder.
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5. Curry-Spiced Hummus
This one is for those of you who believe a little more masala can make practically everything better. Blend cooked chickpeas with tahini, garlic, lemon juice and olive oil, then add a small amount of curry powder, turmeric, cumin and chilli powder. Blend until smooth and adjust the consistency with water as needed. Keep the spices balanced so they complement rather than overpower the chickpeas. Serve with toasted naan bread or veggie sticks and finish with coriander and a sprinkle of olive oil.
6. Tandoori Hummus
Make hummus a bit more exciting with a tandoori twist, yoghurt, tandoori masala and smoked paprika. Blend cooked chickpeas, tahini, garlic, lemon juice and olive oil until smooth, then add the spice mixture and blend again. If you want a more pronounced smoky flavour, you can add a small amount of roasted garlic to the mix. The finished hummus is creamy, tangy and mildly smoky — perfect for spreading into wraps, serving with naan or simply scooping up with crunchy vegetables.
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Tips For Making Extra-Creamy Hummus
You can't just toss everything into a mixer and cross your fingers for a good hummus. Make sure your chickpeas or rajma are properly cooked and soft, as firmer legumes can leave you with a grainy dip.
Instead of adding the liquid all at once, slowly pour it in. The consistency you choose can be achieved by adjusting the amount of water or olive oil.
You can also remove the skins from cooked chickpeas for an even smoother texture.