This recipe is in honor of my love for all-things hummus. Hummus is yummus; it’s science.
I remember the first time I heard of hummus. I was getting my haircut by my super trendy hair stylist at the time, way back in like 2007 and she started telling me how all of the “cool restaurants” are now serving hummus as an appetizer.
Hummus. I was intrigued. So I ventured out and located a nearby Mediterranean restaurant and went head first into my first bite of the creamy, garlicky dip I’m now so fond of. It was love at first bite. There’s no going back now.
For this recipe I didn’t have any tahini on hand but I DID have some sesame seeds! So I toasted them up, put them in the food processor with a bit of grapeseed oil and voila! I had tahini on my hands! Just like storebought but WAY better and creamier! You should do it sometime – it’s much more cost effective and super easy.
So this hummus. It’s flavored with garam marsala – a traditional Indian spice blend that usually includes cinnamon, cumin, coriander, black pepper, clove, nutmeg and chili.
You find it at most markets these days, but I decided to try my hand at a batch of my own. And thanks to the help of the Kitchn - my go-to for all-things kitchen basics and DIY – it was a total success. Hoorah!
This hummus is so quick, easy and flavorful! You only need:
Fresh lemon juice.
Tahini (that you made yo’self)
And garam marsala.
Then you’re in biznass, like WHOA.
Take a tip from me. The toasted sesame seeds on top MAKE this. I remember seeing Jessica do a similar technique with her Everything White Bean Hummus (OMG) and she was super onto something. Make this hummus STAT. You’ll thank me when you’re noshing down on garlicky, spicy, creamy goodness.
- 1 15-ounce can chickpeas, half liquid drained
- ~ 1/4 cup fresh squeezed lemon juice (1.5 small lemons)
- 3 small cloves garlic, grated or minced
- 1/3 cup tahini
- pinch paprika
- 1/4 teaspoon sea salt
- 3 Tbsp olive oil
- ~1 tsp garam marsala (storebought or recipe here)
- Add all ingredients except the olive oil and garam marsala to a food processor and blend until smooth.
- While blending, add olive oil through the spout.
- Once blended, add garam marsala, 1/4 tsp at a time until you reach your preferred level of flavor. I went with 1 tsp, and also added a bit more lemon juice. Adjust seasonings to your preference.
- Serve and sprinkle with more garam marsala and toasted sesame seeds.
- Serve with pita, pita chips and veggies. Will keep covered in the fridge for up to a week.