Garam Masala Hummus with Toasted Sesame Seeds

Garam Marsala Hummus | via

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.

How to Make Tahini

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.

How to Make Tahini | minimalistbaker.comGaram Marsala Recipe

So this hummus. It’s flavored with garam masala – 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!

Garam Marsala Recipe | minimalistbaker.comSpicy Indian Hummus |

This hummus is so quick, easy and flavorful! You only need:

Fresh lemon juice.
Tahini (that you made yo’self)
Sea salt.
Olive oil.
And garam masala.

Then you’re in biznass, like WHOA.

Garam Marsala Hummus Recipe |

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.


Garam Marsala Hummus |

5.0 from 4 reviews
Garam Masala Hummus with Toasted Sesame Seeds
Prep time
Total time
Creamy, garlicky hummus infused with the bold flavor of garam marsala. Topped with toasted sesame seeds for extra texture and a pop of flavor.
Recipe type: Appetizer
Cuisine: Mediterranean
Serves: 6
  • 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 masala (storebought or recipe here)
  1. Add all ingredients except the olive oil and garam masala to a food processor and blend until smooth.
  2. While blending, add olive oil through the spout.
  3. Once blended, add garam masala, 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.
  4. Serve and sprinkle with more garam masala and toasted sesame seeds.
  5. Serve with pita, pita chips and veggies. Will keep covered in the fridge for up to a week.
To make your own tahini: Toast 2 cups sesame seeds in a 350 degree oven for 10 minutes. Let cool for 5 minutes then add to a food processor and blend until smooth with 1-2 Tablespoons grapeseed or olive oil – the amount you need will depend on the freshness of your sesame seeds and the power of your food processor. Scoop into a jar or tupperwear container and store in the fridge. Should keep for several weeks.
Nutrition Information
Serving size: ~1/2 cup Calories: 219 Fat: 16g Saturated fat: 2g Carbohydrates: 14g Sugar: 2g Sodium: 90mg Fiber: 5g Protein: 7g

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

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  1. says

    Look at you! Making your own tahini AND garam masala! I need to be bold and try a spiced up hummus. I almost always just make the traditional kind. Your pictures are stunning, as always!

  2. says

    Toasted sesame seeds are the best! I actually have a post coming up with them and hummus post too, but no sesame seeds involved! This looks so smooth and perfect!

  3. says

    I am seriously a hummus ADDICT. I can’t find tahini in the stores where we live, so I make it homemade all the time although mine turns out a little more like paste than liquidy. It’s so good though! Last week I added avocado to my batch of hummus and it made it extra creamy and dreamy!

  4. says

    I’m (as always) in awe of your photos. They are so amazing! And I am a big time lover of hummus as well.. I don’t remember my first experience with it but I can assure you it was a good time. I love the bold flavours in this hummus.. mmmm!

  5. says

    Hi there! I just discovered your blog, and really love it (your pictures are great!). I love making hummus at home, but usually cave and buy the tahini. For your tahini, how much sesame seed/oil did you use to get a good consistency? Thanks for sharing…I’ll def be back again soon! (P.S. – I blog about owning an NYC-based pop-up sandwich company with my husband and am writing weekly posts about the ins and outs of our first year in a permanent storefront [alongside recipes]…feel free to check it out!

  6. says

    The first hummus recipe I ever made (back in 2006 or so) lacked tahini and included an overload of cumin. It was horrible! Luckily, my Lebanese friend came to my rescue with what a hummus recipe should be, and I’ve been riffing off it ever since. Homemade tahini sounds awesome, I can’t wait to give it a try!! Great post!

  7. says

    This looks so good! Though I must admit I was really excited at first because I thought you’d made a hummus with marsala wine, but then I realised that you were talking about garam masala. Now I need to make marsala hummus :D

  8. ET says

    Just found your blog – it looks great. Anything minimalist is good as far as I’m concerned.
    One question – you go thru all the trouble of making your own garam masala and tahini but then used canned garbanzos! May I suggest trying garbanzos too from scratch – you might find they are much better just like tahini.

  9. says

    Good Afternoon Dana, Firstly, can I say how gorgeous your photographs are and secondly, I love how you have re-worked hummus using Garam Masala. I eat a lot of hummus and was first introduced to it when I lived on the Island of Cyprus during the ’60’s and fell in love with it.
    I am certainly going to make your version of hummus as I was given a gift of Indian spices by my daughter who lives in India, so I have them ready and waiting.
    Oh yes, just before I go, I tried your pizza recipe and it turned out fabulously, so thank you, as I had never made a pizza before I discovered your version.
    Best Wishes to you,

    • Dana says

      Daphne, your’e so sweet! So glad you find our photography appealing and that you like this recipe, too. I love that it’s a a new twist on hummus as I eat it all the time and love to switch it up sometimes. Also, glad you liked the pizza too! Sounds like we have similar taste ;D

  10. Lisa Corcoran says

    Hi there…!
    I had a recipe that someone gave me (after trying the fantastic hummus) and can’t find it now…it’s been months. Anywhoo, it had garam masala in it so I specifically bought some with the intent on making. Can’t find the original recipe but yours sounds amazing too! I was wondering if you thought that using smoked paprika would be too overpowering? Thanks for your thoughts!

  11. Joshua says

    How long does it take you to complete your pictures? All the work looks awesome. I thought I would share another garam masala rub which i’ve tried that you may find interesting in your hummus.

    Thanks for your recipe.

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