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Lebanon, Middle East and Africa · Hummus

Indian Tadka Hummus with Curry-Leaf Ghee

Hummus warmed with ginger and garam masala, finished with a sizzling Indian tadka of mustard seeds and curry leaves in ghee poured over the top.

ServingsServes 2
Total cooking time14 min
DifficultyMedium
About servingsYou need at least 2 servings so the ingredients reach the blender blades. For 1 serving, use a stick blender and a narrow cup, or make 2 servings, refrigerate the extra hummus (3 days) and make the tadka just before eating.

Method

  1. Remove as many chickpea skins as you can. If they are canned, warm them in the microwave for 1 minute.

    Add in this stepCooked chickpeas (canned is fine) 200 g

  2. Put the tahini, lemon juice, garlic, ginger and salt in a food processor and blend for until pale.

    Add in this stepTahini (sesame paste) 2 tbspLemon juice (lime also works) 1½ tbspGarlic (cloves) ½Grated ginger 1 tspSalt ¼ tsp

  3. Add the chickpeas and garam masala and blend, adding 2 tbsp of ice water little by little, for until very smooth.

    Add in this stepGaram masala ¼ tspIce water 2 tbsp

  4. Spread the hummus in a wide, shallow bowl and make grooves with the back of a spoon so the spiced butter has somewhere to pool.

  5. Warm the ghee in a small 14 cm pan over medium heat for until it shimmers, then add the mustard seeds. When they start to pop, turn down to medium-low heat and add the cumin seeds, halved chillies and curry leaves; let them sizzle for . Curry leaves spit, so hold a lid in front of you like a shield as you add them. Take off the heat and stir in the Kashmiri chilli powder.

    Add in this stepGhee (or half butter, half oil) 1½ tbspMustard seeds (brown or black) ½ tspWhole cumin seeds ½ tspWhole dried red chillies 1Curry leaves (fresh or frozen) 6Kashmiri chilli powder (or paprika) 1 pinch

    medium heat→medium-low heat

  6. Pour the tadka over the hummus while it is still sizzling, scatter with coriander and serve with warm naan.

    Add in this stepFresh coriander (to finish) to tasteNaan or pita bread 2

Cook's tip

Take the pan off the heat before the cumin turns dark brown, or it will taste bitter. Always add the chilli powder off the heat so it stays bright red instead of burning. No curry leaves? Leave them out and fry a few garlic slices instead.

Cooking it at camp

Bring the hummus from home and make only the tadka on site: one burner and a small pan, 1 to 2 minutes. Warming the naan on the grill makes it even better.