Who doesn't love hummus? It's healthy, versatile and the perfect snack to bring to any party, tailgate or just hoard to yourself at home. I've mentioned before that Sabra is hands down my favorite hummus ever, but lately we've been going through so much of it (we're talking at least one of their "family size" tubs a week), it's been getting a little out of hand. For what it is, most hummus brands aren't the cheapest in the world, especially considering it's so incredibly easy to make for yourself.
Chickpeas have been on sale (3 for $1.98) for a couple weeks at my local grocery store, so I've been buying up cans to make hummus at home. On Memorial Day, I whipped up some sweet corn and jalapeno hummus, which was excellent, and that really started the ball rolling with ideas on how I could doctor up hummus to fit any taste I'm craving at the time.
Last week I was fiending for Indian food (thanks to Trader Joe's ultra-tasty channa masala - a packaged, frozen meal I can actually get behind) and I was looking for something to make for our Brewers tailgate last Saturday. Eric suggested trying an Indian-spiced hummus, and I thought it was a fantastic idea. Challenge accepted!
And the best part? I already had every ingredient I needed at home. Recipes just taste better when you don't have to run to the store for ingredients. I just rifled through our spice rack, found some spices I thought would work well in the hummus, ran out to the garden to pluck a couple sprigs of cilantro, and we were all set. The hummus came together in five minutes, tops. And without too much patting-on-the-back, I have to say it was fantastic; slightly smoky with just a bit of a kick at the end. I loved it, Eric loved it and everyone else at the tailgate seemed to love it, too. I served it with both multigrain and sweet chili crackers.
Smoky, Spicy Indian Hummus
1 can chickpeas, drained and rinsed
1 large garlic clove
1/2 sweet red pepper, chopped
3 Tbs peanut oil
1 Tbs canola oil
1 tsp roasted coriander
1 tsp Punjab Red Tandoori
1/2 tsp cumin
1/2 tsp crushed red pepper flakes
1/2 tsp cilantro, plus more for garnish (optional)
Salt and pepper, to taste
In a food processor, process chickpeas, garlic and red pepper until well combined. While processor is still running, slowly drizzle in peanut oil, followed by canola oil (feel free to add more for a smoother consistency... I also added a tiny splash of almond milk to make it extra smooth... so feel free to do the same if you like). Then, add coriander, punjab red tandoori, cumin, crush red pepper flakes and cilantro. Add a little salt and pepper to taste. Continue processing until smooth. When serving, drizzle with peanut oil and garnish with sprig of cilantro.