- If using dried chickpeas, use 1 1/2 cups dried which will yield 3 cups cooked.
- Use 2 15-ounce cans of chickpeas if you do not have time to prepare dried ones.
6 tablespoons olive oil, divided plus more for the naans
1/2 red onion, diced
8 curry leaves
1 teaspoon fresh ginger, chopped
4 garlic cloves, chopped
3 cups cooked chickpeas
1/3 cup tahini
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup cilantro, chopped
2 tablespoons lemon juice
1 teaspoon ground cumin
2 teaspoons ground coriander
1/4 teaspoon turmeric
1/2 teaspoon paprika
1 teaspoon red chile powder
1/8 teaspoon asafetida
Masala Hummus with Naan Chips [Indian fusion Recipe]
For a delicious snack or part of a meal, this Masala Hummus with Naan Chips recipe will be a hit. Creamy chickpeas are blended with rich flavors of Indian spices. Served with homemade naan chips.
1. Mix the Masala ingredients together in a small bowl.
2. Heat 2 tablespoons of oil in a medium skillet over medium heat. Add the onion and fry until golden brown, about 5 minutes. Add the garlic and ginger and fry for 2 minutes. Add the curry leaves and cook for 2 minutes. Add the powdered spices and cook until the aroma rises, about 1 minute. Set aside and let cool for a few minutes.
3. Put the spiced onion mixture and 2 tablespoons of water in a food processor and process until smooth. Add the chickpeas, tahini, oil, lemon juice, salt, pepper and 1/2 cup of water. Process until smooth. Add the cilantro and pulse until incorporated. Add more salt or water to taste.
4. Preheat the oven to 400º. Cut the naans into 3-inch long triangles. Brush or spray both sides of the naan pieces with a little bit of oil. Sprinkle with kosher salt. Place on a baking sheet and toast on both sides until they turn golden brown, about 8-9 minutes.