This spicy chole masala hummus is a perfect fusion of chole masala (a spicy chickpea curry) and hummus. Its perfectly spiced with tomato, onion, garlic, ginger, serrano peppers, and cilantro. But the magic ingredient is the chole masala seasoning! Serve with naan crackers or even warm buttered naan cut into wedges for the perfect appetizer!
What's Chole Masala?
Chole masala (as known as chana masala) is made by cooking chickpeas in a spicy tomato onion based curry. The spice blend that seasons the curry really sets it apart from other widely used Indian seasoning mixes, like garam masala or chaat masala. Luckily, chole masala mixes can easily be found at Indian grocery stores or online. (Hint: if you're in a pinch and don't have a chole masala mix, you can definitely sub with garam masala, an extra squeeze of lemon and pinch of cardamom)
Check out this Restaurant Style Instant Pot Chana Masala for the traditional version but a quick prep method!
What's in spicy chole masala hummus?
The hummus base is super simple
- canned chickpeas - I like to use canned chickpeas for ease, just drain and rinse and they're ready to throw into the food processor
- garlic - fresh, just 1 clove is all you need! I typically go over board with garlic, but there's enough flavor in this dish that you don't want to over power with the garlic!
- serrano pepper - I mentioned this was a spicy hummus right? You can might this if you're looking for a mild spice level
- salt - I like to use kosher salt for more control and it helps to make a smoother mixture
- cilantro - additional chole masala flavor, but you can omit this one if you're not a fan
- lemon juice - extra flavor for the chickpeas
- ice water - ice water is said to help make hummus lighter and creamier
- Chole spiced tomato onion mixture
Chole Spiced Tomato Onion Mixture
This is where you get all of that chole masala flavor! Its like a shortcut chole masala! Just a quick saute of onions, tomato, garlic, ginger with some chole masala seasoning. Add in the curry leaves, asafoetida and cumin for even more flavor!
Then just take a little bit of the mixture and add it to the hummus as its being pureed. Use the rest of the mixture to top and serve with either naan crackers or warmed, buttered naan wedges!
Spicy Chole Masala Hummus
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- 10-12 curry leaves
- ¼ teaspoon asafoetida
- 1 tomato diced
- ¼ cup onion diced
- 2 garlic cloves
- ½ teaspoon ginger grated
- ½ teaspoon chole masala seasoning
- ¼ teaspoon turmeric
- ¼ teaspoon salt
- ¼ cup water
- 2 (15.5 oz) cans chickpeas drained and rinsed
- ¼ cilantro leaves chopped
- 1 lemon
- 1 serrano pepper deseeded and roughly chopped
- 1 teaspoon kosher salt
- 2 tablespoons ice water
- In a small saucepan, heat oil on medium heat. As oil heats up, add cumin seeds and allow to simmer and brown. Add asafoetida and curry leaves. Add diced tomato and onion, stir to coat. Let cook for about 2 minutes.
- Add 1 grated garlic clove, grated ginger, chole masala seasoning, turmeric, salt to the tomato onion mixture. Stir and let cook for another 5 minutes. As the mixture is cooking add some water so the tomato softens and continues to cook for about 5 minutes. Remove from heat, once the tomato onion mixture is soft and pulpy.
- Add chickpeas, 1 garlic clove, chopped serrano pepper, juice of ½ lemon, cilantro leaves, 1 teaspoon of kosher salt, 2 tablespoons of ice water to food processor. Blend until mixture is creamy. Add about ¼ cup of the chole spiced tomato onion mixture to the food processor, blend until smooth.
- Scoop out hummus into a bowl, top with remaining chole spiced tomato onion mixture and remaining cilantro leaves. Serve with naan crackers or naan cut into wedges.