Chana Masala Hummus

National Hummus Day tie-in. Blend Truly Indian Chana Masala into a spiced hummus. Serve with naan chips. 'Hummus, but make it desi.'

40 Min

Total Time

5

Serves

MEDIUM

Spice Level

INGREDIENTS

1 pouch/can Truly Indian Chana Masala
1 can (15 oz) chickpeas, drained and rinsed (reserve liquid)
3 tbsp tahini
2 tbsp olive oil (+ more to drizzle on top)
1 clove garlic
2 tbsp lemon juice
Salt to taste
1 pack Truly Indian Garlic Naan, cut into triangles and toasted/baked until crispy
Optional garnish: whole chickpeas, paprika, fresh parsley, drizzle of olive oil

INSTRUCTIONS

1. Preheat oven to 375°F. Cut naan into triangles, brush lightly with olive oil, and bake 8–10 min until crispy and golden. Set aside.

2. Add drained chickpeas, Chana Masala (full pouch), tahini, garlic, lemon juice, and a pinch of salt to a food processor or high-speed blender.

3. Blend on high for 1–2 minutes. Drizzle in olive oil while blending. Add 2–3 tbsp of reserved chickpea liquid (aquafaba) for a smoother, fluffier texture.

4. Taste and adjust salt/lemon. Blend again until very smooth.

5. Transfer to a wide, shallow bowl. Using the back of a spoon, swirl the hummus in a circular motion to create a shallow well in the center.

6. Drizzle olive oil into the well. Garnish with a few whole chickpeas, a pinch of paprika, and fresh parsley.

7. Arrange naan chips around or alongside the bowl.