A common staple of most snack and dinner tables, hummus has managed to impress and win hearts across all palettes. Traditionally a popular preparation in Middle Eastern, Mediterranean and European countries, today hummus is prepared and sold in possibly all countries; each culture giving it its own unique twist of flavor.

The #FitKitchen decided to, but of course, give the super nutritious dip a desi tadka. This #FitRecipe was crafted bearing our mutual love for spices, as a culture, and can be easily altered as per your and the family’s taste buds. Dunk it, scoop it, spoon it, layer it - we can’t wait to hear from you about your version of this desi hummus! Please leave us a note about your experience, we read Everything. Happy cooking!

Ingredients list: (Serves 4 people)

  • 450 gm chickpeas/channa
  • 1 tomato, chopped
  • 3 tbsp white sesame seeds
  • ½ tsp turmeric (haldi)
  • ½ tsp garam masala
  • ½ tsp jeera (cumin seeds)
  • 1 tsp salt
  • 1 whole red chilly
  • ½ tsp red chili powder
  • 2 cloves of fresh garlic, chopped
  • ½ - 1 tbsp fresh ginger, grated
  • 1/3 cup olive oil
  • 3 tbsp sesame oil (preferably white sesame oil)
  • 1 tbsp lemon juice
  • Fresh dhania leaves, chopped, for garnish


  • Channa prep: soak the channa for 3-4 hours to soften the kernels
  • In a deep bottom pressure cooker, pressure cook the channa with a pinch of salt. Give it about 3-5 whistles or until the channa is soft, but not mushed up
  • Release the steam from the pressure cooker, drain the channa and set aside to cool
  • Desi tadka: Dry roast the jeera, sesame seeds, red chili, garam masala, and haldi in a pan on low heat. Roast the spices gently until they are fragrant, taking care not to burn the spices
  • In another shallow pan take 1 tbsp of sesame oil (or olive oil) and cook the tomato on a medium heat, till it turns into a paste. Add a pinch of salt for taste
  • Add the ginger and the garlic to the tomato paste and stir until the mixture is well incorporated and cooked. Set aside to cool
  • In a blender add half the quantity of olive oil, the drained and cooled chickpeas, the dry roasted masalas, and the tomato paste. Blend until the ingredients are roughly incorporated
  • Stop blending. Open the blender lid, scrape the mixture to the center from the walls of the blender, and add the remaining olive oil to it. Blend the mix once more till all the ingredients are blended into a paste
  • Repeat the step above (step #8) and this time add the 2 tbsp of sesame oil. You can use olive oil if the flavor of sesame is not to your liking
  • Blend the ingredients to a smooth paste or a coarse texture paste, whichever you prefer
  • Pour the hummus into a bowl and add the lemon juice to it
  • Garnish with fresh dhania leaves (optional)
  • Dunk, scoop, spoon, or layer this desi version of hummus on pakodas, chips, vegetables or eat it just by itself!


  • Sesame has a strong and unique flavor. The white sesame seeds and oil are less strong in flavor vs. the black sesame. You can completely eliminate the use of sesame if the flavor and aroma is not to your liking
  • Sesame oil can be substituted with olive oil
  • Adjust the spice quantities as per your palette preference

Note: These recipes were adapted from the original by:

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