If you like hummus and also like to experiment with different flavors, you should try this green hummus. This Coriander and Chili Hummus is flavored with fresh coriander leaves and tahini and spiced with green chili and ginger. It is wholesome and satisfying and makes an excellent dip for parties or healthy snacking. Jump to:About Coriander and Chili HummusWhy You Will Love This RecipeIngredientsHow To Make Coriander and Chili HummusGarnish SuggestionsServing and Storing SuggestionsHelpful TipsMore Easy and Healthy SnacksRecipe Card
About Coriander and Chili Hummus
I have been inspired to include coriander and green chili in hummus from the famous Indian Coriander Chutney / Cilantro Chutney. The fresh herb adds a great earthy flavor and an Indian touch to this hummus. Green chili makes it spicy, and ginger enhances the flavor. This hummus recipe does not include garlic, but I promise it is full of flavors and delicious. Making the hummus is super easy and requires only a high-power blender or food processor.
Ingredients
How To Make Coriander and Chili Hummus
Place all the ingredients in a high-speed blender. Blend everything until well combined, smooth, and creamy. Use the blender baton if you need to. Instead of a high-power blender, you can make the hummus in a food processor. Add more water as required to blend or to reach your desired consistency. Transfer the hummus into a serving bowl and top with desired garnishes.
Garnish Suggestions
Drizzle some olive oil before serving. Sprinkle sweet paprika for color or smoky paprika for more flavor. Sprinkle a pinch of hot paprika or cayenne pepper for more spiciness. Top the hummus with pickled jalapeno pepper slices. Garnish with chopped coriander leaves or sesame seeds. Top the hummus with chopped tomatoes and cucumbers.
Serving and Storing Suggestions
Serve the Coriander and Chili Hummus with Pita bread or Tortilla chips. Hummus is great with veggies like carrots, cucumbers, bell peppers, and celery. Spread it on a bread toast for a healthy option. Use it as a healthy spread for your sandwiches. Serve the hummus immediately or refrigerate it, covered tightly, for up to five days.
Helpful Tips
Chickpeas: It is essential to use well-cooked or mushy chickpeas for smooth and creamy hummus. Canned or home-cooked chickpeas, either will work for this recipe. Herbs and Spices: I recommend using the same amount of coriander leaves, chili, and ginger as mentioned in the recipe. However, you can add less or more chilis to adjust the spiciness per your taste. This hummus is without garlic, so I will highly recommend using ginger. Tahini: Use good quality tahini for the best results. Also, do not skip it, as it provides richness and great flavor to the hummus. However, if you do not have tahini, you can add 2 tablespoon of lightly toasted sesame seeds to the blender with other ingredients. Ice Cold Water: Add only cold water while blending everything. It will make the hummus creamier and fluffy. After adding ¼ cup of cold water, if you need more, add a tablespoon of water at a time until you get the desired consistency.
