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Chaat Hummus

Arabic Hummus with All the Flavours of a Chaat, Served with Crisp Papdi Bread & Crunchy Salad

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Recipe - Chaat Hummus

Cook like a pro with Chef Kunal Kapur

10 minutes
Prep Time
15 minutes
Cook Time



  • 3 cups boiled chickpeas
  • salt to taste
  • 1 tsp black salt
  • 1 tsp Chaat masala
  • 1 tsp roasted cumin
  • 1 green chili chopped
  • 1/2 cup channa dal namkeen
  • 1 garlic clove
  • a few springs of mint
  • 1/2 cup of sey
  • 1/2 tsp chili powder
  • 1/4 cup olive oil
  • 1/4 cup lemon juice


  • 2 tbsp chopped onion
  • 2 tbsp chopped tomato
  • 1 tbsp chipped coriander
  • 1/2 green chili chopped
  • 1 tbsp channa dal namkeen 
  • 1 tbsp sey
  • 1 tsp chaat masala
  • A tiny pinch of salt
  • A dash of olive oil
  • 5-6 papdi

Tamarind Chutney

  • 1 cup tamarind pulp (thick)
  • 3/4 cup sugar
  • Salt to taste
  • 3/4 tsp black salt
  • 1/2 tsp chili powder
  • 2 tsp roasted cumin


HB Pro Juicer Mixer Grinder’s hi-speed blending creates soft & fluffy arabic mezze, giving a smooth rich texture with a blast of Indian street food flavors.

For Hummus

  1. Add all the ingredients into the 1 lt jar and put it on to the machine and secure it. Using the Pulse mode give a couple of blends. Now remove the top cap and add the cooled tamarind Add using the Preset mode press Blend, select Partial and press Start. Grind the hummus to a fine paste.
  2. Once the machine stops check if the hummus is a bit If yes then blend it again. At any point the hummus is getting sluggish to move, scrape the sides to get the contents to the center and you can add a dash of water or olive oil.
  3. Remove the hummus to a
  4. Separately in a bowl add chopped onions, tomatoes, coriander, green chilly, channa dal namkeen, sev, chaat masala, salt and olive oil. Mix them up and place them on to the Place the papdi on to the hummus or serve them on the side.

Note - If using the manual mode, grind at medium to high speed for a minute approx. scrape the sides and grind again till it becomes into a smooth puree.

For Tamarind Chutney

  1. In a pan add tamarind pulp, sugar, salt, black salt, chilly powder and roasted cumin along with with 3 cups of water.
  2. Bring it to a boil, simmer and cook till the chutney thickens. Remove from heat and cool it completely.



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