Spiced Ghee Humus

Every time I dive into a new recipe, I’m learning something fresh—whether it’s a different technique, a surprising flavor combo, or just a new way to appreciate ingredients. Honestly, it’s like unlocking little culinary secrets with every dish.

One of my absolute favorite discoveries? The concept of chhonk from Indian cooking. If you haven’t tried it yet, let me put you on—it’s a game-changer. Chhonk is all about blooming spices in a fat, usually ghee, to really bring out their flavors and create a tasty, infused oil that you can drizzle on anything. Like, seriously, it’s pure magic.

So naturally, when I learned about chhonk, my mind went straight to hummus—because why not combine two of the most delicious things ever? Imagine your classic super smooth hummus, but with a drizzle of spicy, buttery oil on top. Pair that with some fresh veg and pita, and you’ve got something that’s not only unique but so good.

Combining different cultures in the kitchen is one of the best ways to keep cooking exciting and delicious. So don’t be afraid to mix it up—you never know what amazing flavors you might discover. Enjoy!

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Spiced Ghee Humus

This recipe combines smooth, creamy hummus with a flavorful chhonk—a spicy, buttery oil made by blooming spices in ghee—creating a delicious fusion that’s perfect for drizzling over hummus and serving with fresh veggies and pita. It’s a unique blend of cultural techniques that takes your hummus game to the next level.

Course: Snack

Keyword: healthy, quick, vegetarian

Servings: 6 People

Ingredients

Spiced Ghee (Chhonk)

• 1/3 cup ghee melted
• 1 tbsp Toasted sesame seeds
• 1-2 tsp red pepper flakes pending on your spice preference
• 1 tsp smoked paprika

Hummus

• 1 can (15 oz) chickepeas rinsed, and drained
• 1 lemon juiced
• 1 clove garlic
• 1 tsp salt diamond crystal kosher
• 1/2 cup tahini
• 2-4 tbsp ice cold water

Instructions

• Make your ghee: in a small heat proof bowl combine spice mixture. Gently heat ghee in a sauce pan and pour over spices. They will sizzle slightly. Set aside and hummus.
• In a large food processor combine chickpeas, lemon, garlic, tahini, salt and blend until mixture becomes thick and creaming. You may have to pause the food processor and scape down the sides a few times.
• While the food processor is running, drizzle 2 table spoons of ice water, scraping the food processor if needed. You make need to add more ice water, do so 1-2 spoon fulls at a time. This part will take time.
• Continue to blend until super smooth, make take 8-10 minutes.
• Assemble by spreading hummus onto a large platter and drizzle with spiced ghee. Serve with fresh pita and veg of your choice. Enjoy!