Podi Hummus: A Creamy Chickpea Dip With a Roasted Kick

A tin of chickpeas can do a lot more than wait for your next salad. This podi hummus recipe turns it into a creamy dip with a roasted, savoury kick.

Scoop it up with cucumber or warm roti wedges. Spread it inside a sandwich. It’s the sort of small kitchen job that makes lunch feel properly planned.

This is a podi twist on hummus. The chickpeas do most of the work, while the podi brings the seasoning. Start with a small amount, then taste.

What you’ll need

Makes: about 1½ cups, enough for 4 snack portions. Time: about 15 minutes with cooked chickpeas.

• 1½ cups soft cooked chickpeas, or one 400 g tin, drained and rinsed
• 1 tablespoon lemon juice, plus more to taste
• 1 tablespoon olive oil
• 2 teaspoons Rapidli Tamil Podi, plus a small pinch for serving
• 3 to 5 tablespoons cold water
• 1 small garlic clove, optional
• Chopped coriander for serving, optional
• Salt only if needed

The chickpeas should squash easily between your fingers. If they’re firm, simmer them in water until soft, then drain. The recipe uses cooked chickpeas throughout; dry chickpeas need soaking and cooking first.

How to make podi hummus

1. Put the chickpeas, lemon juice, oil, podi and optional garlic into a blender or food processor.
2. Add 3 tablespoons of cold water. Blend, stop and scrape down the sides, then blend again.
3. Add the remaining water a tablespoon at a time until the dip looks smooth and holds a soft swirl. Give the blender time rather than adding lots of water at once.
4. Taste a spoonful. Add more lemon or a small pinch of podi if you’d like. Check before adding salt because the blend already contains it.
5. Spoon into a shallow bowl. Finish with a light podi sprinkle and serve.

Getting a smoother dip

Soft chickpeas matter more than fancy equipment. If the skins bother you, rub the cooked chickpeas gently and remove the loose ones. You don’t need to peel every chickpea.

A small blender may struggle with a thick mixture. Stop it, scrape the sides and add a little water. Don’t keep running a motor that’s stuck.

Which podi works here?

Rapidli Tamil Podi is a useful starting point. Use Karnataka Podi for a coconut-and-garlic direction, or try a smaller amount of Andhra Podi if you want more heat.

Keep the first batch modestly seasoned. You can add another pinch at the table, but a heavy spoonful can take over the whole bowl.

Ways to serve it

Warm roti wedges are an easy choice. Cucumber sticks also work well. For lunch, spread a little inside a sandwich with crunchy vegetables.

If you’d prefer a curd-based dip another day, try our podi and curd idea. Cover and refrigerate any leftover hummus promptly. Stir before serving again.