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Taj Tandoori Hummus
Introducing a flavorful dip with all the warmth of an Indian-style clay oven. Fragrant tandoori spices and sweet mango chutney blend with creamy Garbanzos, earthy cumin and bright lemon. Perfect served with crisp veggies and toasty naan bread.
- Prep Time
30 Mins
- Serves
6.75 Qts
INGREDIENTS
Taj Tandoori Hummus
- 13.5 cups Bush's® Best® Garbanzo Beans, Drained, Rinsed
- 2.25 cups Lemon Juice
- 9 Cloves Garlic, Fresh
- 13.5 Tbsp Tahini Paste
- 4.5 tsp Kosher Salt
- 4.5 tsp Cumin, Ground
- 1.25 cups Mango Chutney
- 3 Tbsp Tandoori Spice Mix, Prepared
- 1.25 cups Extra Virgin Olive Oil
- 2.25 cups Water
Garnish
- 2.25 tsp Tandoori Spice Mix
- 9 tbsp Mango Chutney
Dippers
- 1.25 lb. Baby Red Radish, Fresh
- 2.25 lb. Green Bell Peppers, Fresh
- 2.25 lb. Toasted Naan
INGREDIENTS
Taj Tandoori Hummus
- 13.5 cups Bush's® Best® Garbanzo Beans, Drained, Rinsed
- 2.25 cups Lemon Juice
- 9 Cloves Garlic, Fresh
- 13.5 Tbsp Tahini Paste
- 4.5 tsp Kosher Salt
- 4.5 tsp Cumin, Ground
- 1.25 cups Mango Chutney
- 3 Tbsp Tandoori Spice Mix, Prepared
- 1.25 cups Extra Virgin Olive Oil
- 2.25 cups Water
Garnish
- 2.25 tsp Tandoori Spice Mix
- 9 tbsp Mango Chutney
Dippers
- 1.25 lb. Baby Red Radish, Fresh
- 2.25 lb. Green Bell Peppers, Fresh
- 2.25 lb. Toasted Naan
DIRECTIONS
- HUMMUS: Combine all ingredients except olive oil and water in the base of a food processor. For larger yield recipe, divide ingredients into batches.
- Using the high-speed setting, slowly stream in olive oil and water. Blend for 1 minute. Stop to scrape the sides of the blender with a rubber spatula.
- Blend for another minute or until hummus is smooth and creamy. Transfer hummus to a plastic container and cover. Refrigerate until ready to use.
- PRESENTATION: For one platter, spread 1.5 cups of Taj Tandoori Hummus onto a shallow dish. Top each hummus platter with 1 Tbsp mango chutney and .25 tsp tandoori spice mix. Serve with 2 oz. baby red radish, 4 oz. green peppers, and 4 oz. toasted naan.
