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Hummus Chaat Dip is a fusion of Indian and Middle Eastern flavors. This easy, no-cook, vegan dip layers creamy hummus with crunchy bhel mix, soft chickpeas, fresh veggies, nutty tahini, spicy green and sweet tamarind chutneys, aromatic spices, and crispy sev. It comes together in under 30 minutes, and it’s the perfect crowd-pleaser for entertaining or casual snacking.
Hummus Chaat Dip
Each year, I host both a potluck Friendsgiving and Thanksgiving, and although it’s a potluck, I usually end up doing the bulk of the work. To save time and effort, I wanted to create an easy Indian fusion chaat dip that would make hosting a breeze – and that’s how this Hummus Chaat Dip was born.
In the past, I’ve blended Indian and Mexican flavors, Indian and Italian flavors, but I rarely mix Indian and Middle Eastern flavors, so this was a first for me.
This dip captures all those classic chaat flavors, much like my Papdi Chaat and Bhel Puri with Chana, with a creamy hummus layer and a drizzle of tahini. It’s also a great complement to my Masala Mac and Cheese, Tikka Masala Pasta, and other Thanksgiving recipes. I hope it finds a place on your holiday table.
More Dips for Entertaining
Ingredients You’ll Need
- Hummus – Use your favorite store-bought original hummus. Stick to a classic hummus so the dip’s flavors really stand out.
- Canned Chickpeas – Use canned chickpeas (rinsed & drained). The chickpeas will be added along with the chopped veggies.
- Tahini – Use a good-quality store-bought tahini. I love Soom Foods.
- Cilantro Mint Chutney – Use my cilantro chutney recipe and add a 1/4 cup of mint leaves.
- Tamarind Chutney – I used store-bought tamarind chutney. I love Deep Foods.
- Bhel Mix & Sev – You can easily find bhel mix and sev at the Indian grocery store. I used Bombay Bhel Mix and thin sev.
- Ground Spices – You’ll need kala jeera (dry roasted cumin or regular is fine), chat masala, Indian red chili powder (or cayenne), and kala namak (black salt).
*See the recipe card below for full information on ingredients and quantities.*
Variations
- Veggies: Feel free to add or swap other veggies. You can use scallions instead of red onions. You may also add red or green bell peppers to this dip. Tomatoes would be a great addition too, just make sure you drain them before adding to prevent the dip from getting watery.
- Tzatziki: Tzatziki would be a great addition to this recipe. Add it right after the hummus as seen in step 1.
Let’s Make Hummus Chaat Dip
Step 1. Add a few dollops of creamy hummus to a serving platter.
Step 2. Spread the hummus and sprinkle paprika on top.
Step 3. Add a handful of Bombay bhel mix.
Step 4. Next, add some chickpeas along with chopped veggies – red onions and cucumber. Also, sprinkle kala jeera, chat masala, red chili powder, and kala namak on top.
Step 5. Next, drizzle a couple of tablespoons of tahini, then add the green and tamarind chutneys.
Step 6. Garnish with thin sev and chopped cilantro.
Step 7. A squeeze of lemon juice.
Step 8. Cover the platter with plastic wrap and refrigerate for 1 hour to allow the flavors to meld before serving.
Recipe Tip
- Refrigerate Dip for at least 1 hour before serving. This allows the flavors to meld before serving.
Serving Suggestions Storage
- Serving: This hummus chaat dip is best enjoyed with papdi or pita chips for that classic crunch. You can also serve it with tortilla chips, warm pita bread, or naan for a fun twist.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’ve already assembled the dip on a platter, tightly cover it with plastic wrap to keep it fresh.
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
Hummus Chaat Dip
INGREDIENTS
- 7.5 ounces original hummus flavor, your favorite brand
- 1/3 tsp paprika
- 1/3 cup Bombay bhel mix, I like Surati
- 1/2 cup canned chickpeas, rinsed & drained
- 1/3 cup red onion, chopped
- 1/3 cup cucumber, chopped
- 1/2 tsp chat masala
- 1/2 tsp kala jeera / roasted cumin
- 1/2 tsp red chili powder
- 1/4 tsp kala namak / black salt
- 2 tbsp tahini, drizzle
- 3 tbsp tamarind chutney
- 2-3 tbsp green chutney
- 1/3 cup thin sev, I like Garvi Gujrat
- 2 tbsp cilantro, chopped
- Sprinkle of paprika
INSTRUCTIONS
- Start by spreading creamy hummus on a serving platter and sprinkling a little paprika over the top. Add a handful of Bombay bhel mix, then layer on chickpeas, chopped red onion, cucumber, and a pinch of kala jeera, chaat masala, red chili powder, and kala namak for that classic chaat flavor.
- Next, drizzle tahini over the toppings, followed by green and tamarind chutneys. Finish with a garnish of sev, fresh cilantro, and a squeeze of lemon juice. Cover the platter and refrigerate for about an hour to let the flavors meld before serving.
