Chana Masala Hummus- Putting Up with ErinChana Masala Hummus- Putting Up with Erin

I’m having a pickle party! Tonight! People, pickles, pickletinis, pickle-backs! I’m pretty dang excited. While frantically cleaning and preparing goods for tonight (all in the midst of the impending storm of the century that is hitting the NE tonight), I figured I’d get creative with my jarred goods… more recipes to come. Originally when I put up canned chana masala earlier this summer, it was with the intentions of canning hummus. Turns out you can’t put up tahini (even though the jars were pressure canned) due to the sesame oils. This hummus recipe is intended to include this canned chana masala recipe… BUT, if you aren’t trying to make the pressure canned masala recipe, you can simply add the raw ingredients (tomatoes, spices, garlic, etc.) to the hummus before you process it. Yum.

Chana Masala Hummus- Putting Up with Erin

On another note, what do you all know about keeping your harvest all year round? While my site focuses on food preservation through canning, pickling, and fermentation, there are so many other ways to preserve your summer harvest through the wintertime. recently put together a great article with some catchy info-graphics illustrating what types of foods are best for different ways of preservation.

Chana Masala Hummus- Putting Up with Erin

Chana Masala Hummus

Yield: 1 quart


  • 2 pints Canned Chana Masala Chickpeas
  • 4 Tbsp tahini
  • 1 tsp fresh lemon juice
  • 1 tsp kosher salt
  • paprika (for garnish)
  • garam masala (for garnish)
  • fresh cilantro (for garnish)


  1. Combine all ingredients in a wide mouth quart jar.
  2. Using an immersion blender process until smooth.
  3. Garnish with garam masala powder, paprika, and fresh cilantro.
  4. Serve room temperature or cold with veggies, pita chips, etc.

1 response to Chana Masala Hummus

  1. Do you use the entire content of the Chana Masala Chickpeas to the hummus? I am thinking you do because I do not see any olive oil being used.

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