Chaat Hummus

Blended Corn Soup Spiced with Curry Powder & Curry Leaves

Recipe - Chaat Hummus

Cook like a pro with Chef Kunal Kapur

10 -
Prep Time
10 minutes
Cook Time



  • 2 cups Sweet corn kernels (boiled)
  • 2 tbsp Butter
  • 1 tsp Cumin
  • 1 Bayleaf
  • 1/4 cup Onions chopped
  • 2 tsp Ginger chopped
  • 2 tsp Garlic chopped
  • 1 Green chilly


  • 2 sprigs Curry leaves
  • 1/2 tsp Turmeric
  • 2 tsp Curry powder
  • 1 tbsp Flour (all purpose)
  • Salt to taste
  • A pinch of Pepper powder
  • 4 cups Water
  • Garnishing with Chopped Spring onions
  • Popped corn for garnish & as accompaniment


HB Pro Juicer Mixer Grinder’s hi-speed blending creates soft & fluffy arabic mezze, giving a smooth rich texture with a blast of Indian street food flavours.

For Hummus

  1. Add all the ingredients into the 1 lt jar and put it on to the machine and secure it. Using the Pulse mode give a couple of blends. Now remove the top cap and add the cooled tamarind Add using the Preset mode press Blend, select Partial and press Start. Grind the hummus to a fine paste.
  2. Once the machine stops check if the hummus is a bit If yes then blend it again. At any point the hummus is getting sluggish to move, scrape the sides to get the contents to the centre and you can add a dash of water or olive oil.
  3. Remove the hummus to a
  4. Separately in a bowl add chopped onions, toma- toes, coriander, green chilly, channa dal namkeen, sev, chaat masala, salt and olive oil. Mix them up and place them on to the Place the papdi on to the hummus or serve them on the side.

Note - If using the manual mode, grind at medium to high speed for a minute approx. scrape the sides and grind again till it becomes into a smooth puree.

For Tamarind Chutney

  1. In a pan add tamarind pulp, sugar, salt, black salt, chilly powder and roasted cumin along with with 3 cups of
  2. Bring it to a boil, simmer and cook till the chutney thickens. Remove from heat and cool it
Sample Product Label
Back to top to the top button