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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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A curried hummus from brief vegetarian phase, you can adjust the intensity of the heat by the amount of the red or yellow curry powder you use. Ingredients:
1 (15-ounce) can chickpeas (garbanzo beans), rinsed, drained |
3 tablespoons tahini (ground sesame seed paste) |
3 roasted garlic cloves, mashed* (quick roast instructions below) |
1 teaspoon ground coriander |
1 1/2 teaspoon ground cumin |
1 teaspoon red or yellow curry powder |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
zest and juice of a small lemon |
3 tablespoons olive oil or more to taste |
diced tomato |
toasted pine nuts |
Directions:
1. Place ingredients in a food processor and blend until smooth.
2. Add water or more olive oil to achieve desired consistency, if necessary.
3. Transfer to a serving bowl and garnish with diced tomatoes and pine nuts in a decorative pattern
4. Serve with warm baked pita wedges, juicy crisp jicama cut into sticks, whole red radishes. carrot and celery sticks.
5. *To roast garlic cloves, break them apart from a head of garlic. Leave the peel on and roast in a pie tin or on a cookie sheet at 450 degrees F. for 10 minutes or until the skins are golden and the garlic flesh is soft.
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