Curried Hummus

niedziela, 9 lutego 2014

Curried Hummus

Time: 15 mins


  • 1 (15 ounce) can low-sodium chickpeas, drained (garbanzo beans)
  • 2 tablespoons lemon juice (half of a lemon)
  • 1/4 cup reduced-fat peanut butter
  • 1 garlic clove
  • 1/8 cup fresh parsley leaves
  • 1/8 cup fresh cilantro leaves
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon curry powder (add more if you like added heat)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cracked pepper
  • 1 teaspoon red curry paste
  • 1 tablespoon toasted sesame seeds


  • 1 Crush or mince garlic ahead of time before adding other ingredients to the food processor so that the garlic is evenly distributed.
  • 2 Add all ingredients to your food processor and process until mixture has a smooth texture (about a minute). You may need to stop half-way through to scrape the sides of the bowl with a spatula so that larger chunks are pureed.
  • 3 With spatula, remove humus to your serving bowl and chill for two hours to set-up the flavors for maximum taste.
  • 4 Serve on toasted pita bread, as a vegetable dip or on top of your favorite crackers.

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