Tuesday, January 11, 2011

Recipe: Cumin Curried Hummus

Surprise Surprise:  Cooking Light.  Apparently from the November 2004 issue, but I saw it on an email about healthy appetizers.   After tasting the hummus following the recipe exactly I made some additions.  I added a little more olive oil and lemon juice than originally called for.  I added a little tahini and white pepper.   I got some hot curry powder from Penzey's in Wisconsin for Christmas and it definitely gave it a great kick. 

1 tablespoon olive oil
3 garlic cloves, chopped (used bottled garlic)
1 tablespoon curry powder
1/2 teaspoon ground cumin seeds
1/2 cup water
3 tablespoons fresh lemon juice
3/4 teaspoon salt
2 (15.5oz) cans garbanzo beans, rinsed and drained

Heat oil in a small skillet/saucepan over medium heat.  Add garlic; cook 30 seconds, stirring constantly.  Add curry and cumin; cook 30 seconds or until fragrant, stirring constantly.  Place garlic mixture, water, and remaining ingredients in a food processor.  Process until smooth.

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