* Exported from MasterCook *
Curried Hummus Spread - 24g Carbohydrate; 3g Dietary Fiber
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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15 ounces cooked garbanzo beans -- (1 can) or chickpeas, drained
1 garlic clove -- to 2 cloves, minced
1 small dried red chile pepper -- crumbled
juice of 1 medium lemon -- to 2 medium lemons
1/2 teaspoon ground cumin
1 1/2 teaspoons curry powder
6 tablespoons olive oil -- to 7 tablespoons
salt and freshly ground pepper to taste
Place the chickpeas, garlic, chile, lemon juice, cumin and curry powder in the bowl of a food processor and blend until the mixture begins to bind together. With the machine running, gradually stream in the oil and blend until the oil is incorporated and the spread is almost smooth. Season with salt and pepper.
Makes about 1 1/4 cups (5 one-quarter cup servings).
In traditional hummus, we expect a mix of chickpeas, garlic, and olive oil. This recipe is a great alternative with the smoky-sweet flavors of curry and cumin. Adjust the amounts of lemon, garlic, and oil to suit your taste. The dried chile adds kick, so feel free to omit it, or turn it up a notch by adding more!
SERVING SUGGESTIONS:
1. Serve with baked pita crisps or crudites.
2. Dollop over grilled vegetables.
3. Spread in fresh pita pockets and add your favorite vegetables for a great sandwich.
Cuisine:
"Indian"
Source:
"Pestos, Tapenades and Spreads: 40 Simple Recipes for Delicious Toppings, Sauces & Dips by Stacey Printz, 2009."
S(Formatted by Chupa Babi):
"Dec 2009"
Yield:
"1 1/4 cups"
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Per Serving (excluding unknown items): 287 Calories; 19g Fat (56.8% calories from fat); 8g Protein; 24g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 1 1/2 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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