Ingredients
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1 (15 ounce) can low-sodium chickpeas
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2 tablespoons lemon juice (half of a lemon)
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1⁄4 cup reduced-fat peanut butter
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1 garlic clove
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1⁄8 cup fresh parsley leaves
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1⁄8 cup fresh cilantro leaves
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2 tablespoons extra virgin olive oil
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1 teaspoon salt
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1 teaspoon curry powder (add more if you like added heat)
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1⁄2 teaspoon paprika
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1⁄2 teaspoon cracked pepper
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1 teaspoon red curry paste
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1 tablespoon toasted sesame seeds
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Directions
Prep Time: 20 m | Cook Time: 15mins | Serves: 4
Curried Hummus, This recipe is an ideal and simple recipe for use in a food processor If curry isn’t your thing, you can easily substitute your favorite spices to kick up the heat, such as cayenne pepper, chili powder or hot sauce ”, This recipe is an ideal and simple recipe for use in a food processor If curry isn’t your thing, you can easily substitute your favorite spices to kick up the heat, such as cayenne pepper, chili powder or hot sauce
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Steps
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1
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Crush or mince garlic ahead of time before adding other ingredients to the food processor so that the garlic is evenly distributed. |
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2
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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. |
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3
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With spatula, remove humus to your serving bowl and chill for two hours to set-up the flavors for maximum taste. |
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4
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Serve on toasted pita bread, as a vegetable dip or on top of your favorite crackers. |
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