Spicy Indian-Style Hummus
Spicy Indian-Style Hummus is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. This recipe makes 12 servings with 134 calories, 5g of protein, and 6g of fat each. For 44 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe is liked by 161 foodies and cooks. Head to the store and pick up ground coriander, red chilies, tahini, and a few other things to make it today. It is an inexpensive recipe for fans of middl eastern food. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by foodandspice.blogspot.com. Overall, this recipe earns a spectacular spoonacular score of 97%. Try Indian Style Spicy Couscous, Red onion & Indian-spiced hummus, and Kashmiri-Style leg of lamb – this Indian style of lamb is a real treat, everyone will think you are a gourmet chef for similar recipes.
Servings: 12
Ingredients:
pinch of asafetida
1/4 teaspoon cayenne
1 1/4 cups dried chickpeas
1/4 cup fresh chives, chopped
1-inch piece fresh ginger, chopped
1/2 cup fresh parsley or cilantro, chopped
2 cloves garlic, chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
fresh ground black pepper to taste
juice from 1 lemon
2 - 3 tablespoons olive oil (or more to achieve your desired consistency
2 fresh green or red chilies, seeded and chopped
1 teaspoon sea salt, or to taste
1/4 cup tahini
1 teaspoon turmeric
Equipment:
sauce pan
food processor
Cooking instruction summary:
Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a large saucepan. Cover with several inches of fresh water, bring to a boil, reduce the heat to medium-low and cover. Simmer for 1 to 1 1/2 hours or until the beans are buttery soft. Drain.In a food processor, combine all of the ingredients and process until you have a thick, smooth paste. You may need to add extra olive oil or a bit of water if you want a thinner paste. Makes 3 cups, nutrition information is based on 1/4 cup serving.
Step by step:
1. Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water with a little yogurt whey or lemon juice added.
2. Drain and rinse, then transfer to a large saucepan. Cover with several inches of fresh water, bring to a boil, reduce the heat to medium-low and cover. Simmer for 1 to 1 1/2 hours or until the beans are buttery soft.
3. Drain.In a food processor, combine all of the ingredients and process until you have a thick, smooth paste. You may need to add extra olive oil or a bit of water if you want a thinner paste. Makes 3 cups, nutrition information is based on 1/4 cup serving.
Nutrition Information:
covered percent of daily need
