Curried Hummus And Vegetable Pinwheels Food

ROASTED VEGETABLE HUMMUS

Steps:

• Preheat oven to 400 degrees F.
• Toss the eggplant, bell pepper, onion and tomatoes in a bowl with the tablespoon of olive oil and 1/2 teaspoon of salt.
• Spread them in one layer on a baking sheet and roast for 30 to 40 minutes until the vegetables are very lightly browned and soft.
• Cool slightly and measure out 2 cups for this dish. Save any remaining roasted vegetables for another recipe, such as on a pizza for your lunch.
• In a food processor, place 2 cups cooked garbanzo beans, garlic, sesame tahini and 4 tablespoons olive oil.
• Process until the beans and garlic are almost completely ground.
• Add 2 heaping cups of the roasted vegetables to the processor along with the cumin, olives, salt and cayenne pepper. You can add more or less cayenne to suit your family's taste buds; I usually add at least another 1/4 teaspoon to ours.
• Process until almost smooth, leaving some texture and small bits of the roasted vegetables and olives showing through.
• Add more olive oil or some vegetable broth if you want to thin it out a bit.
• Taste for salt and pepper.
• Serve at room temperature.

CURRIED HUMMUS

Steps:

• Crush or mince garlic ahead of time before adding other ingredients to the food processor so that the garlic is evenly distributed.
• 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.
• With spatula, remove humus to your serving bowl and chill for two hours to set-up the flavors for maximum taste.
• Serve on toasted pita bread, as a vegetable dip or on top of your favorite crackers.

CURRIED PINWHEELS

Steps:

• Brush lavosh lightly with water and place between damp kitchen towels until softened enough to roll, about 20 minutes.
• Mix cream cheese, mayonnaise, mustard, garlic, and curry powder in bowl, spread about 3 tablespoons mixture on each lavosh.
• Combine remaining ingredients, except chutney, and sprinkle over cheese mixture.
• Roll lavosh tightly, wrap each roll in plastic wrap and refrigerate at least 4 hours. Cut each roll into 6 pieces, serve with chutney.