Curried Hummus Food

CURRY HUMMUS FLAT BREAD WITH TOMATO CHUTNEY

Steps:

• For the tomato chutney: Heat the oil in a large saute pan over medium heat. Add the onions and cook until very soft and slightly caramelized. Add the garlic and cook 30 seconds. Add the tomatoes, 1/4 cup water, the vinegar, sugar, allspice, cinnamon and salt and pepper to taste and cook until the tomatoes soften and the mixture thickens, about 15 minutes. Remove from the heat and stir in the cilantro. Let cool to room temperature.
• For the hummus: Heat the oil in a medium saute pan over medium heat. Add the onions and cook until soft. Stir in the curry powder and cook for 1 minute. Add 1 cup water and cook, stirring constantly, until the water has almost completely evaporated. Stir in the cayenne and cool briefly.
• Put the chickpeas, curried onions, tahini, olive oil, honey and some salt and pepper in a food processor and process until smooth. Add the parsley and pulse to incorporate. Season with the lemon juice and more salt and pepper if needed.
• Heat a charcoal or gas grill to high for direct grilling. Brush the naan with some of the canola oil and season with salt and pepper. Grill until golden brown on both sides and slightly charred.
• Spread each piece of naan with some of the hummus and top with some of the chutney.

CURRIED HUMMUS

Steps:

• Put all ingredients in a food processor and blend until smooth. Serve (drizzled with olive oil, if desired) with pita chips.

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 HUMMUS

Steps:

• Place the currants in a small bowl of hot water to soak and plump up. Combine the chickpeas, water, lemon juice, tahini, olive oil, curry powder, ginger, and salt in a food processor and process until smooth. Transfer to a mixing bowl and do a FASS check. Add a spritz of lemon if it needs a little extra zing.
• Before serving, drain the currants thoroughly and stir them into the hummus.
• rebecca's notes
• For a time-saving trick, buy a 16-ounce container of premade organic hummus at the market and add curry powder, ginger, lemon juice, and currants, as above. This is a wonderful way to spice up a store-bought snack.
• storage
• Store in an airtight container in the refrigerator for 5 to 7 days.
• nutrition information
• (per serving)
• Calories: 180
• Total Fat: 5.7g (0.7g saturated, 2.6g monounsaturated)
• Carbohydrates: 27g
• Protein: 7g
• Fiber: 7g
• Sodium: 630mg

CURRY CURRANT HUMMUS

Steps:

• Combine chick peas, olive oil, crushed garlic, curry powder, lemon juice and water in a food processor or blender.
• Puree until smooth.
• Add salt to taste.
• Transfer to a bowl and gently stir in currants by hand.
• Cover with plastic wrap and chill at least 4 hour for flavours to blend.

CURRIED HUMMUS

Steps:

• Blitz the curried chickpeas (see recipe here) with the lime juice, tahini and coriander, adding enough water until you get to your desired consistency. Season to taste. Eat with cucumber or carrot sticks.

CURRY HUMMUS

Steps:

• Blend or pulse in a food processor until smooth.
• Add more coconut oil, olive oil, or water to loosen as needed, depending on how thick you want it. The end!