Curry Hummus Food

CURRY HUMMUS

Curry Hummus image

Curry Hummus! smooth, creamy, and perfect for a healthy snack or in a wrap for an awesome lunch. gluten & dairy free. YUM.

Provided by Lindsay

Categories Dip

Time 10m

Number Of Ingredients 6

Ingredients

2 14-ounce cans chickpeas, drained and rinsed
1/2 cup coconut milk (more as needed)
1 1/2 tablespoons red curry paste
1 tablespoon curry powder
1 clove garlic
1 teaspoon sea salt

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!

Nutrition Facts : Calories 243 calories, Sugar 6.4 g, Sodium 258.1 mg, Fat 5.6 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 37.7 g, Fiber 7.4 g, Protein 12.2 g, Cholesterol 0 mg

CURRY HUMMUS FLAT BREAD WITH TOMATO CHUTNEY

Curry Hummus Flat Bread with Tomato Chutney image

Provided by Bobby Flay

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

2 tablespoons canola oil
1/2 yellow onion, thinly sliced
3 cloves garlic, minced
2 pints grape tomatoes
1/4 cup apple cider vinegar
3 tablespoons light brown sugar
Pinch of allspice
Pinch of cinnamon
Salt and freshly ground pepper
2 tablespoons chopped fresh cilantro
2 tablespoons canola oil
1/2 small yellow onion, finely diced
2 teaspoons mild curry powder
1/8 teaspoon cayenne powder
Two 15-ounce cans chickpeas, drained, rinsed and drained again
1/3 cup tahini
2 tablespoons olive oil
1 to 2 teaspoons honey
Salt and freshly ground pepper
1/4 cup chopped fresh parsley
Lemon juice, as needed
6 pieces naan
Canola oil, for brushing

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

Curried Hummus image

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.

Provided by Buckeye Chris

Categories Spreads

Time 15m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 (15 ounce) can low-sodium chickpeas, drained (garbanzo beans)
2 tablespoons lemon juice (half of a lemon)
1/4 cup reduced-fat peanut butter
1 garlic clove
1/8 cup fresh parsley leaves
1/8 cup fresh cilantro leaves
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon curry powder (add more if you like added heat)
1/2 teaspoon paprika
1/2 teaspoon cracked pepper
1 teaspoon red curry paste
1 tablespoon toasted sesame seeds

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.

Nutrition Facts : Calories 262.3, Fat 11.4, SaturatedFat 1.5, Sodium 591.3, Carbohydrate 31.9, Fiber 9.1, Sugar 5.4, Protein 10.4

CURRIED HUMMUS

Curried hummus image

Try this moreish curried hummus as an alternative to sugar-laden snacks in the afternoon. The recipe uses our curried chickpeas, which you could make ahead

Provided by Sophie Godwin - Cookery writer

Categories Snack

Time 5m

Number Of Ingredients 4

Ingredients

60g curried chickpeas (see recipe below)
juice of 1/2 lime
½ tbsp tahini
handful of coriander

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.

Nutrition Facts : Calories 153 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium

CURRY CURRANT HUMMUS

Curry Currant Hummus image

This is such a fantastic spin on traditional hummus. Try to make this several hours in advance if possible, the flavors will be much brighter and the currents will soften. Serve this with tortilla chips or pita bread. Add more garlic if you wish - Enjoy!

Provided by kelycarter_

Categories Lebanese

Time 5m

Yield 4 cups

Number Of Ingredients 8

Ingredients

2 (15 1/2 ounce) cans chickpeas, rinsed and drained
2 tablespoons olive oil
2 garlic cloves, crushed
4 teaspoons curry powder
6 tablespoons lemon juice, fresh
1/2 cup water
salt, to taste
1/2 cup dried currant

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.

Nutrition Facts : Calories 386.5, Fat 9.6, SaturatedFat 1.2, Sodium 660.7, Carbohydrate 66.7, Fiber 11.7, Sugar 12.7, Protein 12.1

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