RED ONION & INDIAN-SPICED HUMMUS
A hummus is a perfect starter for sharing. This one is spiked with gentle spices, guaranteed to rouse the senses
Provided by Deena Kakaya
Categories Condiment, Snack
Time 25m
Number Of Ingredients 9
Steps:
- In a non-stick pan heat 1 tbsp of the oil, then fry the onion until soft and lightly browned. Remove from the heat and set aside to cool while you prepare the rest of the ingredients.
- Toast the spices for a couple of mins on a low heat, then remove from the heat and grind to make a powder. In a food processor, blitz together the chickpeas, lemon juice, tahini, spices, some salt, the coriander and red onion until smooth.
- Tip into a serving bowl and dress with the remaining olive oil. Warm the pitta breads and serve alongside the hummus.
Nutrition Facts : Calories 314 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.69 milligram of sodium
SPICED SWEET ROASTED RED PEPPER HUMMUS
Serve with pita bread-you can cut pita bread into wedges and toast it for a different taste sensation. Tahini is a sesame paste, you can usually find it in the Mediterranean section of your grocery store.
Provided by MARBALET
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
- Sprinkle the hummus with the chopped parsley before serving.
Nutrition Facts : Calories 64.2 calories, Carbohydrate 9.6 g, Fat 2.2 g, Fiber 2.1 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 370.3 mg, Sugar 0.2 g
INDIAN STYLE HUMMUS
A really tasty and exotic party dip. Seriously this dip has so many applications. I like it with pita chips and of course crudites, but I have also used in place of the yolk in a deviled egg or slathered on toast with a slice of avocado...really the possibilities of this hummus are endless. This could be made vegan with olive oil and or firm tofu in place of the dairy. The consistency is a preference, I like it a bit thicker so just keep that in mind if you are altering ingredients.
Provided by ConcettaRusso
Categories < 30 Mins
Time 25m
Yield 1 pint
Number Of Ingredients 11
Steps:
- Cut the tops of the lemons off and a little off the bottom so the lemons can sit upright. Hollow out the lemons and do this is a bowl to reserve the lemon juice. Place the hollowed out lemons in a plastic Ziploc bag and place in the refrigerator.
- Toast sesame seeds and set aside. Do the same with the cumin seeds or cumin powder and set aside. To toast cumin powder just place in a small frying pan on medium low heat. When it becomes fragrant, add cumin powder to food processor. I used cumin powder and ended using 1 tablespoon, but I really like cumin flavor.
- In a food processor,place ginger, jalapeno chilies (optional), cream cheese or tofu, and cooked chickpeas. Blend until smooth. If you are using canned chickpeas, make sure to drain well.
- Stop food processor and add toasted spices, sour cream (omit if making vegan) oil, onion powder and salt. Blend well. If sour cream was omitted, test consistency and add more oil if it is too thick. The consistency is up to your preference.
- Once incorporated, add desired amount of lemon juice, but be careful as the mixture can get too runny. Add salt to season.
- Remove hollowed out lemons from fridge and pipe in the mixture and place filled lemons on a plate.
- Add garnishes as desired.
Nutrition Facts : Calories 1009.2, Fat 70.9, SaturatedFat 21.1, Cholesterol 81.2, Sodium 3265.6, Carbohydrate 82.5, Fiber 19.6, Sugar 7.4, Protein 23.2
INDIAN SPICED ONIONS
Spicy onions just like the ones served in Indian restaurants as a side dish! Delicious served with crispy pappadums as a starter for any Indian meal!
Provided by CELTICFANMAN
Categories Appetizers and Snacks Spicy
Time P1DT5m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, stir onion and ketchup until onion is thinly and evenly coated. Mix in the lemon juice. Season with sugar, cilantro, fenugreek and chili powder, and mix thoroughly. Cover, and chill for 24 hours. This allows the lemon juice to neutralize the onion flavor slightly.
Nutrition Facts : Calories 27.5 calories, Carbohydrate 6.6 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.5 g, Sodium 35.7 mg, Sugar 5.5 g
HUMMUS PIZZA WITH CARAMELIZED ONIONS AND ROASTED RED PEPPERS
Make and share this Hummus Pizza With Caramelized Onions and Roasted Red Peppers recipe from Food.com.
Provided by Karina A
Categories Vegetable
Time 40m
Yield 1 pizza, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- Cook the onions in the balsamic vinegar on med heat until they are sticky and caramelized (about 15 minutes).
- Spread the hummus on the pizza crust.
- Top with caramelized onions.
- Then lay the red peppers on top in rows to form a pattern.
- Sprinkle the rosemary on top and bake for 10-12 minutes until crust browns. *If you made your own crust you will need to bake the crust for 10 minutes, take it out and add the toppings, then bake for 10-12 more minutes.*.
Nutrition Facts : Calories 75.2, Fat 3.2, SaturatedFat 0.5, Sodium 507.9, Carbohydrate 9.9, Fiber 2.9, Sugar 1.8, Protein 3.1
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