Spicy Indian Style Hummus Food

SPICY HUMMUS

Steps:

• Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Place the hummus in a serving bowl and drizzle Sriracha over the top. Sprinkle with the pine nuts and a drizzle of olive oil.

SPICY GARLIC HUMMUS

Steps:

• Process garbanzo beans, tahini, chili pepper, garlic, and lemon juice in a food processor or blender (I use a mini-chopper) until smooth.
• Add water as needed to achieve the consistency you prefer.
• Place mixture into a glass bowl.
• Stir in cumin, cayenne pepper, paprika, salt and black pepper.
• Cover and refrigerate for at least a couple of hours.
• The flavor improves greatly if given this time to develop.

INDIAN SPICED HUMMUS

Steps:

• First combine the spices (turmeric, garam masala, cumin seeds, and cayenne) in a small, dry pan and toast over medium heat for about 45 seconds until very fragrant. Remove from the heat.
• In a food processor, combine the chickpeas (drained and rinsed from the can), tomato paste, toasted spices, salt, garlic, and ginger. Blend while slowly adding the olive oil. If your processor doesn't allow for adding oil while it is on, you can just add it in batches, scraping down the sides of the bowl in between.
• Blend until very smooth. Top with a big squeeze of fresh lemon juice and about tablespoon or a little less of chopped cilantro.

INDIAN STYLE HUMMUS

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.

SPICY HUMMUS

Steps:

• Put all the ingredients in the food processor and blend until smooth. Refrigerate for up to 4 days.

SPICY HUMMUS

Steps:

• Drain 1 can of chick peas and use the other with the liquid.
• Add ingredients to blender in order listed.
• Mixture will be very thick and may need tamping.
• Blend until smooth.
• Taste, and adjust seasoning to your liking.
• This makes a large batch of hummus. It keeps very well in the fridge.