Curry Hummus Flat Bread With Tomato Chutney Recipes

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SPICY CRUSHED HUMMUS



Spicy Crushed Hummus image

Provided by Bobby Flay

Categories     appetizer

Time 10m

Yield 4 cups

Number Of Ingredients 11

1 tablespoon canola oil
4 cloves garlic, finely chopped
1 jalapeno, finely diced
4 cups canned chickpeas, drained, rinsed and drained again
1/4 cup tahini
3 to 4 tablespoons olive oil
1 teaspoon toasted sesame oil
Juice of 1 lemon
1 teaspoon smoked paprika
2 tablespoons finely chopped fresh parsley
Baked lavash chips, for serving

Steps:

  • Heat the canola oil in a small saute pan over medium heat. Cook the garlic and jalapeno until soft, about 2 minutes.
  • Put 3 cups of the chickpeas in a food processor. Add the sauteed garlic and jalapeno, 3 tablespoons olive oil, sesame oil and lemon juice and process until smooth. If too tight, add the remaining 1 tablespoon olive oil. Add the remaining 1 cup chickpeas to the food processor and pulse a few times; the mixture should be chunky. Sprinkle the top with the smoked paprika and parsley. Serve with lavash chips.

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

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

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

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

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

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

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