Indian Spiced Hummus Recipes
SUPREMELY SPICY HUMMUS
I love to use this as a dip for pita bread.
Provided by Uncle Richard
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 15m
Yield 8
Number Of Ingredients 11
Steps:
- Combine tahini, olive oil, lemon juice, garlic, cayenne pepper, cumin, salt, sesame oil, and hot sauce in a food processor or blender; blend until very smooth, about 3 minutes. Add garbanzo beans and blend for 2 minutes. Add water and blend for 3 minutes more. Chill in refrigerator.
Nutrition Facts : Calories 120.4 calories, Carbohydrate 10.2 g, Fat 8 g, Fiber 2.3 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 275.7 mg, Sugar 0.1 g
HUMMUS-INDIAN STYLE
Hummus with an East Indian flair of curry and the spicy accent of Serrano chiles. The flavors blend well together in this recipe. I came up with this version of hummus after tiring of the same ol' flavors they sell in the stores. This is an easy, healthy recipe and can be served as an appetizer, sandwich spread, dip for snacking with veggies, or pita chips, anytime!
Provided by Piper Lee
Categories Lunch/Snacks
Time 15m
Yield 3 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a food processor, blend chickpeas, tahini, lemon juice, agave, turmeric, curry, garlic, chile, salt, pepper, and water until smooth.
- Once the hummus is smooth, add the raisins and pulse in the food processor until evenly distributed. *Don't over process the raisins*.
- If using raisins, you may want to cut back on the agave. Just use your judgment and personal preference. Same with the chile. I like it spicy, so I use more.
- If using cilantro, stir in by hand or just sprinkle over the top.
- You can easily cut this recipe in half.
- Store in the refrigerator.
- This is good with celery, carrots, all colors of bell peppers, spread on naan, pita chips, use in sandwich or wrap, etc.
- This recipe makes approximately 24 (2-tablespoon) servings (3 cups).
Nutrition Facts : Calories 234.9, Fat 6.6, SaturatedFat 0.9, Sodium 820.4, Carbohydrate 36.9, Fiber 7.6, Sugar 0.3, Protein 9.1
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
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