Spicy Indian-Style Hummus
You can never have too many middl eastern recipes, so give Spicy Indian-Style Hummus a try.
- Servings: 12
- Total cooking time:
Ingredients:
- pinch of asafetida
- 1/4 teaspoon cayenne
- 1 1/4 cups dried chickpeas
- 1/4 cup fresh chives, chopped
- 1-inch piece fresh ginger, chopped
- 1/2 cup fresh parsley or cilantro, chopped
- 2 cloves garlic, chopped
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- fresh ground black pepper to taste
- juice from 1 lemon
- 2 - 3 tablespoons olive oil (or more to achieve your desired consistency
- 2 fresh green or red chilies, seeded and chopped
- 1 teaspoon sea salt, or to taste
- 1/4 cup tahini
- 1 teaspoon turmeric
Instructions:
- Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water with a little yogurt whey or lemon juice added.
- Drain and rinse, then transfer to a large saucepan. Cover with several inches of fresh water, bring to a boil, reduce the heat to medium-low and cover. Simmer for 1 to 1 1/2 hours or until the beans are buttery soft.
- Drain.In a food processor, combine all of the ingredients and process until you have a thick, smooth paste. You may need to add extra olive oil or a bit of water if you want a thinner paste. Makes 3 cups, nutrition information is based on 1/4 cup serving.
