Blazing summer temperatures call for something simple with minimal amount of preparation and cooking. Hummus is always a summertime favorite and because I like a bit of kick to my meals, I present my readers with a spicy version. A great appetizer or a meal just on its own served with fresh vegetables, lightly toasted pita triangles or pappadams, this is a must try summer dip.
| Spicy Indian-Style Hummus |
Recipe by Lisa Turner
Cuisine: Indian
Published on July 11, 2012
Hummus made with Indian spicings
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Ingredients:
- 1 1/4 cups dried chickpeas
- 1/2 cup fresh parsley or cilantro, chopped
- 2 cloves garlic, chopped
- 1-inch piece fresh ginger, chopped
- 1/4 cup tahini
- 2 tablespoons almond butter (optional)
- juice from 1 lemon
- 2 fresh green or red chilies, seeded and chopped
- 1 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne
- pinch of asafetida
- 1/4 cup fresh chives, chopped
- 1 teaspoon sea salt, or to taste
- fresh ground black pepper to taste
- 2 - 3 tablespoons olive oil (or more to achieve your desired consistency
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 approximately 3 cups |
More dips and spreads from Lisa's Vegetarian Kitchen:
Cream Cheese and Caramel Strawberry DipMarinated Sun-Dried Tomato Hummus with OlivesTurkish Yogurt HummusSpicy Sun-Dried Tomato PasteOn the top of the reading stack: various bits and pieces
Audio accompaniment:
James Holden
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