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Cumin Curried Hummus

Becky Luigart-Stayner; Cindy Barr
Yield 3 cups (serving size: 1/4 cup)
The flavor of the hummus is similar to that of Indian lentil dal but is much easier to prepare. Serve with warm pita wedges.

Ingredients

  • 1 tablespoon olive oil
  • 3 garlic cloves, chopped
  • 1 tablespoon curry powder
  • 1/2 teaspoon cumin seeds
  • 1/2 cup water
  • 3 tablespoons fresh lemon juice
  • 3/4 teaspoon salt
  • 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained

Nutrition Information

  • calories 82
  • caloriesfromfat 29 %
  • fat 2.6 g
  • satfat 0.2 g
  • monofat 1.4 g
  • polyfat 1 g
  • protein 3 g
  • carbohydrate 12.2 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 254 mg
  • calcium 27 mg

How to Make It

  1. Heat oil in a small skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add curry and cumin; cook 30 seconds or until fragrant, stirring constantly. Place garlic mixture, water, and remaining ingredients in a food processor; process until smooth.