Cumin Curried Hummus

Becky Luigart-Stayner; Cindy Barr

The flavor of the hummus is similar to that of Indian lentil dal but is much easier to prepare. Serve with warm pita wedges.

Yield: 3 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 82
  • Calories from fat: 29%
  • Fat: 2.6g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1g
  • Protein: 3g
  • Carbohydrate: 12.2g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 254mg
  • Calcium: 27mg

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

Preparation

  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.
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