Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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This spread is equally good served warm or cold. Accompany with whole wheat crackers, toasted baguette slices, or raw vegetables, such as cauliflower. Also try it as a condiment in an Indian or Middle Eastern menu.

Lisë Stern
Recipe by Cooking Light June 2005


Recipe Summary test

1 1/4 cups (serving size: 1 tablespoon)


Ingredient Checklist


Instructions Checklist
  • Place water and garlic in a small saucepan; bring to a boil. Cook about 3 minutes or until reduced to 2 tablespoons. Add fire-roasted tomatoes, ground cumin, salt, curry powder, ground turmeric, and red pepper; cook 2 minutes over medium-low heat. Stir in beans; cook 2 minutes.

  • Place bean mixture in a food processor, and process until smooth.

Nutrition Facts

18 calories; calories from fat 6%; fat 0.1g; poly fat 0.1g; protein 0.9g; carbohydrates 3.3g; fiber 0.9g; iron 0.4mg; sodium 77mg; calcium 9mg.