Ingredients:
- asafetida - 1 pinch
- cayenne - 0.25 teaspoon
- chickpeas - 1.25 cups
- chives - 0.25 cup
- ginger - 1 inch
- parsley - 0.5 cup
- garlic - 2 cloves
- ground coriander - 0.5 teaspoon
- ground cumin - 0.5 teaspoon
- ground pepper - 12 servings
- juice of lemon - 1
- olive oil - 2 tablespoons
- chilies - 2
- sea salt - 1 teaspoon
- tahini - 0.25 cup
- turmeric - 1 teaspoon
Spicy Indian-Style Hummus
Ready in: 45 minutes
Servings: 12
Diets: gluten free,dairy free,lacto ovo vegetarian,vegan
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.