This spicy Indian curry hummus is made from blended chana masala seasoned chickpeas, with a hint of of tomato, and lots of garlic, cilantro and ginger.
Course:
Appetizer
Cuisine:
American, Indian, Mediterranean
Author: Alissa
-
1-14
oz.
can or 1 ¾ cups cooked chickpeas
rinsed and drained
-
½
cup
fresh cilantro
-
¼
cup
olive oil
-
3
garlic cloves
-
1
inch
piece fresh ginger
peeled
-
2
tbsp.
tomato paste
-
1
tbsp.
lemon juice
-
1
tsp.
Asian chili paste
or to taste
-
1
tsp.
garam masala
-
½
tsp.
ground cumin
-
¼
tsp.
turmeric
-
¼
tsp.
salt
-
¼
tsp.
black pepper
-
Place all ingredients into food processor and blend until smooth, stopping to scrape down sides of bowl as needed.
-
Serve with naan or pita bread.