Spicy Indian-style hummus
Garlic, fresh ginger, garam masala and turmeric add a spicy flair of flavours to this Indian-style hummus recipe. Once you see how easy it is to make your own fresh hummus with canned chickpeas and yogourt, you'll never go back to store-bought! Serve this spicy chickpea dip with assorted vegetables for a healthy alternative to chips and dip.
Yield: 3 cups
Nutrition facts: Per ¼ cup serving: 68 calories, 1.8 g fat, 10 g carbohydrates (1.8 g fibre), 3 g protein, 341 mg sodium
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Ingredients
- 1 Tbsp. olive oil
- 2 cloves garlic, peeled and smashed
- 1 piece fresh ginger (1½ in.), peeled and thinly sliced (1 Tbsp.)
- 2 scallions thinly sliced
- ¾ tsp. garam masala or mild curry powder
- ½ tsp. turmeric
- ½ tsp. salt
- 2, 15 oz. cans chickpeas, rinsed and drained
- 6 oz. plain low-fat yogourt
- 2 tsp. lemon juice
Directions
- In small skillet, heat olive oil over low heat. Add garlic, ginger slices and scallions, and cook over low heat, stirring occasionally, until scallions have wilted, about 2 minutes. Add garam masala (or curry powder), turmeric and salt, and stir to coat.
- Transfer ginger-garlic mixture to food processor, along with chickpeas, yogourt and lemon juice. Process chickpeas to smooth puree, about 1 minute. Serve with assorted cut-up vegetables, such as orange and yellow bell peppers, fresh fennel, endive, celery and carrots.