Recipes

Recipe: APPETIZER WEEK: CUMIN CURRIED HUMMUS

Those who host holiday gatherings know that the finger foods make the event. This week, we'll offer appetizer ideas for those struggling to pull together party menus. This Indian-inspired dip comes from Cooking Light magazine.

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

DIRECTIONS

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.

Serve with warm pita wedges. Yield: 3 cups.

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