Everything in my kitchen is yellow. You see, this evening I made Cumin Curried Hummus from the November 2004 Cooking Light and bore witness to the remarkable staining power of certain spices. The flavor of the hummus comes out similar to Indian lentil dal, and let's just say I've never attempted to make my own dal but the hummus was ready in about 15 minutes flat. I served it with wedges of lavash and baby carrots for dipping.
Heat 1 tablespoon olive oil in a small skillet over medium heat. Add 3 garlic cloves, chopped; cook 30 seconds, stirring constantly. Add 1 tablespoon curry powder and 1/2 teaspoon cumin seeds; cook 30 seconds or until fragrant, stirring constantly. Place garlic mixture, 1/2 cup water, 3 tablespoons fresh lemon juice, 3/4 teaspoon salt, and 2 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained, in a food processor; process until smooth. Yield: 3 cups.Posted by astraea on November 13, 2004 | TrackBack