Check out the Indian-Spiced Hummus (from Almost Vegan) calories and how many carbs in Indian-Spiced Hummus (from Almost Vegan). Learn all the nutrition facts about what you eat at GymAmerica.
Posted by
User
Thursday, May 17, 2012 at 2:33pm
filed under
Appetizers
Serving size: 1/8 cup
Recipe category: Appetizers
Prep time: 5 min
Cook time: 10 min
Difficulty: Easy
Calories: 65 (3% DV)
Fat: 2g (4% DV)
Carbohydrates: 9g (3% DV)
Protein: 3g (6% DV)
Ingredients: Makes 16 servings (2 cups)
15
ounces
3
2
tablespoons
3
tablespoons
1
tablespoon
1/2
teaspoon
1/2
teaspoon
1/4
teaspoon
1/8
teaspoon
Tip: Click on the ingredient links to learn the nutritional information for all the Indian-Spiced Hummus (from Almost Vegan) ingredients. The serving size for any ingredient in Indian-Spiced Hummus (from Almost Vegan) may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:
Put the chickpeas, garlic, and lemon juice in the bowl of a food processor. Pulse to combine. Turn on the food processor, stream in 1/4 cup cold water, and blend until semi-smooth. Stop and scrape down the sides of the bowl, then add the tahini and all the spices (but no salt). If you’ve never tried it, I recommend picking up some Madras curry powder. It’s so much more aromatic and deeply flavored than supermarket varieties. Pulse together. Turn the processor back on and stream in another 1/4 cup or so of cold water as it’s running. Stop and scrape down the sides again, then turn back on and purée for at least 3 minutes. Yes, it’s a long time, but trust me. After that, give it a taste, then add salt to your liking (I usually put in about a teaspoon) and purée for another 30 seconds. Transfer the hummus to a bowl or container and refrigerate for at least one hour, or overnight. The longer it sits, the more intense the flavors become—and that’s a good thing. The fragrant spices are enhanced by the punch of garlic and the mellow tahini in the background. Garnish it with a sprinkle of paprika and a drizzle of olive oil if you like. This may be the first hummus recipe I’ve posted, but it will not be the last. Yield: about 2 cups. 1 serving is approx. 1/8 cup