Curried Hummus

Name: Curried Hummus
Ingredients: 1 (15 ounce) can low-sodium chickpeas, drained (garbanzo beans); 2 tablespoons lemon juice (half of a lemon); 1/4 cup reduced-fat peanut butter; 1 garlic clove; 1/8 cup fresh parsley leaves; 1/8 cup fresh cilantro leaves; 2 tablespoons extra virgin olive oil; 1 teaspoon salt; 1 teaspoon curry powder (add more if you like added heat); 1/2 teaspoon paprika; 1/2 teaspoon cracked pepper; 1 teaspoon red curry paste; 1 tablespoon toasted sesame seeds

13 ingredients

4 steps

Ingredients

1 (15 ounce) can low-sodium chickpeas, drained (garbanzo beans)
2 tablespoons lemon juice (half of a lemon)
1/4 cup reduced-fat peanut butter
1 garlic clove
1/8 cup fresh parsley leaves
1/8 cup fresh cilantro leaves
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon curry powder (add more if you like added heat)
1/2 teaspoon paprika
1/2 teaspoon cracked pepper
1 teaspoon red curry paste
1 tablespoon toasted sesame seeds

Directions

1

Crush or mince garlic ahead of time before adding other ingredients to the food processor so that the garlic is evenly distributed.
2

Add all ingredients to your food processor and process until mixture has a smooth texture (about a minute). You may need to stop half-way through to scrape the sides of the bowl with a spatula so that larger chunks are pureed.
3

With spatula, remove humus to your serving bowl and chill for two hours to set-up the flavors for maximum taste.
4

Serve on toasted pita bread, as a vegetable dip or on top of your favorite crackers.