Hummus with an Indian Twist
|Boiled chickpeas||400 Gram (Garbanzo Beans)|
|Garlic||3 Clove (15 gm)|
|Lemon juice||3 Tablespoon|
|Chopped mint||1⁄8 Cup (2 tbs)|
|Chopped coriander||1⁄8 Cup (2 tbs) (Cilantro)|
|Cumin powder||1 Teaspoon|
|Curd/Low fat cream||2 Tablespoon|
|Olive oil||2 Teaspoon (For Garnish)|
|Paprika pepper||1⁄2 Teaspoon (For Garnish)|
1.Put chickpeas, garlic, lemon juice, left over water of boiled chickpeas, mint and coriander, cumin powder and salt, in a processor or blender and process it to a smooth paste.
2. Whisk in the thick curd/yogurt/low fat cream into the paste just before serving. If you want to store it in the fridge for a couple of days, do not add the curd/cream.
3. Shift to serving dish. To garnish pour olive oil on it and sprinkle paprika pepper over it.
4. Serve at room temperature.
Serving size: Complete recipe
Calories 818 Calories from Fat 193
% Daily Value*
Total Fat 22 g34.3%
Saturated Fat 3.2 g15.8%
Trans Fat 0 g
Cholesterol 3.9 mg1.3%
Sodium 440.6 mg18.4%
Total Carbohydrates 123 g41.1%
Dietary Fiber 32.2 g128.8%
Sugars 22.1 g
Protein 38 g76.3%
Vitamin A 35.4% Vitamin C 57.1%
Calcium 30.3% Iron 77.7%
*Based on a 2000 Calorie diet