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Indian Spiced Hummus & All The Puree

February 16, 2017 by Andrea Shome Leave a Comment

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Wisdom teeth, ugh. But hummus, YAS!

I thought I was going to escape this dreaded surgery but alas it was not so. My last trip to the dentist they should be I should have them out as soon as possible…blah! Well I went ahead and did it and here we are, 2 teeth less wise. Cue pureed foods.

First stop was a green smoothie. Thank you husband for the help!! I did my usual (spinach // almond milk // banana // almond butter // cinnamon) and added avocado. I knew I wouldn’t be able to have much else for the day so I tried to make it as filling as possible!

Then Netflix. Then, SOUP! This Thai pumpkin soup took all of 5 minutes to get together and was a warm welcome to get started. I put the mini recipe on my Insta. High level summary: delicious, easy, one pot, and potentially no actual measuring required. Win.

Okay, back to the hummus! We had pumpkin and chickpeas in the pantry so I knew something hummus-y would happen sooner rather than later. And of course I’m always trying to sneak more turmeric into meals, so cue ideas of Indian spiced hummus. I started with chickpeas:

Added all the spices, ginger, tahini + olive oil:

And then pureed in the Ninja!! This is a pretty simple recipe; you could add cilantro, tomato, and/or sesame seeds on top – I kept it simple so nothing would bother my teeth. I did end up adding a few tablespoons of water to make it a bit smoother. You could do this, or more olive oil for a bit of a richer taste.

This will definitely keep for a few days in the fridge so make ahead for a quick and healthy snack for the week. It makes a lot more than a container of store bought hummus!!

Print Pin

Indian Spiced Hummus

A light curry flavor spices up this hummus. Make it as spicy as you'd like by adjusting the red pepper! Great with naan, veggies, and of course on toast.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 1 14 ounce can chickpeas or 1 3/4 cups chickpeas, rinsed and drained
  • 3 Tablespoons olive oil
  • 2 Tablespoons tahini
  • 1 Tablespoon lemon lime works too
  • 1 inch peeled fresh ginger
  • 1 teaspoon garam masala
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground black pepper
  • Salt to taste
  • Crushed red pepper flakes to taste.

Instructions

  • Place all ingredients in a blender or food processor and combine until smooth, stopping and scraping down the sides as needed.
  • If the hummus is a little chunky (may depend on your blender), add a little water or more olive oil to thin it out. I ended up about about 3 Tablespoons of water.
  • Garnish with more turmeric, red pepper flakes and then erve with veggies, pita, naan, or slather on an avocado toast!

Bon appétit!

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Filed Under: Other, Recipes Tagged With: Chickpeas, Hummus, Indian

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About Me

Hi, I’m Andrea! I’m here to inspire you to make healthy and delicious food. I’m all about balance so you’ll find a little bit of everything here in my blog. Read More

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