Curried Hummus And Vegetable Pinwheels Recipes

Steps:

• Brush lavosh lightly with water and place between damp kitchen towels until softened enough to roll, about 20 minutes.
• Mix cream cheese, mayonnaise, mustard, garlic, and curry powder in bowl, spread about 3 tablespoons mixture on each lavosh.
• Combine remaining ingredients, except chutney, and sprinkle over cheese mixture.
• Roll lavosh tightly, wrap each roll in plastic wrap and refrigerate at least 4 hours. Cut each roll into 6 pieces, serve with chutney.

Steps:

• Crush or mince garlic ahead of time before adding other ingredients to the food processor so that the garlic is evenly distributed.
• 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.
• With spatula, remove humus to your serving bowl and chill for two hours to set-up the flavors for maximum taste.
• Serve on toasted pita bread, as a vegetable dip or on top of your favorite crackers.

Steps:

• Blitz the curried chickpeas (see recipe here) with the lime juice, tahini and coriander, adding enough water until you get to your desired consistency. Season to taste. Eat with cucumber or carrot sticks.

Steps:

• Place a tortilla on a flat work surface. Spread 1/4 cup of the hummus over the tortilla, leaving a 3/4-inch border all the way around. Lay one-fourth of the spinach, carrot, cucumber, and mango over the hummus, then roll up into a tube, sushi style. Glue down the top edge with a smear of hummus. Trim the ends, then slice the roll in half on the diagonal or, alternatively, cut crosswise into 1-inch pinwheels. Repeat with the remaining ingredients.
• Store in a covered container in the refrigerator for 3 days.
• (per serving)
• Calories: 340
• Total Fat: 8.8g (0.8g saturated, 2.6g monounsaturated)
• Carbohydrates: 53g
• Protein: 12g
• Fiber: 10g
• Sodium: 835mg