Indian Style Hummus Recipes

Steps:

• Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor; stream reserved bean liquid into the mixture as it blends until desired consistency is achieved.

Steps:

• Cut the tops of the lemons off and a little off the bottom so the lemons can sit upright. Hollow out the lemons and do this is a bowl to reserve the lemon juice. Place the hollowed out lemons in a plastic Ziploc bag and place in the refrigerator.
• Toast sesame seeds and set aside. Do the same with the cumin seeds or cumin powder and set aside. To toast cumin powder just place in a small frying pan on medium low heat. When it becomes fragrant, add cumin powder to food processor. I used cumin powder and ended using 1 tablespoon, but I really like cumin flavor.
• In a food processor,place ginger, jalapeno chilies (optional), cream cheese or tofu, and cooked chickpeas. Blend until smooth. If you are using canned chickpeas, make sure to drain well.
• Stop food processor and add toasted spices, sour cream (omit if making vegan) oil, onion powder and salt. Blend well. If sour cream was omitted, test consistency and add more oil if it is too thick. The consistency is up to your preference.
• Once incorporated, add desired amount of lemon juice, but be careful as the mixture can get too runny. Add salt to season.
• Remove hollowed out lemons from fridge and pipe in the mixture and place filled lemons on a plate.
• Add garnishes as desired.

Steps:

• Place garbanzo beans, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.

Steps:

• In a food processor, blend chickpeas, tahini, lemon juice, agave, turmeric, curry, garlic, chile, salt, pepper, and water until smooth.
• Once the hummus is smooth, add the raisins and pulse in the food processor until evenly distributed. *Don't over process the raisins*.
• If using raisins, you may want to cut back on the agave. Just use your judgment and personal preference. Same with the chile. I like it spicy, so I use more.
• If using cilantro, stir in by hand or just sprinkle over the top.
• You can easily cut this recipe in half.
• Store in the refrigerator.
• This is good with celery, carrots, all colors of bell peppers, spread on naan, pita chips, use in sandwich or wrap, etc.
• This recipe makes approximately 24 (2-tablespoon) servings (3 cups).

Steps:

• In a non-stick pan heat 1 tbsp of the oil, then fry the onion until soft and lightly browned. Remove from the heat and set aside to cool while you prepare the rest of the ingredients.
• Toast the spices for a couple of mins on a low heat, then remove from the heat and grind to make a powder. In a food processor, blitz together the chickpeas, lemon juice, tahini, spices, some salt, the coriander and red onion until smooth.
• Tip into a serving bowl and dress with the remaining olive oil. Warm the pitta breads and serve alongside the hummus.