The flavor of the hummus is similar to that of Indian lentil dal but is much easier to prepare. Serve with warm pita wedges. Cooking Light, NOVEMBER 2004. olive oil. garlic, curry powder, cumin seeds, water, fresh lemon juice, salt canned chickpeas (garbanzo beans) cvt
| 1 | tablespoon olive oil |
| 3 | garlic cloves, chopped |
| 1 | tablespoon curry powder |
| 1/2 | teaspoon cumin seeds |
| 1/2 | cup water |
| 3 | tablespoons fresh lemon juice |
| 3/4 | teaspoon salt |
| 31 | ounce canned chickpeas (garbanzo beans), rinsed and drained (95061) |
Heat oil in a small skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add curry and cumin; cook 30 seconds or until fragrant, stirring constantly. Place garlic mixture, water, and remaining ingredients in a food processor; process until smooth.Categories
Beans, Citrus, Snacks, American, Middle Eastern, Cocktail Party, Puree, Quick, Gluten-Free, Sugar-Free
| Nutrition Facts | ||||||
Serving Size 89.8g |
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Amount Per Serving |
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Calories 87 Calories from Fat
21 |
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% Daily Value* |
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Total Fat
2.3g 4%
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Saturated Fat
0.4g 2%
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Cholesterol
0mg 0%
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Sodium
428mg 18%
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Total Carbohydrates
13.3g 4%
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Dietary Fiber
5.2g 21%
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Sugars
0.6g |
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Protein
3.5g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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