Hummus Amungus
Submitted by Squishy Lumpkin
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| prep time: 10 min | cooking time: 15 minutes | makes 6-8 servings as appetizer |
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| I make this dish very often when company comes over. It's a low-fat yummy tasting, different kind of hummus. Pretty easy too. |
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Equipment:
One 7 or 10" pan and a blender or food processor.
Ingredients
1 tsp. veg. oil
1 can (15 oz) chickpeas
1/2 c. onions, chopped
2-4 cloves garlic, minced
3 tomatoes, chopped
1 hot pepper, any variety, seeded
1 tsp. coriander
1/2 tsp. garam masala
1/2 tsp. cumin
1/8 tsp. cayenne
juice of 1 lime - adjust for more or less
Cilantro - 1/4 - 1/2 cup
Directions
saute the onions in oil for 5 minutes. Add the garlic and spices for an additional 1 - 2 minutes, stirring constantly to avoid sticking. Add the tomatoes, cover and lower heat to simmer for about 5 minutes.
Meanwhile, drain chickpeas, reserving liquid. Put in food processor with just enough liquid to blend.
Add the chickpeas to mixture on stove, then add lime and cilantro.
This recipe can be served hot or cold with pita or as a dip for vegetables. |
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Reviews (add your own)
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| sue miller wrote on Tuesday March 23rd, 2004 08:16 PM |
 four soybeans |
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The flavor in this dip is fresh and light, not usual heavy
gritty hummus. Isa, you do not mention when to add the pepper. |
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| Tofulish wrote on Tuesday November 07th, 2006 11:19 AM |
four soybeans |
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This should be called Yummus Amungus. Mmmmm. Its perfect hummus with a little twist. I served it on naan triangles, in honor of its South Asian inspiration. The recipe makes so much (and its even better the next day). |
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