Indian Hummus is a variation of the original Hummus recipe with origins in Lebanon and Syria. A great addition to your Indian Appetizer recipes or Vegan Menu.
Before you start this recipe and to gain some time, smash the garlic cloves under the flat of a knife. place them in foil, sprinkle some olive oil over them, (Raise the edges of the foil to prevent the oil running out over the working space.) Gather the edges of the foil securely together, and roast the garlic cloves in 375 degree hot oven for about 20 to 25 minutes or until they are soft and easily pushed out of their skin.
Once that's out of the way, put the garbanzo beans in the blender (food processor is best to do the job and requires less liquid to process the beans Mine was out of order when I was video taping this recipe.) Add 2 tbsp of water plus another 2 to 3 tablespoon of water To have smooth consistency, add the lemon juice, curry, cumin, chopped parsley and squeeze in the roasted garlic discard the skin.
Put the blender on and process the beans. Add few drops of hot sauce and few drops of sesame oil to the bean mixture process for few seconds more.
Add salt to season.
Transfer the Indian hummus into a serving bowl, place the bowl in the middle of a large flat dish and serve with oven dried pita chips.
So did you add this hummus recipe to your Indian appetizers menu? and if you did, what kind of changes if any did you make to this recipe. I would love to hear from you.
- 1 Can (15 Ounces) Garbanzo or Chick Peas
- 1/2 Teaspoon Curry
- 1/4 Teaspoon Cumin
- 1 Tablespoon Chopped Parsley
- 2 Tablespoons Water If using a food processing machine (Add 2 Tablespoon more if using a Blender)
- 2 Tablespoons Lemon or Lime Juice
- A little Hot Sauce
- A Little Sesame Oil
- 4 or 5 Garlic Cloves roasted
- Salt To Taste
- Some Olive Oil (To Roast the garlic cloves.)