Yield: 3 cups
1 tablespoon olive oil
3 garlic cloves, chopped
1 tablespoon curry powder
1/2 teaspoon cumin seeds
1/2 cup water
3 tablespoon lemon juice
3/4 teaspoon salt
2 (15 1/2 ounce) cans chickpeas, rinsed and drained
Heat oil in a small skillet over medium heat. Add garlic to pan; cook 30 seconds, stirring constantly. Add curry and cumin; cook 30 seconds or until fragrant., stirring constantly. Place garlic mixture, 1/2 cup water, juice, salt, and chickpeas in a food processor; process until smooth.
From Cooking Light December 2007
No comments:
Post a Comment