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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 237g Recipe makes 4 cups) |
||
| Calories 377 | ||
| Calories from Fat 144 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.0g | 24% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 10.4g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 928mg | 38% | |
| Potassium 398mg | 11% | |
| Total Carbohydrate 49.4g | 16% | |
| Dietary Fiber 9.6g | 38% | |
| Sugars 0.3g | ||
| Protein 10.7g | 21% | |
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Curried Chickpea Spread
By: mermaidmagic
Jan 28, 2005
Another recipe from The Vegan Chef
4 cups
Ingredients
- 2 (15 ounce) cans chickpeas, rinsed,and drained
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup freshly chopped cilantro
Directions
1
In a food processor, place the chickpeas, olive oil, lemon juice, curry powder, cumin, garlic powder, and salt, and process until smooth.2
Add the cilantro and pulse a few times to combine.3
Transfer the curried chickpea spread to a bowl.4
Serve as a dip or spread for vegetables, crackers, pita crisps, or bread, or as a sandwich filling.
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- Course > Appetizers > Spreads
- Main Ingredient > Beans > Chick peas/Garbanzos
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Technique > No Cook
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Free of... > Egg-free
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Featured Reviews for This Recipe
From: LonghornMama
On Feb 22, 2005
I loved this! Only change I made was to add just a touch more lemon juice and olive oil. I ate it right away on crackers and carrot sticks, if I'd had pita bread, I would have used it as a filling. I do think making this ahead of time and allowing the flavors to blend is preferable. I'm always on the lookout for flavorful meatless meals that my husband will enjoy and this fits the bill. Thanks, mermaidmagic!
From: justcallmetoni
On Feb 22, 2005
Taking a cue from Sylvie, I let this sit overnight before serving it with crudite. The curry was still a little too mild in flavor and the cilantro stood out a bit too much. Thinking I'll a bit more curry powder and see if that bumps it up a bit. Happy to have another healthy bean dip to add to my collection. Thanks for sharing.
From: -Sylvie-
On Feb 2, 2005
On the actual day of making it I gave this 4*, because I thought it was a little bland, but after leaving it in the fridge overnight the flavours really developed. I did add about 1/2 tsp of curry powder and next time I'll use fresh minced garlic instead of the garlic powder I think. A good alternative to hummous, if you haven't got any tahini in. Thanks for sharing!
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