Indian Chummus
Make double the amount of onions and add them to any sandwich, salad, chicken, rice etc
They are so flavorful it is worth doubling the recipe and using half for the chummus and half for something else.
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Ingredients:
- 1/4 cup extra virgin olive oil
- 1 onion sliced
- 1 purple onion sliced
- 1/4 teaspoon curry powder
- 1/8 teaspoon garam masala spice blend
- 2 limes or lemons, juiced
- 1/4 cup tahini paste
- 1 cup chickpeas about 1/2 a can
- 1/2 teaspoon salt pink Himalayan
- 1 clove garlic
- 1/4 cup fresh cilantro chopped (optional)
Directions:
- Prepare a large skillet on high heat. Add 1 tablespoon of olive oil and get hot.
- Add the onions and cook for six minutes, mixing often.
- Add the curry powder and garam masala and a tablespoon of lime/lemon juice and mix well.
- Add 1/4 cup of water and mix and let cook for 12 more minutes, mixing periodically.
- In a food processor, add the tahini paste and the rest of the lime juice and 3/4 cups of water. Blend until smooth.
- Add the chickpeas, onion mixture, garlic, salt, remaining olive oil and cilantro and blend until smooth.
Notes & Tips:
You can play around with the Chummus to get the consistency that you prefer. Just keep in mind; the more water you add, the more liquidy it will be, the more oil you add, the more smooth it will be but you will lose some of the flavor. If you don’t like cilantro but still want the fresh flavors of a fresh herb, you can use mint or basil! Using limes are ideal but if you can’t get them, lemons are a close second.
