Spiced, crunchy roasted chickpeas are the ultimate textural topper for a velvety curried hummus.
Garam Masala-Roasted Chickpeas 1/2 cup (125 mL) cooked chickpeas, dried thoroughly 1/2 tsp (2 mL) avocado oil or extra-virgin olive oil 1/2 tsp (2 mL) garam masala 1/4 tsp (1 mL) sea salt
2 1/2 cups (625 mL) cooked chickpeas 1/3 cup (80 mL) tahini 2 garlic cloves, minced 2 tsp (10 mL) mild curry powder 1/2 tsp (2 mL) turmeric 1/4 cup (60 mL) lemon juice 1/2 tsp (2 mL) sea salt 1 to 4 Tbsp (15 to 60 mL) water, to thin as needed 2 Tbsp (30 mL) roughly chopped fresh cilantro, for garnish 1 tsp (5 mL) extra-virgin olive oil, for garnish
To prepare roasted chickpeas, preheat oven to 400 F (200 C). Line large, rimmed baking sheet with parchment paper. Add chickpeas to baking sheet and evenly coat with avocado oil or olive oil. Evenly sprinkle on garam masala and salt; toss to combine. Roast chickpeas for 15 minutes. Shake pan and roast for additional 15 minutes, until crispy and golden. Let cool on baking sheet for 10 minutes while you prepare hummus.
To prepare hummus, combine chickpeas, tahini, garlic, curry powder, turmeric, lemon juice, and salt in food processor. Purée until smooth, stopping to scrape down sides if necessary. Thin with water, 1 Tbsp (15 mL) at a time, until desired consistency.
Transfer to serving bowl. Garnish with cilantro, olive oil, and 2 Tbsp (30 mL) Garam Masala-Roasted Chickpeas. Serve at room temperature with naan bread for dipping and additional Garam Masala-Roasted Chickpeas on the side.
Hummus can be kept covered in refrigerator for up to 1 week. Leftover roasted chickpeas can be stored in container in freezer and reheated from frozen in 400 F (200 C) oven for 5 to 10 minutes before serving.
Each serving contains: 230 calories; 10 g protein; 11 g total fat (1 g sat. fat, 0 g trans fat); 27 g carbohydrates (4 g sugars, 5 g fibre); 315 mg sodium
source: "Heightened Hummus", alive #383, September 2014
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