Created by Jenny
Monday, 21 January 2008
Description
This is a spicy variation of hummus, called neeta’s chole in Indian. It works great as an appetizer, side dish, dip or sandwich spread.
Ingredients
- ½ cup minced onions
- 1 teaspoon canola or other vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- 1/8 to ¼ teaspoon cayenne
- 1 cup diced tomatoes
- 1 ½ cups cooked chickpeas (16-ounce can)
- 2 teaspoons fresh lime juice
- 1 tablespoon chopped fresh cilantro
Methods/steps
- In a heavy, non-stick skillet, sauté the onions in the oil on low heat for about 5 minutes, or until softened. Add the garlic, coriander, cumin, garam masala, and cayenne, and sauté for another minute, stirring constantly to prevent sticking.
- Stir in the tomatoes, cover, and gently simmer for about 5 minutes.
- Meanwhile, drain the chickpeas, reserving the liquid. In a food professor, grind the chickpeas with just enough reserved liquid to make a smooth puree.
- Stir the puree into the simmering tomato mixture, add the lime juice and cilantro, and cook on low heat for about 5 minutes. Add salt to taste.
- Serve hot or cold with vegetables or pita bread.
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Created by Jenny