Indian Spiced Hummus
What You Will Need
Ingredients
- ½ cup raw whole cashews
- 1 (15 oz.) can of chickpeas, drained
- 3 garlic cloves
- 3 Tbsp. pomegranate arils
- parsley leaves, for garnish
Seasoning
- ½ tsp. Lee Kum Kee Pure Sesame Oil
- pinch of garam masala
- pinch of turmeric
- pinch of Hungarian paprika
- pinch of ground cardamom
- salt, to taste
- 2 Tbsp. lemon juice
- 3 Tbsp. extra virgin olive oil
- 1 ½ tsp. curry powder
- ½ tsp. ground cumin
Made with
Lee Kum Kee products
How to make it
Preheat the oven to 350˚F. Line a baking sheet with aluminum foil.
In a small bowl, mix together the cashews, Lee Kum Kee Pure Sesame Oil, garam masala, turmeric, Hungarian paprika, ground cardamom, and salt to taste. Spread the cashews onto the baking sheet and bake for 10 minutes, stirring halfway. Remove the cashews from the oven and set them aside to cool.
Place the chickpeas into a food processor along with the lemon juice, garlic cloves, and olive oil. Pulse until the ingredients are just combined.
Then add in the curry powder, cumin, and salt to taste. Blend until smooth and creamy. Taste for seasoning.
Spread the hummus into a shallow dish. Top with the spiced cashews, pomegranate arils, and parsley leaves. Enjoy!
