Spiced hummus with almonds


Dried or canned chickpeas are a basic item in any Indian pantry. For this dip, you can use canned garbanzo beans, which are also called chickpeas.
The addition of Indian spices makes this recipe delightful, and when used as a dip for finger snacks, plain tortilla chips, or potato chips— it is an unusually easy-to-pulloff appetizer for your guests when you are in no particular mood to spend hours in the kitchen!


        2 tablespoons sesame seeds, 2 teaspoons ground cumin.

        1 cup (140 g) sliced almonds, 2 cups (300 g) rinsed and drained garbanzo beans (chickpeas) from one 19-oz (583-g) can 5 cloves garlic, chopped.

        ¼ cup (2 g) fresh mint leaves, ¼ cup (65 ml) fresh lemon juice, 1 teaspoon sugar.

        Salt, to taste, ½ teaspoon freshly-ground black pepper, 1 teaspoon prepared garam masala.


Step 1:

Toast the sesame seeds in a dry skillet on medium heat until slightly toasted and brown, about a minute. Set aside.

Step 2:

Blend the almonds, garbanzobeans, sesame seeds, and garlic with a little water in a blender or food processor to make a smooth paste.

Step 3:

Add the mint, lemon juice, sugar, salt, pepper, cumin and garam masala, and blend. Serve cold as a dipping sauce.

Food: Spiced hummus with almonds

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