Curried Hummus And Vegetable Pinwheels Recipes

CURRIED HUMMUS

Curried Hummus image

This recipe is an ideal and simple recipe for use in a food processor. If curry isn't your thing, you can easily substitute your favorite spices to kick up the heat, such as cayenne pepper, chili powder or hot sauce.

Provided by Buckeye Chris

Categories Spreads

Time 15m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 (15 ounce) can low-sodium chickpeas, drained (garbanzo beans)
2 tablespoons lemon juice (half of a lemon)
1/4 cup reduced-fat peanut butter
1 garlic clove
1/8 cup fresh parsley leaves
1/8 cup fresh cilantro leaves
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon curry powder (add more if you like added heat)
1/2 teaspoon paprika
1/2 teaspoon cracked pepper
1 teaspoon red curry paste
1 tablespoon toasted sesame seeds

Steps:

Crush or mince garlic ahead of time before adding other ingredients to the food processor so that the garlic is evenly distributed.
Add all ingredients to your food processor and process until mixture has a smooth texture (about a minute). You may need to stop half-way through to scrape the sides of the bowl with a spatula so that larger chunks are pureed.
With spatula, remove humus to your serving bowl and chill for two hours to set-up the flavors for maximum taste.
Serve on toasted pita bread, as a vegetable dip or on top of your favorite crackers.

Nutrition Facts : Calories 262.3, Fat 11.4, SaturatedFat 1.5, Sodium 591.3, Carbohydrate 31.9, Fiber 9.1, Sugar 5.4, Protein 10.4

CURRIED PINWHEELS

Curried Pinwheels image

Make and share this Curried Pinwheels recipe from Food.com.

Provided by dicentra

Categories Cheese

Time 20m

Yield 3 dozen

Number Of Ingredients 11

Ingredients

6 pieces luncheon size lavash bread
12 ounces fat free cream cheese, room temperature
2 tablespoons fat-free mayonnaise
1 -2 teaspoon spicy brown mustard
1 garlic clove, minced
1 -1 1/2 teaspoon curry powder
1/2 cup finely chopped apple
1/4 cup finely chopped celery
1/4 cup green onion
1/4 cup finely chopped dry roasted peanuts
3/4 cup chopped chutney

Steps:

Brush lavosh lightly with water and place between damp kitchen towels until softened enough to roll, about 20 minutes.
Mix cream cheese, mayonnaise, mustard, garlic, and curry powder in bowl, spread about 3 tablespoons mixture on each lavosh.
Combine remaining ingredients, except chutney, and sprinkle over cheese mixture.
Roll lavosh tightly, wrap each roll in plastic wrap and refrigerate at least 4 hours. Cut each roll into 6 pieces, serve with chutney.

Nutrition Facts : Calories 246.3, Fat 11.4, SaturatedFat 2.4, Cholesterol 10.1, Sodium 879.2, Carbohydrate 16.6, Fiber 2.9, Sugar 4.6, Protein 21.3

CURRIED HUMMUS

Curried hummus image

Try this moreish curried hummus as an alternative to sugar-laden snacks in the afternoon. The recipe uses our curried chickpeas, which you could make ahead

Provided by Sophie Godwin - Cookery writer

Categories Snack

Time 5m

Number Of Ingredients 4

Ingredients

60g curried chickpeas (see recipe below)
juice of 1/2 lime
½ tbsp tahini
handful of coriander

Steps:

Blitz the curried chickpeas (see recipe here) with the lime juice, tahini and coriander, adding enough water until you get to your desired consistency. Season to taste. Eat with cucumber or carrot sticks.

Nutrition Facts : Calories 153 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium

CURRIED HUMMUS AND VEGETABLE PINWHEELS

Curried Hummus and Vegetable Pinwheels image

These wraps are a quick, healthy pick-me-up. When people ask me "Why curried hummus?" I always answer "Why not?" Curry is one of my favorite spices to use, and doubly so if I'm working with folks dealing with cancer. Turmeric and its subcomponent, curcumin, are common curry ingredients that have tumor-inhibiting and appetite-stimulating properties. Here I'm using hummus to transport the curry because it's a great canvas that blends well with spices and veggies. The pinwheel turns this into a simple finger food, easy to prep, grab, and go. And if you're wondering why I added mango, just take a bite. And another. And another ...

Yield serves 4

Number Of Ingredients 6

Ingredients

4 8-inch spelt or whole wheat tortillas
1 cup Curried Hummus (page 133)
2 cups baby spinach, washed and dried
3/4 cup peeled and shredded carrot
3/4 cup peeled, seeded, and grated cucumber
1/2 cup thinly sliced mango (optional)

Steps:

Place a tortilla on a flat work surface. Spread 1/4 cup of the hummus over the tortilla, leaving a 3/4-inch border all the way around. Lay one-fourth of the spinach, carrot, cucumber, and mango over the hummus, then roll up into a tube, sushi style. Glue down the top edge with a smear of hummus. Trim the ends, then slice the roll in half on the diagonal or, alternatively, cut crosswise into 1-inch pinwheels. Repeat with the remaining ingredients.
Store in a covered container in the refrigerator for 3 days.
(per serving)
Calories: 340
Total Fat: 8.8g (0.8g saturated, 2.6g monounsaturated)
Carbohydrates: 53g
Protein: 12g
Fiber: 10g
Sodium: 835mg

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