Prep 15 mins
Cook 0 mins
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.
- 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
- 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.