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What timing I was planning on making hummus for snacking on this week. Instead I will have to check this out. I love curry, and recently made a curried lentil soup. I guess I am just in a curry mode these days. Sometimes it's Thai, sometimes, it's Mexican. Love those flavors!
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current weight: 120.7
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One recipe which is truly more like refried versus a curry dish:
2 - 15 oz. cans chickpeas, rinsed, and drained 1/4 cup olive oil 2 T. lemon juice 1/2 t. curry powder 1/2 t. ground cumin 1/2 t. garlic powder 1/2 t. salt 1/2 cup freshly chopped cilantro
In a food processor, place the chickpeas, olive oil, lemon juice, curry powder, cumin, garlic powder, and salt, and process until smooth. Add the cilantro and pulse a few times to combine. Transfer the curried chickpea spread to a bowl. Serve as a dip or spread for vegetables, crackers, pita crisps, or bread, or as a sandwich filling.
Yield: 4 Cups
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My Mom told me she had Curried Garbanzo beans/Chickpeas served in a whole wheat wrap with veggies and yogurt with mint I think. I was wondering if anyone knows how to make the Curried chickpeas she said it was a spread like re-fried beans.
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