chick peas, chickpeas, hummous, appetizers

My Spice Drawer

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Curry Cashew Spread

In a dry frying pan, roast:
1/3 cup cashews
1/3 cup sesame seeds

Gently roast over medium heat until lightly brown. Put into a food processor and process until fairly fine.

Then add:
1-19 oz can of chickpeas, washed and drained
1/4 c olive oil (or more as needed)
small bunch cilantro, roughly chopped
2 cloves garlic (or more to taste)
1/2 tsp salt
1 1/2 tbsp Moghul Curry
3 - 4 tbsp lemon juice

Place all ingredients in food processor and blend until a nice smooth consistency. We add additional water as required (up to 1/2 cup as needed). Serve with raw vegetables, crackers, use in pitas, sandwiches or dilute it to make a sauce for serving over vegetables and rice.