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Curry Hummus Dip

This Curry Hummus Dip makes a fabulous spread for pitas and sandwiches. And what a difference for your waistline and blood pressure! A schmear has about one-seventh the calories of butter or mayo – and about 20 times less sodium than most store-bought hummus.
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Course Dip, Leftovers, Snack
Cuisine Easy, Middle Eastern, Vegan, Vegetarian

Ingredients
  

  • 1/4 cup onion chopped
  • 1 tablespoon garlic chopped
  • 1 tomato diced
  • 1 teaspoon ginger freshly grated
  • 1/2 teaspoon cumin ground
  • 1/2 teaspoon coriander ground
  • 1 tablespoon Caribbean curry powder (no-salt-added varieties)
  • 1/2 teaspoon fresh thyme leaves picked and chopped
  • 1 tablespoon Pritikin® All-Purpose Seasoning*
  • 2 cups garbanzo beans (no salt added) cooked and drained

Instructions
 

  • In a medium nonstick saucepan, sauté on medium heat for 3 minutes onion, garlic, and tomato.
  • Add ginger, cumin, coriander, Caribbean curry powder, thyme, and Pritikin All-Purpose Seasoning. Cook over low heat for 8 minutes. (The consistency should be like paste.)
  • Add garbanzo beans and cook for 5 minutes, stirring regularly.
  • While still hot, pour mixture into food processor and puree. Cool.
  • Optional: Garnish with sliced apples.
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