With a mellow yellow hue and contrasting red and green topping, this tasty spread adds a colourful note to the table. Serve in a shallow dish so that the topping is spaced out and surround with pita crisps or baguette slices.
- Portion size 500 servings
Ingredients
Method
In skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook onion, garlic, black mustard seeds, cumin and curry powder, stirring often, for about 3 minutes or until softened and fragrant. Transfer to food processor.
Add chickpeas, 1/4 cup (50 mL) water, remaining oil, lemon juice, salt and pepper; puree until smooth. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let stand at room temperature for 30 minutes before continuing.) Scrape into shallow bowl; sprinkle with coriander, tomato and jalapeno epper.
Nutritional facts <b>Per 1 Tbsp (15 mL):</b> about
- Sodium 44 mg
- Protein 1 g
- Calories 33.0
- Total fat 2 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 3 g
%RDI
- Iron 1.0
- Folate 3.0
- Vitamin C 2.0
