Hummus with Pappadam
Pile of papadam minus the hummus!
3 cans garbanzo beans, drained
1/4 cup tahini paste
2 tbsp garlic, minced
the juice from 3 (or more) lemons
1/4 tsp cumin
1/8 tsp cayenne pepper, plus more for presentation
1 tsp coarse salt
3/4 cup olive oil
Canola/Corn/Vegetable Oil for frying
Package of Pappadam - Indian Lentil Crisps (can be found in the Indian grocery store)
Place beans, tahini, garlic, lemon juice, cumin, cayenne and salt in a food processor except the olive oil. While pureeing it, add olive oil in a steady stream. If mixture is too thick, add a bit of water. Transfer to serving dish and sprinkle with additional cayenne.
Makes about 2-3 cups of hummus.
In a heavy saucepan, heat about 2-3 inches of oil to 365 (hot but not smoking - the papadam won't cook properly unless the oil is hot enough). Using tongs, place one pappadam into the heated oil and fry for 5-10 seconds, until crisp. Remove with tongs and drain on a plate with a paper towel. Repeat with remaining pappadam.
Note: Super easy recipe and quite tasty! If you can't find pappadam, use tortilla chips, carrots or a sliced baguette. Pappadam is great with a mango chutney or a cilantro dip too!
For a variation --
Red Pepper Hummus -- Add 6 large roasted red peppers (from a jar) and 1/2 tsp of Smoked Spanish Paprika.
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