Cilantro Chutney Hummus

I had some leftover cilantro chutney and cooked chick peas, which together makes a delicious hummus like dip. It’s very cilantro-ey, so be prepared for that! I thought it made a great dip for veggies, especially on a warm afternoon when you don’t feel like creating any heat!

I bet this would make an amzing, falafel-style fried goodie as well. Let me know if you give that a whirl!

Cilantro Chutney Hummus

1 cup cilantro chutney
1 1/2 cups chick peas (15 oz can) cooked
juice of 1 lemon
juice of 1 lime
2 tablespoons toasted sesame oil
1 tablespoon olive oil

Puree all in blender until finely pureed. Scrape down sides to ensure all are blended. Serve with vegetable crudite.


Recipes currently inspiring me:
Melitzanosalada at Chez Cayenne
Oatmeal Breakfast Bread Sticky Gooey Cream Chewey
Manzanita Cider at Hunter Angler Gardner Cook

This entry was posted in Entree, Herbs, Hors d'oeuvres, Indian, legumes, Vegan. Bookmark the permalink.

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