Curry Chickpea Tikka w/ Cool Cucumber Dipping Sauce

golden as the setting sun...

For this next series of posts I'm focusing on curry powder. There are many varieties of curry powder, but ironically, they don't exist in or come from India. Instead, curry powder is thought to have been invented by the English to help recreate dishes had while in India. Thus, we have many varieties of what we call "curry powder" here in America.

So, I've created my own version of curry powder and will then incorporate it into each recipe for this series. Traditionally whole spices would be used. They would be toasted in a dry skillet and then ground with a spice grinder. I'm taking a few short cuts and using all ground spices. I hope that makes it more feasible for you to make this at home. Once the golden curry powder has been made, it can be stored for months in a cool dry place (with other spices). First, let's make the curry powder...

Ingredients - Makes ~1/2 C
2 T Ground Cumin
2 T Ground Cardamom
2 T Ground Coriander
1/4 C Ground Turmeric
1/2 T Ground Cloves
1 tsp. Ground Red Pepper (Cayenne)
1 tsp. Ground Black Pepper

Directions
In a small bowl combine all of the spices. Whisk together. Store in an airtight container for up to 6 months.

Next, lets make the appetizer...

I've created this appetizer by fusing my Indian curry powder with a Middle Eastern favorite - falafel. These delicate "tikka" or chickpea balls are made in a food processor, rolled in panko, and originally were to be fried. However, I found that the tikka were too delicate to be fried. So, to avoid disaster, I put them into a well oiled mini muffin tin to bake. This recipe is quite delicious, but it was definitely trial and error on my part. I've therefore adjusted this recipe and I believe it will work just fine for you! Let me know if it doesn't. Here's how to make it...

Ingredients - Makes ~20
Curry Chickpea Tikka
2 Cans Low-Sodium Chickpeas, rinsed & drained
2 Cloves Garlic, roughly chopped
1 Inch Ginger, peeled & roughly chopped
2-3 Green Onions, roughly chopped
1/2 C Cilantro
1/2 Lemon, juiced
1 T Curry Powder (recipe above)
1 T Extra Virgin Olive Oil
1-1 1/2 C Panko Bread Crumbs
Cooking Spray

Cool Cucumber Dipping Sauce
1 C Low-Fat Greek Yogurt
1/2 Cucumber, shredded & squeezed dry
1/2 Lemon, juiced
Kosher Salt
Black Pepper

Directions
Make the curry powder following the directions above. Preheat the oven to 400 degrees.

Combine the chickpeas, garlic, ginger, green onions, cilantro, lemon juice, and curry powder in a food processor. Pulse 10-15 times to finely chop everything. Then, with the motor running, drizzle in the olive oil and continue to process until a thick paste forms. Don't add too much oil. This will cause the paste to become too soft and you won't be able to make the balls.

Next, make the tikka by rolling ~2 T chickpea mixture into a ball. Roll the ball in the panko, pressing a bit to help it adhere. Continue making the tikka until all of the chickpea mixture has been used up. Then, liberally spray a mini muffin pan with cooking spray. Put the tikka into the mini muffin cups and then liberally spray each with the cooking spray. Bake in the preheated oven for 25-30 minutes. Cool and serve.

While the tikka cook, make the dip. Combine the yogurt, shredded cucumber, lemon juice, and a pinch each salt and pepper in a bowl. Stir to combine. Taste and adjust seasoning as desired. Cover and refrigerate until ready to serve.

Place the room temperature Curry Chickpea Tikka on a platter and serve with the Cool Cucumber Dipping Sauce. Enjoy!

Roasted Red Pepper Hummus

a red, red roasted bell pepper

One of my favorite things to take for lunch or have as a snack is hummus. But, I hate paying $4 or more for a good quality hummus, so I learned how to make my own. All you need are a few key ingredients: chickpeas (garbanzo beans), tahini (sesame seed paste), and extra virgin olive oil and a food processor. The hummus can then be flavored any way you like. I'm focusing on roasted red bell peppers for this series, so that's the kind I made.

This hummus is very inexpensive and easy to make. The food processor does nearly all of the work for you. I do take this one step further though, because I make my own roasted red pepper. I don't use jarred roasted peppers because I don't think they taste nearly as good, they are super easy to make, and they are over priced. So, keep this appetizer really economical and make it from scratch. Here's how...

Ingredients - Serves 8
1 Large Red Bell Pepper
1 T Tahini (Sesame Seed Paste)

1/2 Lemon, juiced
1 Clove Garlic, minced
1/2 tsp. Ground Cumin
1/2 tsp. Kosher Salt
Pinch Red Pepper Flakes
1 Can No Salt Added Chickpeas (or Garbanzo Beans), rinsed & drained
1/4 C Extra Virgin Olive Oil
To Serve: Assorted Vegetables and/or Pita Chips

Directions
Preheat the broiler to high and move the oven rack to two spots from the top. Line a sheet tray with foil.

Begin by roasting the red bell pepper: Cut the top off the pepper. Cut it in half and remove the seeds and ribs. Press flat, cut side down, onto the prepared sheet tray. Broil for 5-8 minutes, or until the skin is charred. Carefully remove the pepper to a bowl, cover with plastic wrap, and allow to steam for 10 minutes. Peel off the charred skin, discard. Set the peeled pepper aside.

Make the hummus: In a food processor combine all of the ingredients, except for the olive oil. Add the roasted red pepper and pulse 8-10 times to roughly chop the mixture. Turn on the motor and slowly drizzle in the olive oil until the mixture is nearly smooth. Scrape down the sides and, as needed, process once more. Scoop the hummus into a bowl, put in the refrigerator, and chill for 1-2 hours.

Serve with assorted vegetables and/or pita chips. Enjoy this easy economical appetizer!