Curried Pineapple Hummus with Herbed Egg Roll Chips!
My version is similar is concept, but differs somewhat in ingredients. Rather than using curry powder, I used red curry paste. Plus I added coconut milk in place of oil, to give a creamier consistency and a more curried flavor. Along side the hummus, I made Herbed Egg Roll Chips, which are relly no more than crispy egg roll wrappers with an some of Emeril's Asian Essence. They are wonderfully crisp and crunchy when you bite into them.
Curried Pineapple Hummus
All the ingredients are approximate, as I was simply adding them to taste. Feel free to adjust them to suit your own palette.
1 can garbonzo beans (chick peas)
1/4 cup pineapple chunks
1 - 1 1/2 tsp. red curry paste
1 - 2 tbsp. coconut milk
Pinch of salt
Combine all ingredients in a food processor and go at it until you reach the smoothness that suits you, add more or less liquid (including the juice from the pineapple chunks, if you'd like) to reach your desired consistency.
Herbed Egg Roll Chips
egg roll wrappers
Emeril's Asian Essence (or any other Asian spice mix)
Put a large, cast iron skillet over high heat.
Take an egg roll wrapper and spray it with a bit of cooking oil. Sprinkle with Asian Essence (or your choise of Asian, or non-Asian, herbes). Cook about 1 - 2 minutes on each side, until golden brown.
Allow the wrappers to cool, then break them into chips.