Hummus is one of the most simple, satisfying snacks you can make. All you need is a food processor and a few basic ingredients, and you’re already halfway there. Once you get in the habit of making your own hummus, you won’t want to buy any from the store again. If you’re already a seasoned hummus maker, you know what I’m talking about.
Not only is it cheaper and fresher, but you have total control over the flavors so you no longer have to be disappointed when you buy roasted garlic hummus and it isn’t quite garlicky enough. It’s kind of like when you think you’re biting into a chocolate chip cookie, but it turns out to be a raisin cookie.
This curry hummus has a pleasant balance of sweetness and salt. Not only does it make a great dip for pita bread or corn chips, it makes a great sandwich spread and burger topping. I’ve also used this as a salad dressing by thinning it out with a little more oil or water.
The curry powder you use in this recipe will affect the outcome. I used mild curry powder because it’s all I had on hand. You can use a hotter curry powder or even curry paste would be great. Just taste as you go along and tweak if necessary.
- 3 cups cooked Chickpeas*
- 2 Garlic cloves
- 2 Tbsp Lemon Juice About 1 lemon
- ½ cup Water
- ¼ cup Tahini
- ¼ cup Olive Oil
- 2 tsp Salt
- 2 Tbsp Honey
- 1 Tbsp Curry Powder
- ½ tsp Cumin
- 2 tsp Turmeric
- ⅛ tsp Cayenne
Combine all ingredients in a food processor and blend until smooth. Stop and scrape down the sides if necessary. Store in an airtight container and refrigerate for up to 2 weeks.
*If using dried chickpeas instead of canned, soak 1 cup of dried chickpeas in water over night. The next day, drain, rinse and cook in fresh water in a pot on the stove until tender.