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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Hummus with an East Indian flair of curry and the spicy accent of Serrano chiles. The flavors blend well together in this recipe. I came up with this version of hummus after tiring of the same ol' flavors they sell in the stores. This is an easy, healthy recipe and can be served as an appetizer, sandwich spread, dip for snacking with veggies, or pita chips, anytime! Ingredients:
2 (15 ounce) cans chickpeas, drained and rinsed (or 3 cups homemade chickpeas) |
4 tablespoons tahini |
4 tablespoons fresh squeezed lemon juice |
2 tablespoons agave nectar (or honey, if you don't have agave) |
1 teaspoon turmeric |
2 teaspoons curry powder |
3 garlic cloves (or more to taste) |
1 serrano peppers (to taste) or 1 jalapeno chile (to taste) |
1 teaspoon salt (i use kosher or sea salt) |
1/2 teaspoon black pepper |
1/4 cup water (more if needed to make a smoother texture.) |
1 cup golden raisin (optional) |
1/4 cup chopped cilantro (garnish) |
Directions:
1. In a food processor, blend chickpeas, tahini, lemon juice, agave, turmeric, curry, garlic, chile, salt, pepper, and water until smooth.
2. Once the hummus is smooth, add the raisins and pulse in the food processor until evenly distributed. *Don't over process the raisins*.
3. If using raisins, you may want to cut back on the agave. Just use your judgment and personal preference. Same with the chile. I like it spicy, so I use more.
4. If using cilantro, stir in by hand or just sprinkle over the top.
5. You can easily cut this recipe in half.
6. Store in the refrigerator.
7. This is good with celery, carrots, all colors of bell peppers, spread on naan, pita chips, use in sandwich or wrap, etc.
8. This recipe makes approximately 24 (2-tablespoon) servings (3 cups).
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