Curry HummusPosted: May 22, 2011
I’ve been on a bit of a curry kick lately and I couldn’t think of a better way to incorporate curry into my everyday dining than with hummus. This hummus turned out great, with just enough kick from the cayenne and a hint of spice from the ginger. I’ve enjoyed it with veggies, crackers, and breads – it seems to go with just about anything you have in the pantry! I hope you enjoy it as much as I did!
1 15 oz can of Chickpeas, drained, reserve liquid
2 tbsp Minced Garlic
2 tsp Curry Powder
1 tsp Ground Coriander
1 tsp Minced Ginger
1 tsp Ground Cayenne
Pinch of Salt
1) Place all ingredients, except the Olive Oil, and the bean liquid in a food processor. Begin the blend the ingredients, being sure to shake the processor a bit to get the ingredients down into the blade.
2) Slowly begin adding Olive Oil to the food processor and continuing blending and adding Olive Oil until you reach your desired consistency (I used about 2 tbsp – add more for a smoother consistency, less for a chunkier one).
3) Refrigerate and enjoy!
Yields approximately 16 oz of hummus.