I am not a hummus purist. If you have ed&bv (with its full chapter on hummus), you know this. In my world, hummus is a food group.
So, why not have some fun with it? Use different beans, different nut/seed butters, and different seasonings? A perfect example of taking hummus in a new direction is my Curry Chickpea Hummus from ed&bv.
I made it myself recently, just wanting to mix things up as I hadn’t made it for some time. I also decided to make another variation for you, with a nut-free adaptation – and also oil-free (if you are following an oil-free diet for health reasons – but if you enjoy using a little extra-virgin olive oil, feel free to add 1-2 tbsp).
My original version of this recipe also suggests serving with pappadums. I love pappadums, but they can be finicky to make at home. So, another option would be to serve with a whole-grain roti bread… or, as I have here, with tortilla chips. I know. Doesn’t quite jive with the curry/Indian hummus theme. Hey, it’s food fusion. I say go with what you love – and I happen to love hummus with tortilla chips!
And, don’t skip the raisins in this hummus. I know it might seem peculiar. But, there is just a small amount, and they are pulsed through. It adds a sweet bite that is a welcome contrast to the spicy curry flavor. (Just try it!)
Curry Chickpea Hummus with Raisins (gluten-free, soy-free, oil-free) Link to print/e-mail/share this recipe
2 cups cooked chickpeas
2 1/2 tbsp freshly squeezed lemon juice
2 tbsp cashew butter (OR 1-2 tbsp tahini)
1 small-medium clove garlic (adjust to preference)
1 – 1 1/4 tsp mild curry powder
1/2 tsp sea salt
freshly ground black pepper to taste
1/4 – 1/2 tsp turmeric (I like 1/4 tsp, but 1/2 tsp adds more color)
1/4 tsp pure maple syrup (optional)
4-5 tbsp water (to thin as needed)
2-3 tbsp raisins or currants (use organic)
for serving: pappadums, whole-grain roti, tortilla chips, or veggies… and chutney! (see note)
In a food processor, combine all ingredients except water, raisins or currants. Purée until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed. Once smooth, add raisins, and purée briefly to lightly incorporate raisins. Season with salt and additional pepper and/or lemon juice if desired. Cook pappadums according to package directions, and serve with dip.
Curry Note: One tsp curry powder imparts a mild curry taste that doesn’t overpower the other flavors in the dip. Use more curry powder if you like it stronger.
Serving Suggestions: Try serving this hummus with pappadums – Indiant lentil-based crackers. If pappadums aren’t convenient or available to you, try serving with whole-grain pita or roti bread – or my favorite… tortilla chips! Also, try a little chutney on the side. I love the Taj Mahal brand (by Everland Natural Foods) of tamarind or mango chutney. It’s delicious, and made with all-natural ingredients.
Prep Note: You may want to double the batch and freeze a portion for later – it thaws very well!
For those of you following my Plant-Powered Kids Series: I have normally been posting on Fridays. This week got away from me. I will be posting early next week, with ideas for school lunches. Stay tuned!
Are you a hummus purist, or do you also like to mix things up? What’s your favorite twist on hummus?