Curried Chickpea Hummus with Raisins

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. :D

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? 

28 Responses to Curried Chickpea Hummus with Raisins

  1. Amanda says:

    Hi Dreena,

    I follow you on FB and love your recipes. I am single and busy so cooking is not my favorite. But I do want to eat well, which of your books would you recommend?

    Thanks!

    • Dreena says:

      Hi Amanda, thanks for connecting. I’d recommend either eat, drink & be vegan or Let Them Eat Vegan. Though I have children, both these books have recipes that are well suited to anyone. In LTEV there is a guide to packing lunches, but some of those tips could be useful for adults packing work lunches too. Some recipes have larger batches, but usually can be frozen in portions (ex: soups, hummus, muffins). In eat, drink & be vegan, there are some fun party food recipes and also a chapter on hummus – so if you love hummus, you’ll enjoy that! Also, I should mention that my ebook has some quick/easy recipes, and photos for every recipe too. Just 15 recipes total, but a fairly wide range from breakfast to salad dressings to mains to some sweets. Hope that helps a little. You might also want to read some of the amazon reviews to get a sense of the types of recipes in each and what recipes people are really loving! Here’s my books page for more info: http://plantpoweredkitchen.com/books/

  2. Nora says:

    This is soooo good Dreena! It reminds me of a chicken salad curried sandwich at a tea room I go to. (Not vegan, but trying to eat much more whole, plant foods). The raisins really do make it. I followed it to the tee and it is divine.

  3. Hummus is chickpeas, tahineh, lemon, garlic, salt and olive oil. That’s it. This might taste good, but it’s not hummus. It’s a bean dip.

  4. Johanna says:

    Thanks for reminding me of the this!!! You are the hummus queen!! I love ED&BV because you have a chapter dedicated to hummus. I almost always take hummus to potlucks. When I plan what to make I think who will be there and I make their favorites. My friend, Kathryn loves the almond roast red pepper hummus, Andrea likes the curry hummus, my older daughter likes the sun-dried tomato, black olive one, etc. I switched to vegan diet when my daughters were pre-teens and one of them said that a greater variety of hummus was the best thing about veganism.

    Another favorite recipe I got from my uncle is to make plain hummus, make a crater in the middle of the bowl and fill it with diced chipotles in adobo sauce. Such a good contrast of the hot smoky with the creamy and so good!!

    • Dreena says:

      Thanks for that Johanna. :D Everyone likes something a little different, right? I remember doing the photo shoot for that book and made the Peanut Sesame, White Bean with herbs, and Chipotle-Lime Hummus… no one could agree which was the “fave”, we all had our own top pick! What a great idea with the adobo sauce/chipotles in the centre of a creamy hummus – that’s pretty divine!

  5. Do you think adding some oil would enhance the flavor? Or not really?

    • Dreena says:

      Debby, some hummus recipe I will exclude the oil and then just put the smallest drizzle on top of the finished hummus. With this recipe, I think with the bold flavors, you can skip it and enjoy it well enough… other hummus recipes I think just that smidgen benefits flavor. But, you know what? You do get accustomed to using less/no oil in hummus and other dishes. I don’t follow an oil-free diet exclusively myself, but I’ve noticed as I’ve used less I’m happy with the finished dish – certainly for many recipes.

  6. Mattheworbit says:

    We love your hommouse, Dreena ;)

    There’s no need to stick to traditional varieties (though I do love them), there’s nothing wrong with a bit of a experimentation, and your jazzed up hummus recipes are just the ticket!

    However… your “creamy hummus” remains my fave!

    • Dreena says:

      Oh, thanks Matt! I’ve served that hummus and people say “it’s so…?… CREAMY”! Of course I say “that’s why I called it Creamy Hummus”!!

  7. eva says:

    Looks Yummy! I can’t get beyond making two hummus versions – first we were just stuck on the roasted red pepper hummus (so, so good), then I finally convinced my husband that I needed to make the hummus with the olives (that you say your husband really loves) and boy, that his fantastic too. Now we are back to the red pepper one because my husband “accused me” of making the olive one twice now :-) You see our dilemma. Ha! We always have hummus and we also figured out that it freezes really well – so we make a double portion now (or 1.5) an freeze half of it. I am looking forward to trying this one out – looks interesting and like the idea of the raisins in it.

    • Dreena says:

      Ha ha!! That’s funny Eve!!! Not too bad when hubby’s complaint is that you have to make ‘the other’ one again. :) And YES!! I always freeze portions too. It’s the easiest thing to do – and far cheaper than buying in store (and of course tastier)!

  8. Tiffany says:

    This looks great! I’m in graduate school and I would love to read your post on school lunch ideas.

    My friends and family have fallen in love with all of your delicious recipes! Thank you so much, Dreena!

    I even have friends that are interested in becoming vegan. More importantly, they love my lunches so much they want to make their own too! :)

    Wishing you a wonderful weekend xoxo

    • Dreena says:

      Much appreciated Tiffany… thank you. Have yourself a lovely weekend too. :)

      • Tiffany says:

        Hi Dreena,

        By any chance do you have a recipe for a pesto using pine nuts?

        Do you think I can use your recipe for Brazil nut pesto and sub all the walnuts and brazil nuts for pine nuts? Or even use your lemony cashew pesto recipe but with pine nuts?

        Should I maybe scale back the pine nuts a bit?

        ( I have a lot of pine nuts in the house…just trying to use them up lol)

        Thank you :)

        • Dreena says:

          Tiffany, you can sub in pine nuts, but I’d do so partially. Most pine nut pesto recipes rely on using parmesan cheese as well as a hefty amount of olive oil. If you use only pine nuts, I think the flavor will be too strong. So, yes, sub in just a portion – maybe 1/2 cup max. You could do so for either of those recipes – and also the Spinach Herb Pistachio one in LTEV – I think the combo of pine nuts and pistachios might be very nice too!

          • Tiffany says:

            Thank you Dreena! I wish I seen this message earlier. I followed your brazil nut pesto subbing all of the walnuts and brazil nuts with pine nuts.

            I halved the recipe and scaled the roasted pine nuts to 1/3c instead of 1/2.

            It was lovely. The taste of pine nuts was not overpowering at all. I also used persian basil…which is not as strong as Italian basil.

            The pesto was incredibly light, nutty and perfect. Thank you for the inspiration.

            By the way, your blog doesn’t notify commenters if you or another person has posted a reply.

            :) Hope you are having a great Saturday!

  9. PennyParsnip says:

    Oooh I just got my new food processor (first real grown-up appliance purchase)! I know what I’m making first.

  10. This sounds great! I have a chick-pea and peanut-butter/Thai chili spice hummus that my fire-breathing daughter just adores! I am going to try this, I may blend the raisins just to the point of being unrecognizable, because sadly, she THINKS she doesn’t like them, but will eat them willingly when they’re “hidden”.

  11. Vanessa says:

    One of my favourite hummus recipes is a red lentil-chipotle version – totally non-traditional!

    • Dreena says:

      ooh, that sounds good Vanessa, I’m a big fan of chipotle – especially when avocado fits in the picture somewhere!

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