Curry Hummus with Currants and Olive Oil
I’m all about the sweet and salty combination. Yesterday’s Salty Honey Pie was much more sweet than salty. Today’s humus is much more salty than sweet. It’s all about balance and treating your taste buds to the very best of both worlds.
I hope today finds you enjoying the very last day of 2013. I hope tonight you wear something sparkly, drink something sparkly, and feel as hopeful about the new year as I do. What a blessing it all is, hummus included.
Hummus, as it should be, is incredible easy to make. There are just a few things that you need need that may seem like a luxury in the kitchen: a food processor and a jar of tahini (ground sesame butter). These two, aside from chickpeas (duh), are hummus essentials.
I combined my canned chickpeas with olive oil and lemon, a splash of water, and ground curry and ginger. I trusted the curry, but was a little worried the ginger might overpower the hummus, making it taste like a weird spice cake. I was wrong. The ginger and curry meld seamlessly with the chickpeas and bit of tahini.
I left the skins on my chickpeas when grinding which definitely makes for a more coarse hummus. See Smitten Kitchens Ethereally Smooth Hummus for more of a smoooooth situation. I was happy with my more rustic hummus especially considering it had the support and pizazz of delicious spices. I finished the hummus by stirring in dried currants and sprinkling chopped green onions and olive oil on top. The result is salty sweet with a kick. So easy. Major bang for your buck.
This recipe come from the The Cancer-Fighting Kitchen Cookbook, which I’m newly exploring and totally enjoying.
Curry Hummus with Currants and Olive Oil
makes about 4 cups
adapted from The Cancer-Fighting Kitchen Cookbook
2 (15-ounce) cans chickpeas, drained
1/4 cup water
3 tablespoons fresh lemon juice
2 tablespoons tahini
2 tablespoon olive oil
1 1/2 teaspoons ground curry powder
1 1/2 teaspoons ground ginger
1 teaspoon salt
1/4 cup dried currants
1/4 cup chopped green onions
olive oil , salt and pepper for serving
In the bowl of a food processor combined drained chickpeas, water, lemon juice, tahini, olive oil, curry, ginger, and salt. Blend until relatively smooth. Stop the food processor to scrape the sides of the bowl. Add a bit more water and/or olive oil by the tablespoon if the hummus is too thick. Blend again until smooth. The hummus won’t be completely smooth, but that’s ok.
Remove from the food processor and place in a serving bowl. Stir in the currants. Top with a bit of green onions, olive oil, and salt and pepper just before serving.
Hummus will last for up to 10 days in the refrigerator.