Curried Garlic Hummus
In these busy modern times I have fallen prey to the many prepackaged varieties of hummus that line the supermarket shelves. You need to be a label detective to decipher which ones aren’t full of chemicals. First clue is the shelf life. If it is “good” for a few months, you know it’s loaded with preservatives and chemicals. I have enough stress in my life and I don’t need the added burden of a chemical shit storm from store bought hummus. There are some good natural ones out there. But, none have the texture or are as good and as inexpensive as the one that you can whip up in your very own kitchen. I was craving Indian food when I came up with this curried version. Enjoy!
- 2 cups of dried chickpeas (garbanzo beans) soaked over night and cooked to manufacturers directions. Drained. You may substitute (2) 15oz (420g) of canned chickpeas. But, I highly recommend using dried beans. They are cheaper, taste better and the consistency in the finished product is well worth soaking those beans over night.
- Juice from ½ to a whole lemon depending on size and yield.
- 2 tablespoons Raw Almond Butter (you may use tahini or the nut butter of your choice)
- 2 or 3 whole garlic cloves, peeled
- 1 teaspoon ground curry powder (the blend I used had turmeric, fenugreek, coriander, mustard flour, cumin, gingerroot, black pepper, allspice, cayenne and fennel, yum)
- Olive oil to desired consistency (for an oil free version, just use water and/or lemon juice)
- Cracked black pepper & sea salt
- Garnish with a drizzle of olive oil & salt & pepper, or paprika, optional.
I have a vitamix (high speed blender) But, I find that a food processor is the best choice for me with hummus. Place chickpeas, lemon juice, garlic and spices into food processor. Process until very smooth. Add water, oil or lemon juice to bring to desired consistency. Salt & pepper to taste and garnish if you like. Serve with raw veggies, pita or chips and let us know what you think.