So, why not have some fun with this fabulous vegan food? 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, making it oil-free and also giving a nut-free modification.
My original version of this vegan 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 recipe. 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
- 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?