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 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
Ingredients
- 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)
Instructions
- 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.
Notes
- 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?
Joael Kelly says
I love ED&BV and use it regularly. I was a vegan for a while but decided it wasn’t for me. However, when I moved overseas and got rid of most of my stuff, this was the one cookbook I kept. Now, I am back in the USA and I make something from it almost every day. I love the hummus and soup recipes. Like you, I prefer to change things around and don’t like eating the same food every day. So, hummus with variations is the way to go. My favorite hummus is the Peanut Sesame. However, I just made this curry hummus for the first time and it was awesome!. I didn’t have cashew butter so I substituted fresh almond butter and it was great.
I just got on your website to see if you had more hummus and soup recipes here that I could use and found this recipe.
Dreena says
Hi Joael, thank you for sharing that with me. Means a lot that you have enjoyed ed&bv for so long! There are a few newer hummus recipes here as well – have fun experimenting with them, and many thanks.
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: https://dreenaburton.com/books/