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?
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)!
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!
PennyParsnip says
Oooh I just got my new food processor (first real grown-up appliance purchase)! I know what I’m making first.
Dreena says
You’ll LOVE the food processor, Penny. Even if you only use it for hummus – and more hummus – it’s worth the purchase! (homemade hummus FAR better & cheaper than storebought!) Have fun with your new toy. 🙂
PennyParsnip says
Just made this! Unbelievably good! And the Cuisinart ran so beautifully. Mind if I link to you in my blog?
Dreena says
not at all! What Cuisinart model do you have? I need a new one myself!
PennyParsnip says
I got this one and I love it! I made your hummus, and some gazpacho, and shredded some zucchini in about 5 seconds for pancakes this weekend.
http://www.cuisinart.com/products/food_processors/dfp-14bcn.html
Tofu Mom (Marti) says
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”.
Dreena says
“fire-breathing daughter”… LOL Marti! How much we hide certain ingredients, huh?
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!