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?
Nora says
This is soooo good Dreena! It reminds me of a chicken salad curried sandwich at a tea room I go to. (Not vegan, but trying to eat much more whole, plant foods). The raisins really do make it. I followed it to the tee and it is divine.
Hummus Purist says
Hummus is chickpeas, tahineh, lemon, garlic, salt and olive oil. That’s it. This might taste good, but it’s not hummus. It’s a bean dip.
Dreena says
To each his own… 🙂
Suzi says
Amen Dreena!
Johanna says
Thanks for reminding me of the this!!! You are the hummus queen!! I love ED&BV because you have a chapter dedicated to hummus. I almost always take hummus to potlucks. When I plan what to make I think who will be there and I make their favorites. My friend, Kathryn loves the almond roast red pepper hummus, Andrea likes the curry hummus, my older daughter likes the sun-dried tomato, black olive one, etc. I switched to vegan diet when my daughters were pre-teens and one of them said that a greater variety of hummus was the best thing about veganism.
Another favorite recipe I got from my uncle is to make plain hummus, make a crater in the middle of the bowl and fill it with diced chipotles in adobo sauce. Such a good contrast of the hot smoky with the creamy and so good!!
Dreena says
Thanks for that Johanna. 😀 Everyone likes something a little different, right? I remember doing the photo shoot for that book and made the Peanut Sesame, White Bean with herbs, and Chipotle-Lime Hummus… no one could agree which was the “fave”, we all had our own top pick! What a great idea with the adobo sauce/chipotles in the centre of a creamy hummus – that’s pretty divine!
Debby Sunshine says
Do you think adding some oil would enhance the flavor? Or not really?
Dreena says
Debby, some hummus recipe I will exclude the oil and then just put the smallest drizzle on top of the finished hummus. With this recipe, I think with the bold flavors, you can skip it and enjoy it well enough… other hummus recipes I think just that smidgen benefits flavor. But, you know what? You do get accustomed to using less/no oil in hummus and other dishes. I don’t follow an oil-free diet exclusively myself, but I’ve noticed as I’ve used less I’m happy with the finished dish – certainly for many recipes.
Mattheworbit says
We love your hommouse, Dreena 😉
There’s no need to stick to traditional varieties (though I do love them), there’s nothing wrong with a bit of a experimentation, and your jazzed up hummus recipes are just the ticket!
However… your “creamy hummus” remains my fave!
Dreena says
Oh, thanks Matt! I’ve served that hummus and people say “it’s so…?… CREAMY”! Of course I say “that’s why I called it Creamy Hummus”!!