It has been 33 days since we last posted a hummus recipe. 33 days! We think that’s a record for us! Some of you were probably starting to wonder if we were okay!
Well, you needn’t worry yourselves- we are just fine, and we’ve been eating plenty of hummus (we’ve just been going back to the basics lately- now there’s a throw-back for ya!)
But in case you were all starting to feel hummus-deprived, we are back after our hummus hiatus with another delicious rendition of
our favourite dip the best food ever.
This time around we looked Eastward for some inspiration and made a Curried Hummus! We suppose that makes it more middle-eastward, but we won’t get too picky about details.
But seriously, our hats go off to the people of the Middle East! Boy do they know how to cook! We don’t even know if they have a word for “bland” in their language, because they probably never use it- everything they make has a positively magical blend of spices that makes every single one of their dishes burst with flavour!
And that is precisely what we were going for with this hummus- bold and spicy with enough flavour to send your taste buds into over-drive.
And you know what?
We think we nailed it 🙂
Total Time: 10 min
Makes: approx. 2 cups
2 c. cooked chickpeas, drained and rinsed
1/4 c. olive oil
1/4 c. tahini
2 tbsp lemon juice
2 tbsp lime juice
1 clove garlic, minced
1 tbsp fresh ginger, minced
1 tsp honey
1 tsp garam masala
1 tsp curry powder
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp paprika
1 tsp red curry paste
1/4 tsp salt
pepper, to taste
Hot pepper flakes, to taste
Add all ingredients to a food processor or a high-powered blender and process until smooth. Add up to 1/4 cup extra water if it is too thick. (Tip- this hummus tastes even better the next day, so if you’re making it for a party, we recommend putting it together the day before)
Do you like Middle-Eastern cuisine?