Curried hummus is a major flavor situation with lemon, currants, and tahini. Its topped with pistachios and parsley and drizzled with olive oil for extra yumminess. After you realize how easy it is to blend up homemade hummus, you’ll be so over the standard, store-bought stuff.
This hummus pairs well with crackers or cut vegetables for a healthy, zesty snack. I also love it as a filling in my collard green wraps with some shredded carrots, brown rice, and sprouts.
Hummus is a fantastic snack or addition to a meal. While you can make hummus from a variety of beans (herbed navy beans hummus is another one of my favorites), I love a standard chickpea hummus. Rich in vitamins and minerals like manganese, folate, and copper, chickpeas are a fantastic source of longevity-boosting phytonutrients (plant chemicals). They are also high in fiber, which stabilizes blood sugar levels and improves digestive health.
The recipe is adapted from Rebecca Kat'z Cancer Fighting Kitchen, an incredible book has been a tremendous resource for my work with cancer patients and survivors. It is a must read for anyone whose life has been touched by cancer or wants to learn about an anti-cancer diet. Rebecca shows her readers how to add flavor-popping, nutrient-bursting meals into their life. She is a huge inspiration to me.
CULINARY WELLNESS TIP: Now that you know how simple it is to make hummus, try your own flavor combinations. Use this recipe as a blueprint by omitting the currants, curry and ginger powders, garnishes, and scaling down the lemon to taste. Try a mixed herb hummus, roasted garlic hummus, or a kalamata olive and feta cheese hummus. Your friends will be very impressed!
Curried Chickpea Hummus
Yield: about 1 ½ cups
Adapted from Rebecca Katz’s Cancer Fighting Kitchen
¼ cup currants
2 cups cooked chickpeas, or 1 15 oz can, drained and rinsed
¼ cup water
3 tablespoons lemon juice
2 tablespoons tahini
3 tablespoons extra virgin olive oil, divided
1 teaspoon curry powder
1 teaspoon ground ginger
½ teaspoon salt
- Place the currants in a small bowl of warm water until they plump up.
- Combine the chickpeas, water, lemon juice, tahini, 2 tablespoons of the olive oil, curry powder, ground ginger, and salt in a food processor and blend until smooth. Adjust salt and lemon to taste.
- Drain the currants, add to the food processor, and pulse until just combined.
- Transfer the hummus to a serving bowl, drizzle with the remaining tablespoon of olive oil, and top with pistachios and parsley.