Sweet and Spicy Curry Hummus
Sweet and spicy curry hummus filled with wonderful, warm spices for a flavorful dip or spread you'll absolutely love! This delicious curry hummus recipe is easy to make and might just be your new go-to hummus flavor.
Servings 8 servings
Calories 86cal
Ingredients
- 1 15 oz can chickpeas, drained but with the liquid reserved
- 1 1/2 teaspoons baking soda (if removing the chickpea skins -- see below for instructions)
- 1/4 cup tahini
- 1 clove garlic
- Juice from 1/2 lemon (about 2 tablespoons)
- 1/2 teaspoon salt
- 1 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon fresh grated ginger
- Optional: 1/4 teaspoon cayenne pepper (1/2 teaspoon cayenne if you like it extra spicy)
- 1 tablespoon pure maple syrup
Instructions
- Drain the chickpeas over a colander, reserving the liquid in a bowl. Skip to step 5 if not removing the skins from the chickpeas.
- To remove the skins for creamier hummus: rinse the chickpeas and add them to a small microwave-safe bowl.
- Toss the chickpeas in 1 ½ tsp. baking soda and microwave them for 90 seconds.
- Pour the hot chickpeas into a large bowl and cover with cool water. Gently rub the chickpeas between your hands to remove the skins. Drain off the water with the skins, and repeat the process until all the skins have been removed. It may take 4-5 changes of water.
- Add the chickpeas (with skins on or off), ¼ cup of chickpea liquid from the can, and all other ingredients to a food processor or blender and blend until completely smooth, about 60 seconds. If things aren’t moving around very well, you can add 2 extra tbsp. at a time of the chickpea liquid.
- Taste and adjust seasoning if necessary. Serve with crackers, chips, veggies, or as a sandwich spread.
Nutrition
Serving: 2tablespoons | Calories: 86cal | Carbohydrates: 7.7g | Protein: 3.1g | Fat: 5.4g | Saturated Fat: 0.7g | Fiber: 1.7g | Sugar: 1.6g