Curried Hummus [v, gf]
Curried hummus, or, as I also like to call it “anti-inflammatory hummus” because it contains turmeric and garlic – both which have anti-inflammatory properties! I love throwing a little turmeric in things whenever I can (especially cooking stir frys, etc)… it’s just such an amazing spice, plus chickpeas contain quite a bit of protein.. another added benefit! Lately, it’s been quite warm out, and when it’s warm I crave cool crisp things. Stuffed pita pockets have been high on my list recently.. I like to fill them with cold cucumber, fresh arugula and/or spinach from my garden, a little whole grain dijon mustard, and, yep… curried hummus!! Simple. Quick. Crisp. Delicious. Or, as a quick snack, I also love to grab a collard green leaf from my garden, slather it in the curried hummus, and wrap it up like a little burrito. Voila! Healthy, light, but packed with protein and anti-inflammatory spices. Yum.
As for making this hummus, all you need is a cuisinart (or a blender could work, but a cuisinart will be much better). It’s really quick to make as you just toss all the ingredients in, blend it up, and you’re done. It’s a great thing to whip up for an appetizer at a dinner party (serve with crackers, pita, or on squares of collard green!)… or just for yourself like I do! It will keep for a week or more in an air-tight container. As you’ll notice, I did not add tahini to this recipe, as I think hummus is delicious without tahini too, but of course, if you love tahini you can add it! You could also try adding other spices or herbs to this… maybe dill? Paprika? Experimentation encouraged!
- 2 (15 oz) cans chickpeas (also called garbonzo beans)
- 3 garlic cloves, peeled
- 1 tbsp turmeric powder
- 1 tsp curry powder
- 1/2 tsp salt (or to taste)
- 6 tbsp olive oil
- 1 tbsp lemon juice (or to taste)
- Strain the chickpeas and wash them once with water.
- Toss all ingredients into your cuisinart (or blender), blend until smooth and all ingredients are combined.
- Adjust seasonings to taste (you can add more olive oil or a little water if you like it a bit less dense).
- Serve with pita, crackers, veggies, or save for later to use as a spread for sandwiches!