Smooth and creamy homemade hummus with a curry twist. Makes a great dip or spread!
Adapted from: Yotam Ottolenghi & Sami Tamimi's Basic Hummus
Once the chickpeas have soaked in water for at least 12 hours, drain them and add them to a saucepan over medium heat. Add baking soda and stir for 1 minute, then add the water.
Simmer on low. After 20 minutes, check your chickpeas. They are ready when they still hold their shape but are easily smashed with your finger. If your chickpeas aren't ready, continue cooking. This may take up to 40 minutes.
When your chickpeas are soft, drain them and add them to a food processor or blender with the coconut milk, curry powder, turmeric, and maple syrup. Blend until smooth. Enjoy right away or refrigerate for up to a week.