Hummus is a delicious dip made from ground chickpeas and enjoyed all over the world. This recipe brings curry flavors to the Middle Eastern classic. When I stumbled across the Yotam Ottolenghi & Sami Tamimi’s Basic Hummus recipe, I loved the results. I used a similar method for this recipe but added a few ingredients to make this a hummus unlike any other.
This recipe starts with dry chickpeas which need to be soaked overnight. Don’t let this step discourage you because the results from dried chickpeas are so much smoother. The baking soda added to the cooking water greatly reduces the cook time. Your chickpeas will be ready to blend in only 20-30 minutes, with less than 5 minutes of hands on time.
Hummus is a great healthy snack to have on hand. In this recipe you get manganese, folate, and fiber from the chickpeas. Curry powder is a blend of spices many of which have many health benefits from anti-inflammatory to anti-bacterial. Coconut milk is high in iron, phosphorous, and manganese. Truly a snack you can feel great about eating.
Smooth and creamy homemade hummus with a curry twist. Makes a great dip or spread!
Adapted from: Yotam Ottolenghi & Sami Tamimi's Basic Hummus
- 1/2 cup dry chickpeas, soaked for at least 12 hours
- 1/2 tsp baking soda
- 4 cups water
- 1 tbsp coconut milk
- 2 tsp curry powder
- 1/2 tsp turmeric powder
- 1 tbsp maple syrup
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.
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