Sweet and Spicy Curry Hummus
A creamy, protein-rich hummus with a sweet and spicy curry twist. Quick to make and packed with fiber and heart-healthy fats, this versatile dip is perfect for veggies, crackers, sandwiches, or meal prep.
Equipment
- 1 colander
- 1 microwave-safe bowl (small)
- 1 Large bowl
- 1 Food processor or high-speed blender
- Measuring Spoons and Cups
Ingredients
- 1 can 15 oz chickpeas, drained, liquid reserved
- 1 ½ tsp baking soda optional, for removing skins
- ¼ cup tahini
- 1 clove garlic
- 2 tbsp lemon juice from ½ lemon
- ½ tsp salt
- 1 tsp curry powder
- ½ tsp ground turmeric
- 1 tsp fresh ginger grated
- ¼ tsp cayenne pepper optional, increase to ½ tsp for extra heat
- 1 tbsp pure maple syrup
Instructions
- Drain the Chickpeas: Start by opening your 15-ounce can of chickpeas. Pour the chickpeas into a colander to drain the liquid, but don’t discard the liquid—you’ll need a portion of it later to help blend the hummus to a smooth, creamy consistency. Give the chickpeas a gentle rinse under cold water to remove any canning residue.
- Optional Chickpea Skin Removal for Creaminess: If you want an ultra-smooth hummus, removing the skins from the chickpeas is highly recommended. Transfer the rinsed chickpeas to a small, microwave-safe bowl. Sprinkle 1 ½ teaspoons of baking soda over the chickpeas and toss them gently to coat evenly. Microwave the bowl on high for 90 seconds to slightly soften the skins, which makes them easier to remove.
- Separate Skins from Chickpeas: Carefully pour the hot chickpeas into a large bowl and cover them with cool water. Using your hands, gently rub the chickpeas between your fingers. The skins will start to loosen and float in the water. Drain the water, removing the skins, and repeat this process 4–5 times until the chickpeas are mostly skin-free. This step ensures a silky, restaurant-quality hummus.
- Prepare the Flavor Base: In a food processor or high-speed blender, combine the chickpeas (skins removed or left on, depending on your preference) with ¼ cup of the reserved chickpea liquid, ¼ cup tahini, 1 clove of garlic, 2 tablespoons of fresh lemon juice, and ½ teaspoon of salt. Add the warm spices: 1 teaspoon curry powder, ½ teaspoon turmeric, and 1 teaspoon freshly grated ginger. If you enjoy a spicy kick, include ¼ teaspoon cayenne pepper, or increase to ½ teaspoon for extra heat. For a subtle sweet balance, add 1 tablespoon of pure maple syrup.
- Blend Until Smooth: Secure the lid of your food processor or blender and blend on high for about 60 seconds, stopping to scrape down the sides as needed.If the mixture seems too thick or isn’t moving smoothly, add 1–2 tablespoons of the reserved chickpea liquid at a time until you reach a creamy, spreadable consistency. Aim for a luxuriously smooth texture that’s easy to scoop with crackers or spread on sandwiches.
- Taste and Adjust Seasoning: Once blended, taste the hummus carefully. Adjust the salt, lemon juice, or maple syrup if needed. If it needs more warmth, a pinch of extra curry powder or cayenne can enhance the flavor. The goal is a perfectly balanced sweet, spicy, and savory flavor profile.
- Serve and Store: Transfer the hummus to a serving bowl and smooth the top with a spatula. It pairs beautifully with fresh veggies, pita bread, chips, or as a creamy sandwich spread. For meal prep or longer storage, cover the bowl tightly and refrigerate for up to 5 days. The flavors often deepen after a few hours, making it even more delicious the next day.
- Optional Garnishes: For presentation and extra flavor, drizzle a bit of olive oil on top, sprinkle with paprika or additional curry powder, and garnish with fresh chopped parsley. This step is optional but adds a vibrant visual appeal and a burst of aroma.
Notes
- Removing chickpea skins is optional but results in a creamier hummus.
- Adjust cayenne pepper to your preferred spice level; start small and add more gradually.
- Reserved chickpea liquid can be substituted with water if needed, though the liquid enhances flavor and texture.
- Freshly grated ginger is recommended over pre-ground ginger for a brighter, more vibrant taste.
- Maple syrup adds a subtle sweetness that balances the spices; honey or agave syrup can be used as alternatives.
- Hummus flavor improves after resting in the fridge for a few hours, allowing the spices to meld.
- Use a high-speed blender or food processor for best results; lower-powered appliances may require extra liquid.
