Last week I shared this happy hummus with you all via social media and many of you asked for the recipe. So, here it is! My new curry hummus! Delicious on a rice cake, a piece of spelt toast or on a homemade cracker.
5 days in an airtight container in the fridge
food processor or blender
200 g (7 oz.) chickpeas (canned)
1/2 red chilli pepper, seeds removed
1,5 tbsp tahini (sesame paste)
1 ½ cloves finely chopped garlic
50 ml (scant 1/4 cup) lemon juice
100 ml (scant 1/2 cup) (filtered) water
1 tbsp finely chopped parsley or cilantro (+ extra for garnish)
1 pinch cayenne pepper
1 tsp curry powder
1 tsp turmeric
1 tsp cumin seeds
1 tsp sea salt
2 tbsp olive oil
Slice the chilli pepper in half and remove the seeds. Then, chop the chilli pepper and the garlic finely. Combine the chilli pepper, garlic, tahini, lemon juice and water in a blender and blitz until smooth. Next, add the chickpeas, parsley, cumin seeds, curry powder, turmeric, olive oil and cayenne to the mixture. Blitz again, adding a bit of water if needed. Sprinkle with sea salt, blitz for another minute until soft and smooth. Serve in a bowl and garnish with a bit of chopped parsley or cilantro.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!