Friday, January 4, 2013

Curry Hummus

Hummus is an expensive and extremely versatile thing to make. I love how you can take a can of chickpeas (that costs less than $1) and turn it into something delicious.

I never use tahini in my hummus recipes, and in all honesty, I don't miss it. Especially when I make a hummus chocked full of spicy seasonings, like this one. I made it for a belated holiday gathering with Z's extended family, and it was a huge hit. I served it with pita bread, but pita chips or Pretzel Crisps would pair just as well with this zesty dip.

Curry Hummus
Yields: 8-10 servings
-1 15 ounce can chickpeas, drained and rinsed
-1/4 cup extra virgin olive oil
-1 tablespoon fresh lemon juice
-1 teaspoon minced garlic
-1 1/2 teaspoons curry powder
-1 teaspoon cumin
-1/2 teaspoon turmeric
-1 tablespoon dried parsley
-Pinch of cayenne
-Pinch of salt

1.) Place above ingredients in food processor and pulse until smooth. Add more olive oil if needed (depending on the consistency you desire). Taste, and adjust spices as necessary.
2.) Garnish with an extra drizzle of olive oil before serving.

The end result was a slightly spicy and wonderfully flavorful hummus that was insanely easy to make.

Friendly reminder: You have until Monday morning at 9 a.m. EST to enter my KitchenAid 3 Speed Hand Blender giveaway!

Have a great weekend!


  1. I've only made hummus once at home, but I really should do it more often. It's definitely a versatile dip!

  2. Ooh, this looks fantastic! Believe it or not, I think I have only made hummus once, and that was a weird variation (edamame hummus), so I've been itching to try it for some time. I love the curry spices -- such a good idea!

    1. Oooh, I love edamame hummus! Nothing wrong with that. ;)

  3. yum! Love all the spices that you added. I tend to skip the tahini when making hummus too :)

  4. I adore hummus. I eat it on toast for breakfast sometimes - is that weird? Hah. No matter. I love the idea of adding curry powder to it!