Farmstand Curry Hummus

I have really been missing the farmer's market lately for the fresh produce but especially for the curry hummus I got addicted to.  I believe it was from Island Farm Kitchen.  I recently decided to recreate my own version and I haven't stopped making it since.  It has a slightly spicy, warm curry flavor that is fresh and lightened up by the lemon juice.  
Hummus I have made in the past always tasted great but it also seemed to get really thick after it was refrigerated.  With this recipe, I add water for the liquid and hold the olive oil to drizzle on when I'm ready to serve it.  That way, you don't miss out on any of the rich flavor and the hummus stays spreadable!
This recipe is a great dupe for the farmer's market hummus I love.  It stays good in the refrigerator for a week, if you can make it last that long!  Not to mention so, so easy to whip up.  You won't want to go back to store-bought!

Farmstand Curry Hummus
Recipe by Ali Caron, RD
Makes about 2 1/2 cups

1 16-oz can chickpeas, drained and rinsed
½ tsp coarse salt
1 ¼ Tbsp. lemon juice
½ tsp cumin
1 tsp curry
1½ -2 Tbsp. tahini paste
1½ tsp minced garlic
1-2 Tbsp. water
Optional: Garnish with drizzle of olive oil and a pinch of sesame seeds

Directions: Add all ingredients and 1 tablespoon water to food processor.  Blend until smooth. Scrape down sides as needed.  If hummus is too thick, add additional tablespoon of water.  When ready to serve, garnish with a drizzle of olive oil and sesame seeds.

*Tip: Traditional hummus recipes call for olive oil blended with the chickpeas.  If you plan to refrigerate this hummus, it works best to use water and not oil.  The oil will harden and thicken the hummus once refrigerated.  By just adding a little oil on top when ready to serve, you add flavor and richness but also save additional calories!

Nutrition Facts: (Per Tablespoon) 45 Calories, 1g Fat, 7g Carbohydrates, 2g Protein, 2g Fiber, 28mg Sodium, 104mg Potassium

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