Curry Currant Hummus Recipes

Steps:

• Combine chick peas, olive oil, crushed garlic, curry powder, lemon juice and water in a food processor or blender.
• Puree until smooth.
• Add salt to taste.
• Transfer to a bowl and gently stir in currants by hand.
• Cover with plastic wrap and chill at least 4 hour for flavours to blend.

Steps:

• Place the currants in a small bowl of hot water to soak and plump up. Combine the chickpeas, water, lemon juice, tahini, olive oil, curry powder, ginger, and salt in a food processor and process until smooth. Transfer to a mixing bowl and do a FASS check. Add a spritz of lemon if it needs a little extra zing.
• Before serving, drain the currants thoroughly and stir them into the hummus.
• rebecca's notes
• For a time-saving trick, buy a 16-ounce container of premade organic hummus at the market and add curry powder, ginger, lemon juice, and currants, as above. This is a wonderful way to spice up a store-bought snack.
• storage
• Store in an airtight container in the refrigerator for 5 to 7 days.
• nutrition information
• (per serving)
• Calories: 180
• Total Fat: 5.7g (0.7g saturated, 2.6g monounsaturated)
• Carbohydrates: 27g
• Protein: 7g
• Fiber: 7g
• Sodium: 630mg

Steps:

• Blitz the curried chickpeas (see recipe here) with the lime juice, tahini and coriander, adding enough water until you get to your desired consistency. Season to taste. Eat with cucumber or carrot sticks.