Sunday, September 22, 2013

Curried hummus

This morning started out with rain, and plenty of stuff to do around the kitchen. First of all, the chickpeas cooked all day on low in the slow cooker yesterday needed to be converted into hummus. This time I used a farmers market inspiration of curried hummus and created my own version. – A classic hummus recipe but with a dash of curry and a tablespoon of maple syrup. Delight!
Curried hummus (ca 2 cups)
  • 2 cups cooked chickpeas, liquid reserved 
  • 1/2 tsp fleur de sel (or kosher salt), or to taste
  • 2 garlic cloves, minced
  • 1/4 cup tahini  (sesame paste)
  • 2 Tbsp reserved chickpea liquid (or water)
  • a few drops of Tabasco sauce, to taste
  • 1/2 – 1  teaspoon curry powder (start with less)
  • 1 TB maple syrup
Place all ingredients into a food processor (except the salt) and process until the hummus is finely pureed. Scoop into a bowl and drizzle with a good quality olive oil and serve.   curry_hummus2

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