Whenever I go to the farmers market, I am enticed by these great non-traditional hummus variations: with cilantro, with artichoke, and with curry. I made my own version of the curried hummus and it is really nice --- Indian notes with the curry, spicy and a hint of sweet. Basically, it is like hummus with curry, a dash of maple syrup and some red pepper flakes or cayenne.
- 2 cups of chickpeas (ca. 1 cup of dried chickpeas cooked in the slow cooker with a bay leaf for 4-5h)
- 3-4 garlic cloves, peeled (or less)
- 2 TB olive oil
- 1/4 cup tahini
- 2 TB maple syrup
- 1/2 teaspoon red pepper flakes
- 1 TB curry powder
- salt to taste
- Optional: 1/2 tea spoon garam massala, 1/2 ts roasted sesame oil
Place all ingredients in a blender and blend until smooth. Add water if mixture is too thick. Serve.