Nut n’ Curry Hummus
Denise Landis is the founder & CEO of The Cook's Cook.
What’s great about this recipe is that is is very very easy and takes only a few minutes to put together. You could get fancy and drain the canned chickpeas then rub them between your hands to remove the skins – that would give you a smoother texture – but I say don’t bother. The addition of almond butter gives a subtle twist to the flavor, and – good news! – many supermarkets sell it in small packets near the peanut butter so you don’t need to buy a whole jar. Serve this with sliced vegetables and crackers. It’s vegan and peanut-free (do check to make sure the almond butter is certified peanut-free) and a great party food.
Ingredients
- 710 ml (3 cups /2 cans) cooked chickpeas/garbanzo beans, liquid reserved
- 118 ml (1/2 cup) almond butter
- 71 ml (1/3 cup) tahini
- 3 garlic cloves, minced
- 10 ml (2 teaspoons) curry powder
- 2.5-5 ml (1/2-1 teaspoon) sea salt, or as needed
- Paprika and minced fresh parsley, for garnish
Preparation
- In a food processor or blender, combine the chickpeas, almond butter, and the garlic. Process to make a coarse paste. Add 60 ml (1/4 cup) of the liquid reserved from the chickpeas, and process again.
2. Add the curry powder and 2.5 ml (1/2 teaspoon) salt. Process until smooth, adjusting the salt and liquid until the mixture is smooth and seasoned to your taste. Transfer to a serving bowl and garnish with paprika and fresh parsley. Cover and refrigerate until needed. Serve with sliced vegetables and crackers for dipping.
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Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
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Love this multicultural flavor twist on Hummus, perfect for Israel’s Independence Day this Tuesday!