Curried Hummus
Sometimes I feel like the United Nations is meeting in my kitchen. This time around it’s India and Lebanon at the table. It sounds exotic, but this is really just a nice, simple hummus (that’s the Lebanese part) with a zingy curry buzz (hello, Sri Lanka). Chickpeas are rich in protein and essential amino acids for keeping the body strong, while the sesame seeds in the tahini have high levels of anticancer phytochemicals; and since the seeds are ground into a paste, they’re easy to digest.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
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.
Step 2
Before serving, drain the currants thoroughly and stir them into the hummus.
rebecca’s notes
Step 3
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
Step 4
Store in an airtight container in the refrigerator for 5 to 7 days.
nutrition information
Step 5
(per serving)
Step 6
Calories: 180
Step 7
Total Fat: 5.7g (0.7g saturated, 2.6g monounsaturated)
Step 8
Carbohydrates: 27g
Step 9
Protein: 7g
Step 10
Fiber: 7g
Step 11
Sodium: 630mg
