CURRIED HUMMUS

Curried Hummus image

Categories Ginger

Yield serves 6

Number Of Ingredients 9

1/4 cup currants
2 cups cooked chickpeas (see page 110), or 1 15-ounce can, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt
2 tablespoons water
2 tablespoons freshly squeezed lemon juice
1 tablespoon tahini
1 tablespoon extra-virgin olive oil
1 teaspoon curry powder
1 teaspoon ground ginger
1/2 teaspoon sea salt

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