.Not Suitable for freezing
- 400g tin of Chickpeas (drain and rinse)
- 8-10 tbs Olive Oil
- 1 tbs tahini
- 1/2 tsp turmeric powder
- 1/2 tsp roasted curry powder (plain curry powder will be just as tasty)
- 1 big handful of chopped parsley
- 2-3 large crushed garlic cloves
- 1 tsp lemon juice
- 3-5 tbs water (depending on desired consistency of your hummus)
- Salt to taste
You will find a raft of recipes online and one fact that is apparent is that the source of your chickpeas will affect the consistency of your paste. So a word of caution, add the water slowly depending on your desired consistency. If you prefer, you do not need to add any water at all.
- Add all the ingredients in to a food processor and blend. I like my hummus a little coarser so only blended it till I saw that all the ingredients had mixed in but if you prefer a smoother consistency blend for a few minutes longer.
- Once you have reached your desired consistency, pour out of the blender and store in a glass jar or dish. I use cellophane to cover my dish to prevent the air from drying it out.
Optional but Super Tasty Instead of parsley, you could add a couple of handfuls of fresh coriander leaves or basil leaves. I also made one batch with fresh dill which was just as yummy!If you haven't got roasted curry powder, you could also try cumin powder or coriander powder for a taste variation. Add a pinch of chilli powder if you like your hummus with a bit of a kick.
Like most of you, I’ve bought the plain hummus, the coriander flavoured one, the red pepper one, the garlic one … but I have yet to come across a curry hummus so I made it myself.