Curried Hummus

By Susanne Merrett

Super quick, this recipes transforms chickpeas into something quite divine. As and appetizer for the whole gang, or as a main meal for any vegans at your next BBQ, this hummus is sure to please


1 large can (15 ounce) can chickpeas (about 1 1/2 cups cooked chickpeas), drained

1 large lemon for juice (1/4 cup) and zest

1/3 cup tahini

1 medium garlic clove, minced

3 tablespoons extra-virgin olive oil, plus more for serving

2 teaspoons curry powder

1/2 teaspoon ground cumin

Salt to taste

2 tablespoons water

Dash of ground paprika or fresh chopped parsley, for serving

A few Kalamata olives, for serving


You're gonna love this....

Put everything in a food processor and whiz up till smooth. Taste. Adjust seasonings. That's it!

For best flavour, let the hummus chill out in the fridge for 30 to 60 minutes. Serve with a drizzle of extra virgin olive oil, a sprinkle of paprika or some fresh chopped parsley, and a few good Kalamata olives. Goes well with your choice of fresh veggies, or pita bread (or both!).

NOTE: If you're not a fan of curry powder, simply omit it and enjoy traditional hummus instead.


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