• Sam Rice

RECIPE - Curry Hummus

Click here for a printable version of this recipe

This is my absolute favourite hummus variation and that’s saying something because I have tried many, many riffs on this healthy classic. The trick is to keep the spicing subtle but discernible – a background heat hit without being too overpowering. I often serve this instead of a starter when people come over for dinner, it’s just enough to keep everyone going until the main course and it never fails to elicit requests for the recipe!


SERVES: Enough for 8 as a dip


KITCHEN TIME: 10 mins



INGREDIENTS:

1 tin of chickpeas drained and rinsed

1 tbsp plain Greek yogurt

1 tbsp tahini

1 clove garlic

1 large green chilli, deseeded or 35g of jalapenos from a jar

2 tbsp lemon juice

1 level tsp each of cumin, turmeric and mild curry powder

Good pinch sea salt

Good pinch black pepper


PREP TIP: You can make this the day before and keep it in the fridge to let the flavours develop.


METHOD: Place all the ingredients in a food processor or blender. Blend on a medium speed for about 30 seconds and then using a spatula scrape down the sides of the bowl. Continue to blend on high for a couple of minutes, you can slowly add a little water (about a tbsp) to the mix if it seems a bit stiff. Taste and add more spices/salt/pepper if needed, give a final blend and then transfer to a Tupperware to chill in the fridge.


SERVING TIP: I like to serve this with toasted wholemeal pitas cut into triangles.



75 views

Site content and general photography © Sam Rice 2019

 Photography from The Midlife Kitchen © Issy Croker 2017