RECIPE - Curry Hummus
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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
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.