Hot Curry Hummus

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“This hot curry hummus is fantastic on cucumbers. As a great late lunch we made little pita pocket sandwiches with the hummus, some cucumber slices and lettuce. Spices are always to taste so go with what works for you. Enjoy!”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Instructions Chickpea Prep.
  2. Bring a pot of water sufficient for the chickpeas to a rolling boil.
  3. Add chickpeas to water and return to a boil.
  4. Boil chickpeas for about 5 minutes stirring often with a forked pasta spoon.
  5. When some skins begin to separate and rise to the surface remove from heat.
  6. Strain chickpeas in a colander and allow to cool to the touch.
  7. Using fingers gently squeeze the skins from the chickpeas and discard.
  8. Instructions for Blending.
  9. In a food processor or Ninja bowl add:
  10. chickpeas.
  11. 2 tablespoons of water.
  12. 4 tablespoons olive oil.
  13. 1/2 cup lemon juice.
  14. garlic.
  15. curry powder.
  16. cumin.
  17. chili powder.
  18. 1/4 teaspoon salt.
  19. Process watching for consistency, more liquid will be needed to get the smooth and creamy consistency.
  20. Taste often and add additional lemon juice and olive oil as needed.
  21. When desired taste is achieved if needed add additional water until smooth and creamy consistency is reached.

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