Curry Hummus with Currants and Olive Oil

Curried Hummus with Currants

I’m all about the sweet and salty combination.  Yesterday’s Salty Honey Pie was much more sweet than salty.  Today’s humus is much more salty than sweet.  It’s all about balance and treating your taste buds to the very best of both worlds.

I hope today finds you enjoying the very last day of 2013.  I hope tonight you wear something sparkly, drink something sparkly, and feel as hopeful about the new year as I do.  What a blessing it all is, hummus included.

Curried Hummus with Currants

Hummus, as it should be, is incredible easy to make.  There are just a few things that you need need that may seem like a luxury in the kitchen:  a food processor and a jar of tahini (ground sesame butter).  These two, aside from chickpeas (duh), are hummus essentials.

Curried Hummus wuth Currants

I combined my canned chickpeas with olive oil and lemon, a splash of water, and ground curry and ginger.  I trusted the curry, but was a little worried the ginger might overpower the hummus, making it taste like a weird spice cake.  I was wrong.  The ginger and curry meld seamlessly with the chickpeas and bit of tahini.

I left the skins on my chickpeas when grinding which definitely makes for a more coarse hummus.  See Smitten Kitchens Ethereally Smooth Hummus for more of a smoooooth situation.  I was happy with my more rustic hummus especially considering it had the support and pizazz of delicious spices.  I finished the hummus by stirring in dried currants and sprinkling  chopped green onions and olive oil on top.  The result is salty sweet with a kick.  So easy.  Major bang for your buck.

This recipe come from the The Cancer-Fighting Kitchen Cookbook,  which I’m newly exploring and totally enjoying.  

Curry Hummus with Currants and Olive Oil

makes about 4 cups

adapted from The Cancer-Fighting Kitchen Cookbook

Print this Recipe!

2 (15-ounce) cans chickpeas, drained

1/4 cup water

3 tablespoons fresh lemon juice

2 tablespoons tahini

2 tablespoon olive oil

1 1/2 teaspoons ground curry powder

1 1/2 teaspoons ground ginger

1 teaspoon salt

1/4 cup dried currants

1/4 cup chopped green onions

olive oil , salt and pepper for serving

In the bowl of a food processor combined drained chickpeas, water, lemon juice, tahini, olive oil, curry, ginger, and salt.  Blend until relatively smooth.  Stop the food processor to scrape the sides of the bowl.  Add a bit more water and/or olive oil by the tablespoon if the hummus is too thick.  Blend again until smooth.  The hummus won’t be completely smooth, but that’s ok.

Remove from the food processor and place in a serving bowl.  Stir in the currants.  Top with a bit of green onions, olive oil, and salt and pepper just before serving.

Hummus will last for up to 10 days in the refrigerator.  


21 thoughts on “Curry Hummus with Currants and Olive Oil

  1. My sis has taken to making hummus with chickpeas that we sprout! Not only does this increase the health factor, but it also yields more hummus, which is always a good thing in a house with 2 teens who snack!

  2. I am a houmous freak and this one looks too good to be true. I cannot wait to try it!!

    And happy new year, Joy! I cannot even begin to express the amount of joy you have brought into my rollercoaster life this year. There wasn’t much I could count on, but your inspiring posts with gorgeous photos was something I could always count on. Keep doing what you’re doing, because it’s awesome!



  3. Looks yum but can something be subbed (is that a word?) for the dried currants…not an item found in most pantrys and not an item most of us could prolly even find, even if we wanted to run to the store for, which we don’t! :) It’s freezin out there baby!!

  4. The curry spices are a nice kick to the traditional Hummus. I am a bit lazy when I make hummus too (leaving the skins on) but I find if you add some full fat greek yoghurt it helps with the smooth, creamy texture.

    You had an awesome year Joy! I can not wait for 2014 recipes.

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