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.
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.
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
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.
La Bella Cuciniera
Tried!! Veery good an easy to prepare!!!
Cate @ Chez CateyLou
This looks delicious! I love sweet and salty – what a great flavor combo to use in hummus!
Brandon @ Kitchen Konfidence
Damn this looks goods. I had a sample of curry hummus once at the farmer’s market, and I remember it was soooo tasty.
Andj
Mmm I just love curry- what a delicious idea to add it to hummus. Happy 2014 :-)
Abi
Yummy looks so tasty xx
Melissa @ Treats With a Twist
I LOVE curried hummus! And currants are perfect! You’re brilliant. Happy New Year Joy!
Katrina @ WVS
I love this flavour joy!! It looks awesome!
Leena12
let it be
Aparna
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!
rachelprickett
This is delicious! I just whipped it up for our New Years party and it is going to be a hit!
Ruthy Kirwan
I’ve never thought of adding currants to hummus but what a great idea! Definitely trying that next time. All about the sweet & salty love.
AmberLove
Yum yum yum!
Sophie
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!
xoxo
Sophie
Chris
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!!
Sarah Bates
Yum, this looks fabulous!
Laurel Bates
Looks delicious! Is everything ok?
gracebeekman
YUM! What a great recipe! Hope you have a happy NYE!
http://sometimesgracefully.com
Arthur in the Garden!
Nice!
Shikha la mode
I really need to start making hummus at home so I can customize it more. All your recipes are so great!
Marzia @ Little Spice Jar
Such a great idea, Joy! Loving the salty sweet for a hummus recipe.
Wishing you a very blessed new year! You are so gonna rock 2014!
Magda
I just wanted to wish you all the best in New Year Joy. You are my great inspiration and I hope the next year bring you new exciting projects.
Belinda@themoonblushbaker
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.