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Hummus with Yellow Curry

Hummus with Yellow Curry

access_time March 31, 2015 chat_bubble_outline 0 comments

Prep Time: 10 min| Cooking Time: can| Total Time: 10 min| Servings: 2-4 cups | Difficulty: Easy

Prep Time: 5 min| Cooking Time: 50 min| Total Time: 55 min| Servings: 2-4 cups | Difficulty: Easy

Hummus is a chickpea-based dip. Its simplicity means the popularity of this dish extends far beyond its home of the Middle East, Turkey and North Africa, and is now enjoyed across the world.

For making quick hummus it is easy to use canned chickpeas, I like to use dried chickpeas when I have the time. It tastes much better, and extra beans can be frozen to be used at a later time.

How to cook chickpeas:

Before cooking dried chickpeas, the first thing you will have to do is soak them. Place chickpeas in a large bowl and cover completely with cold water. Allow to soak overnight, about 12 hours. A teaspoon of baking soda can be added to help aid with the soaking process, but I find soaking in plain water for 12 hours works fine.

Once chickpeas have soaked, drain and transfer to a large cooking pot. Cover with water twice the amount of chickpeas and bring to a boil. Cover and allow to simmer for approximately one hour. Do a taste test at this point to make sure they are tender enough for your liking. Drain and allow to cool for 15 minutes.

Once chickpeas are cooled they are ready to be used. Cooked chickpeas can keep covered in the refrigerator for up to three days. They can also be frozen in an airtight container for about a month or you can always use them for any addition to sauces or salads.

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  • 250g cooked chickpeas (well-cooked or canned chickpeas, liquid reserved)
  • 3 cloves of garlic
  • 1 tsp ground cumin
  • 2 tbsp lemon juice
  • 3 tbsp sesame paste – Tahini
  • 2 tbsp yellow curry powder
  • 3 tbsp olive oil
  • 1 tbsp chopped parsley
  • cayenne pepper or black pepper to taste
  • salt to taste

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Put everything in a food processor and begin to process; Add 1/4 cup (60ml) of chickpea water and process again until quite smooth.
Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.
Lemon juice and good quality olive oil gives extra flavor and act as a preservative. Store the dip in the refrigerator up to one week.


Bon apetit 😉


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