Curried Hummus

The name Hummus is an Arabic word that translates directly to “chickpeas,” so I guess now I can consider myself semi-fluent in… 8 languages? Or maybe it’s more.

lso commonly known as garbonzo beans, chickpeas have been long valued for their high level of fibre, a large portion of that being insoluable. Combined with a whole grain, this complete protein dip can be a snack that keeps the body satisfied!

Traditionally this spread is served drizzled with olive oil alongside fresh pita, but don’t limit it’s potential. Substitute mayonnaise or ranch dressing for this spicy dip on your next sandwich, or smother veggie sticks in it- YUM! The base recipe is below; try other seasonings besides curry, it’s a mild, versatile flavor that pairs well with roasted garlic, caramelized onion, and (I think) Dijon mustard!

CURRIED HUMMUS
 

Ingredients (Base):

  • 1 can chickpeas (half water removed)
  • 1/2 TBSP sesame oil
  • 1/2 TBSP olive oil
  • 2 TSBP nutritional yeast
  • 1/8 cup sunflower seeds (or tahini)
  • Juice of 1/2 lemon

Curry Variation

  • 1/2 tsp tumeric
  • 2 tsp curry paste

Directions:

  1. Grind sunflower seeds in food processor.
  2. Combine with remaining ingredients in food processor, add salt to taste. 
  3. Enjoy!

Authors note: Normally I would use tahini rather than sunflower seeds but I didn't have on hand at the time. The seeds worked fine, but it might create a smoother texture to use the tahini- plus avoid the hassle of grinding the sunflower seeds!