Oil Free Curry Hummus
Prep Time: 15 minutes
Servings: 2 Cups
Here’s another plant-based tip from my kitchen to yours (even though I’m currently in Japan!), a lick-the-bowl it's so good, oil-free curry hummus and my new favorite cracker! I take crackers very seriously.
Equipment
- Food Processor
Ingredients
- 1½ cups cooked chickpeas
- 2 garlic cloves, minced
- 2 tsp curry powder
- 2 tbsp well-stirred tahini
- 2 tbsp lemon juice
- ¼-⅓ cup cooking liquid or water*
- ½ tsp red pepper flakes
- ¼-½ tsp teaspoon salt
Instructions
- Add all ingredients to a food processor or blender with a plunger, starting with ¼ cup liquid and ¼ teaspoon salt. Process or blend until the mix is smooth. Stop and scrape down the sides to ensure all ingredients are incorporated. Add more water or cooking liquid, 1 tablespoon at a time, and continue to process until a creamy texture is achieved. Taste and reseason with salt and enjoy!
Notes
* You can also use canned liquid here. I suggest a no-sodium added can of chickpeas if you do!
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