Curry Hummus

Smooth and creamy Curry Hummus with juicy raisins which add a burst of sweetness and compliment the curry flavour perfectly.

The inspiration for todays recipe came from a packet of Masala Wraps which I noticed whilst grocery shopping a few days ago. I usually make my own bread and wraps but these looked great and had all natural ingredients so I bought some for making packed lunches this week. I spent some time thinking about what filling would compliment the Masala flavour of the wraps and decided to have a go at making a curry flavoured hummus. The result was delicious and I immediately knew that I had to share it with you guys.

My Curry Hummus is based on traditional hummus recipes which contain chickpeas/garbanzo beans blended with tahini, olive oil and garlic. This version contains these basic hummus ingredients along with the addition of curry powder, cilantro, lemon and a little maple syrup to sweeten it slightly and make the curry flavours shine.

This Curry Hummus is:

Smooth and creamy

With mild but distinct curry flavour

And juicy raisins which add a burst of sweetness and compliment the curry flavour perfectly.

You can serve this Curry Hummus with warm pitta breads, as a dip for fresh chopped vegetables such as carrot and bell pepper or as a sandwich/wrap filling.

If you are looking for other lunch ideas then check out my easy Vegetable Pate.

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Curry Hummus

Smooth and creamy Curry Hummus with juicy raisins which add a burst of sweetness and compliment the curry flavour perfectly.

Course Appetizer, Lunch, Snack

Recipe Type gluten-free, vegan

Prep Time 10 minutes

Total Time 10 minutes

Servings 2 cups

Calories 86 kcal

Author Melanie McDonald

Ingredients

• 330g | 2 cups chickpeas , cooked/canned
• 4 tablespoons tahini
• 2 large cloves garlic
• 4 teaspoons curry powder (if you only have hot curry powder just use less. Taste as you add it)
• ½ lemon juice of
• 1 handful cilantro (stalks and leaves are fine)
• 3 tablespoons of olive oil
• 3 tablespoons of water
• 1 tablespoon maple syrup
• 37g | ¼ cup raisins
• Flaked almonds for decoration (optional)

Instructions

1. Add raisins to a bowl and cover with water. Set aside.

2. Add all the other ingredients to a food processor.
3. Process until smooth.
4. Remove the blade.
5. Drain the raisins and add to the hummus.
6. Stir.
7. Top with flaked almonds if desired.

Nutrition Facts

Curry Hummus

Amount Per Serving (50 g)

Calories 86 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Sodium 78mg 3%

Total Carbohydrates 8.6g 3%

Dietary Fiber 2g 8%

Sugars 2g

Protein 2.2g 4%

Vitamin A 0%

Vitamin C 1%

Calcium 3%

Iron 5%

* Percent Daily Values are based on a 2000 calorie diet.

This recipe is part of  the TRY A BITE TUESDAY LINK PARTY #14 over at Caleigh’s Kitchen.