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.

Curry Hummus

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

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Course: Appetizer, Lunch, Snack

Cuisine: gluten-free, vegan

Prep Time: 10 minutes

Total time: 10 minutes

Serves: 2 cups

Calories: 86kcal

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

• Add raisins to a bowl and cover with water. Set aside.
• Add all the other ingredients to a food processor.
• Process until smooth.
• Remove the blade.
• Drain the raisins and add to the hummus.
• Stir.
• Top with flaked almonds if desired.

Estimated nutrition per serving:

Serving: 50g | Calories: 86kcal | Carbohydrates: 8.6g | Protein: 2.2g | Fat: 5g | Sodium: 78mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 0.9mg

Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

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