Deliciously smooth and creamy curry hummus with bursts of juicy raisins and crunchy almonds. It's loaded with flavour, can be made in minutesand is perfect for serving as a dip with veggies, naan or pita bread, or for spreading in sandwiches and wraps.
Course: Appetizer, Lunch, Snack
Servings: 8servings (about ¼ cup each) / Makes 2 cups total
2 to 3tablespoonsslivered or flaked almonds(optional)
Add all of the ingredients, except the raisins and almonds, to a food processor.
Process until smooth. Don't rush this step. Keep the food processor running for as long as necessary and give the sides a good scrape down with a spatula once or twice.
If you want to loosen the hummus a little you can drizzle in some more olive oil, water, or some of the liquid from the can of chickpeas, (or cooking water if you cooked your own chickpeas) as necessary to thin it. Do it very gradually though. You can always add more but you can't take it away!
Give it a quick taste and adjust the seasonings if necessary.
Remove the blade from the food processor and add the raisins. Stir them through with a spatula or spoon.
Serve topped with the slivered/flaked almonds and a drizzle of extra virgin olive oil.
Peeling the chickpeas before blending them up will give you a much smoother hummus. I don't tend to bother but it really does make a difference. If you pour the drained chickpeas onto a clean dishtowel then bundle it up around them and rub them really well the skins come off pretty easily. Or you can just pop them off with your fingers.To make oil-freeOmit the extra virgin olive oil and use either cold water or the liquid from the can of chickpeas or the cooking liquid if you cooked your own. Add it very gradually while processing to get the texture you like. Storage & FreezingTransfer leftover curry hummus to an airtight container and store in the fridge for up to 1 week. It can also be frozen for up to 3 months. To defrost, simply remove from the freezer and leave in the fridge overnight.Homemade hummus does thicken up when stored, so be sure to give it a quick mix and add a drop of olive oil, aquafaba or water to loosen it up if necessary before serving.