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.
PREP TIME: 10 minutesminutes
TOTAL TIME: 10 minutesminutes
Servings: 8servings (about ¼ cup each) / Makes 2 cups total
⅓ cup (80grams)tahini, or natural smooth peanut butter
3 to 4clovesgarlic
4teaspoonscurry powder, or curry paste
1teaspoonground cumin
5tablespoonslemon juice, freshly squeezed (about 1 medium lemon)
3tablespoonsextra virgin olive oil, plus more for serving (see recipe notes for how to make oil-free)
1tablespoonmaple syrup
¾teaspoonsalt, plus more to taste
½teaspoonfreshly ground black pepper
¼ cup (36 grams)raisins
2 to 3tablespoonsslivered or flaked almonds(optional)
INSTRUCTIONS
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.
NOTES
To make oil-free - Omit 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. Storing Leftovers - Place in an airtight container and store in the fridge for up to 1 week or freeze 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.