Hummus-Indian Style

Name: Hummus-Indian Style
Ingredients: 2 (15 ounce) cans chickpeas, drained and rinsed (or 3 cups homemade chickpeas); 4 tablespoons tahini; 4 tablespoons fresh squeezed lemon juice; 2 tablespoons agave nectar (or honey, if you don't have agave); 1 teaspoon turmeric; 2 teaspoons curry powder; 3 garlic cloves (or more to taste); 1 serrano peppers (to taste) or 1 jalapeno chile (to taste); 1 teaspoon salt (I use Kosher or Sea Salt); 1/2 teaspoon black pepper; 1/4 cup water (More if needed to make a smoother texture.); 1 cup golden raisin (optional); 1/4 cup chopped cilantro (garnish)

13 ingredients

8 steps

Ingredients

2 (15 ounce) cans chickpeas, drained and rinsed (or 3 cups homemade chickpeas)
4 tablespoons tahini
4 tablespoons fresh squeezed lemon juice
2 tablespoons agave nectar (or honey, if you don't have agave)
1 teaspoon turmeric
2 teaspoons curry powder
3 garlic cloves (or more to taste)
1 serrano peppers (to taste) or 1 jalapeno chile (to taste)
1 teaspoon salt (I use Kosher or Sea Salt)
1/2 teaspoon black pepper
1/4 cup water (More if needed to make a smoother texture.)
1 cup golden raisin (optional)
1/4 cup chopped cilantro (garnish)

Directions

1

In a food processor, blend chickpeas, tahini, lemon juice, agave, turmeric, curry, garlic, chile, salt, pepper, and water until smooth.
2

Once the hummus is smooth, add the raisins and pulse in the food processor until evenly distributed. *Don't over process the raisins*.
3

If using raisins, you may want to cut back on the agave. Just use your judgment and personal preference. Same with the chile. I like it spicy, so I use more.
4

If using cilantro, stir in by hand or just sprinkle over the top.
5

You can easily cut this recipe in half.
6

Store in the refrigerator.
7

This is good with celery, carrots, all colors of bell peppers, spread on naan, pita chips, use in sandwich or wrap, etc.
8

This recipe makes approximately 24 (2-tablespoon) servings (3 cups).