Oil-Free Curry Hummus
This curry-infused twist on a classic hummus is sure to awaken your taste buds. Although it takes a little longer to make this hummus than it does to open a container of the store-bought variety, this hummus is free of oil and tastes oh so much better!
Prep: 15 mins
Yield: 2 cups
Ingredients
Ingredients
- 1½ cups cooked chickpeas, cooking liquid reserved
- 2 garlic cloves, minced
- 2 tsp curry powder
- 2 Tbsp tahini
- 2 Tbsp lemon juice
- ¼ to ⅓ cup cooking liquid or water
- ½ tsp red pepper flakes
- ¼ to ½ tsp sea salt
Instructions
Instructions
- 1. Add all ingredients to a food processor or blender with a plunger, starting with ¼ cup liquid and ¼ tsp salt.
- 2. Process or blend until the mixture is smooth.
- 3. Stop and scrape down the sides to ensure all ingredients are incorporated.
- 4. Add more water or cooking liquid, 1 tablespoon at a time, and continue to process until a creamy texture is achieved.
- 5. Taste and adjust the salt if necessary.
Cooking Tips
Cooking Tips
- 1. You can also use canned chickpeas and their liquid. If you do, try to use a no-sodium-added can of chickpeas.
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