Homemade Curry Hummus

I love hummus in its many variations, but this homemade curry hummus recipe is the hubby’s favourite and a big hit in the family lately!

Wednesday morning, coffee morning…

A couple of hour for ourselves, to chat and catch up and to enjoy good food. We are 5 friends, 5 women, 5 mums. In rotation we invite each other in our houses and bake something yummy to enjoy with a cuppa.

In the center of the table there is always an array of colorful fresh vegetable sticks and one or two dips.

Predominant is the hummus: classic or with various flavors.

It is such a versatile dip that you can give any flavors to it: tomatoes, mint, hot chilly and…curry like in this recipe.

If you would like to omit the curry you will have the classic hummus recipe, whose only spice is the cumin. In my curry hummus recipe there are already cumin seeds because I like how they boost the hummus with flavor when you bite them, but if you want to go for the classic version I suggest you add a teaspoon of grind cumin.

When it comes to making the actual hummus the only fat I use is the Tahini.

I use extra-virgin olive oil on top only, when it is time to serve it.

I must admit that when I first started preparing homemade hummus (roughly 8 years ago), I was using extra-virgin olive oil in the making. That’s just because it was listed on the list of ingredients on the box of the first hummus I had bought in Ireland!

After experimenting different recipes for years, last year I eventually decided to stick to this recipe, in which the oil is added to the top only, once you have mixed all the other ingredients and the curry hummus is ready to serve.

I was very pleased when I recently found out that the original middle east recipe does not require oil in the hummus, but on top only!

Hummus is not only a dip but also a great spread that I like to add in sandwiches (often for the kids’ lunch box) or pittas. It lasts up to 4 days in the fridge.

Ingredients for Homemade Curry Hummus

• 350 gr home-cooked chickpeas. This is really a key ingredient to me, as the chickpeas bought in a can have an inferior texture and taste. After boiling the chickpeas, allow them to cool before mixing with the other ingredients. Here is how to cook dried chickpeas
• 110 gr chickpeas stock (the water in which chickpeas have cooked)
• 2 tbsp Tahini
• juice of 1 lemon
• 1 crushed garlic clove
• 1 tsp cumin seeds
• pinch of salt
• 3 tbsp curry powder

How to Make Homemade Curry Hummus

Put all the ingredients in the food processor.

Blend together until creamy.

Serve with a dash of extra virgin olive oil on top.

(Yes, I know, chickpeas should traditionally be mushed and mixed by hand, and all the other ingredients added by hand, as Moubayed and Ibrahim Naji confirm in an interview on The Guardian. They are respectively chef and owner of a restaurant in the Arab-Israeli village of Abu Ghosh. Their hummus has been voted by the Jewish Journal’s food blog as the best in Israel and their village once held the Guinness world record for the biggest bowl of hummus! So, if you have time, try the manual process and let me know how it goes! Still, I find our hummus delicious even when processed in the food processor)