Hummus with Yellow Curry

Prep Time: 10 min| Cooking Time: can| Total Time: 10 min| Servings: 2-4 cups | Difficulty: Easy

Prep Time: 5 min| Cooking Time: 50 min| Total Time: 55 min| Servings: 2-4 cups | Difficulty: Easy

 

Hummus is a chickpea-based dip. Its simplicity means the popularity of this dish extends far beyond its home of the Middle East, Turkey and North Africa, and is now enjoyed across the world.

For making quick hummus it is easy to use canned chickpeas, I like to use dried chickpeas when I have the time. It tastes much better, and extra beans can be frozen to be used at a later time.

How to cook chickpeas:

To cook the chickpeas , you can either cook them on the stovetop or use a pressure cooker. For the stovetop method, add three cups of fresh water or broth for each cup of dried garbanzo beans. The liquid should be about one to two inches above the top of the legumes. Bring them to a boil, and then reduce the heat to simmer, partially covering the pot. If any foam develops, skim it off during the simmering process. Chickpeas generally take about one to one and one-half hours to become tender using this method. If the beans are still hard and no more water remains, add 1 cup of hot water and continue to cook until soft.

Once chickpeas are cooled they are ready to be used. Cooked chickpeas can keep covered in the refrigerator for up to three days. They can also be frozen in an airtight container for about a month or you can always use them for any addition to sauces or salads.

If you are running short on time, you can always use canned beans in your recipes. If the garbanzo beans have been packaged with salt or other additives, simply rinse them after opening the can to remove these unnecessary additions. Canned beans need to only be heated briefly for hot recipes while they can be used as is for salads or prepared cold dishes like hummus.

Ingredients:
  • 250g cooked chickpeas (well-cooked or canned chickpeas, liquid reserved)
  • 3 cloves of garlic
  • 1 tsp ground cumin
  • 2 tbsp lemon juice
  • 3 tbsp sesame paste – Tahini
  • 2 tbsp yellow curry powder
  • 3 tbsp olive oil
  • 1 tbsp chopped parsley
  • cayenne pepper or black pepper to taste
  • salt to taste
Preparation:

Put everything in a food processor and begin to process; Add 1/4 cup (60ml) of chickpea water and process again until quite smooth.

Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.
Lemon juice and good quality olive oil gives extra flavor and act as a preservative. Store the dip in the refrigerator up to one week.

Bon apetit πŸ˜‰

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