Wednesday, May 11, 2016

Thai Curry Hummus

So yesterday I showed you how to make homemade pita bread. And what would homemade pita bread be without homemade hummus? You see, hummus to me will never get old. Once I discovered the secret to perfectly creamy hummus, I just couldn't stop trying to come up with new flavors. Something I had never tried? Adding curry to my hummus! Can I just changer! The mix of curry and ginger gives the hummus just the bit of bite I was looking for, without compromising or over-powering the other flavors. The cilantro has a cooling/chill component, and the peanuts, well the peanuts are just fun, and add a perfect crunch to bring everything together! 

Thai Curry Hummus

  • 1 15-oz. can garbanzo beans, skins removed, liquid reserved
  • 2 tbsp. Sriracha hot sauce
  • 2 tbsp. tahini paste (can substitute for peanut butter)
  • 2 garlic cloves, roughly chopped
  • 1/2 tbsp. honey
  • 1 tsp. ground curry
  • 1/2 tsp. ground ginger
  • 1 tbsp. olive oil
  • salt and pepper to taste
  • handful of chopped peanuts
  • 2 tbsp. chopped cilantro
  • pita bread for dipping
In the bowl of a food processor, add in the sriracha, tahini, garlic, honey, curry, ginger and turn on to combine, about 1 minute.

Add in the chickpeas and blend until a thick paste forms. With the processor on, slowly add in the olive oil in a steady stream, and then add in as much of the reserved garbanzo bean liquid as you want until you reach your desired hummus consistency.

Season with salt and pepper and pule so combine. Serve with chopped peanuts and cilantro on the side of some pita bread, veggies, chips, you name it! 

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